This vibrant salad brings together the bold jewel tones of pomegranate with the earthy richness of roasted sweet potatoes, the robust greens of kale, and a crunchy medley of seeds — pumpkin, sesame, and more. It’s a celebration of spring’s renewal, bursting with flavour, texture, and nourishment. Designed as a side dish for Easter lunch, anytime at Spring, this salad is as symbolic as it is satisfying — a colourful ode to vitality, balance, and longevity.
Spring Radiance Salad with Pomegranate & Seeds
So what to prepare for this vibrant colourful Salad.
Ingredients:
- 1 medium sweet potato, roasted and cubed
- 1 bunch kale, de-stemmed
- 1 fresh full pomegranate ( deseeded )
- 2 tbsp pumpkin seeds
- 1 tbsp sesame seeds (white or black)
- 2 tbsp mixed seeds of your choice (sunflower, flax, hemp, etc.)
- Juice of ½ lemon or a splash of apple cider vinegar
- Extra virgin olive oil
- •Sea salt and freshly cracked black pepper
Optional: crumbled feta, a drizzle of tahini, or fresh mint for garnish
Method:
1. Cook sweet potatoes in water for only about 12 minutes ( don’t over cook it. ) And yes, if you prefer roasted sweet potato – even better. For roasted potatoes: Drizzle olive oil on the potatoes, place it on the tray and, roast them at 200°C (400°F) until golden and tender (about 20–25 mins). Let cool.
2. While the potatoes roast, prepare the kale: wash, keep the stems too ( so much nutrients in the stems! ) and cook them only for about 5 mins from boiling. Let it cool.
3. In a large bowl, combine the kale, roasted sweet potato, pomegranate seeds, and all the seeds. You can add any seeds you have in the kitchen. I always add a bit of Nigella ( black ) seeds too.
4. Dress with lemon juice, a drizzle of olive oil, salt, and pepper. Toss gently to combine.
5. Top with optional garnishes like feta or tahini, and serve. Check my previous recipes, you will find a recipe for Tahini Sauce.
I do love include Health Benefits of the ingredients I choose. It is so important as we age, that we understand, or learn the nutrients, proteins, fibre in the food and, how much we need. We now know, that food is a fuel. Food is your energy. Food changes our mood.
- Pomegranate: Rich in antioxidants, supports heart health and longevity, and may reduce inflammation.
- Kale: A superfood packed with vitamin K, C, A, and calcium; supports detox and immune health.
- Sweet Potatoes: Provide beta-carotene, fiber, and slow-burning carbs for sustained energy.
- Seeds (pumpkin, sesame, etc.): Loaded with healthy fats, zinc, magnesium, and plant-based protein.
- Olive Oil & Lemon: Anti-inflammatory and alkalising, enhancing nutrient absorption and digestion.
Why It Works for Spring & Easter:
This Salad mirrors the Energy of Spring — fresh, green, and alive. Pomegranate adds a symbolic touch of life and renewal, while the seeds bring fertility and potential. Together, it’s a dish that feels ancient yet modern — rooted in nature, designed to nourish.
Hope you enjoy this! I love making this Salad. You can be so creative with this. One day, add Feta cheese, another day, a bit chicken or, keep in as it is. Always think and in-tune of what you might need. If you haven’t eaten all day, perhaps you might need an extra dish or, extra protein. If you need something light, just keep it as it is presented to you here.
Enjoy… and, enjoy colours on your plate, as much as in nature… there will be & already is so much blossoming… around us!
Always love,
Julia xx