Brassica, pomegranate and pistachio winter salad

Posted on by Beyond Bespoke

While the chill has arrived amidst this beautiful autumnal sunshine, we’re not quite ready to let go of the salad on our plates. It’s time for something more substantial than delicate summer leaves, now we want something a little bitter, with bite and substance.

Here’s our new favourite – a crunchy, tart and rewarding salad of raw kale and cauliflower with a middle eastern hit of pomegranate and pistachio. It will go alongside anything, from the simplest of cottage pies, to the most magnificent of middle eastern feasts. But it stands alone, too, simply bulk it up with a couple of handfuls of cooked quinoa, barley, chickpeas or lentils.

Brassica, pomegranate & pistachio winter salad


½ cauliflower, broken into florets, stalk discarded
6 medium leaves kale (purple is very pretty)
seeds 1 pomegranate
75g Chopped pistachios
Zest of ½ lemon
1 garlic clove
1 tsp sea salt
2 tblsp pomegranate molasses
1 tblsp water
4 tblsp extra Virgin olive oil
black pepper


1. Using a mandolin, slice the florets lengthways so they look like flat trees

2. Pull the stalk off the kale and discard

3. Roll the leaves into cigars and shred

4. Beat together the dressing

5. Massage most of the dressing into the kale with your hands and leave to sit ideally for 30 mins

6. Mix most of pomegranate, seeds & half cauli (setting the most beautiful shavings aside) with kale & dress thoroughly

7. Lay onto a plate, arrange rest of cauliflower over the top, scatter with the remaining pomegranate seeds, the chopped pistachios & lemon zest

8. Drizzle the last of the dressing over the top

Joanna Weinberg has written cookery columns for The Times, Red and currently Condé Nast Traveller. She has written two cookbooks, How to Feed Your Friends with Relish and Cooking for Real Life, published by Bloomsbury, and runs Kitchen Table Cookery at The Talbot Inn, Somerset

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