"It was so yummy" said my daughter, putting her plate into the dishwasher. I think my daughter is growing up, because a few months ago she didn't even want to look at my favourite dinner salad. Additionally, she used to turn her nose up at kale and nuts. When my son stops grizzling at every dinner, I will announce more Christmas miracles.

I have to give her her due; the salad was really excellent: bulgur, kale, nuts, pomegranate, red onion and a spicy sweet and sour dip. I recommend this salad as a dish on its own, but it may also be part of a main course. It may be served hot or cold (interesting information about kale juice).

Ingredients:
4 big kale leaves
100g of bulgur
half a pomegranate
2 fistfuls of nuts
1 small red onion
1 lemon
chili pepper
2 tablespoons of olive oil
3 tablespoons of maple syrup

Slice the onion. Add 1 tablespoon of maple syrup and 3 tablespoons of lemon juice. Mix them together and set aside for 15 minutes. Boil the bulgur. Wash the kale, remove the hard stems and cut into smaller pieces. Put the kale into a sieve and slowly pour in hot water and then at once cold water. Leave to drain. Prepare the dip with 3 tablespoons of lemon juice, olive oil, 2 tablespoons of maple syrup and diced chili pepper. Arrange the kale, bulgur, pomegranate and nuts on a plate. Put the onion rings on top. Sprinkle with the dip.

Enjoy your meal!

Try also
Autumn salad with pumpkin, quinoa and pomegranate
Salad with pumpkin, fennel and apples
Caprese salad for dinner