This kale, pomegranate salad is full of flavor and bursting with nutrients.  

Welcome to Fit Nation’s Daily Dish! We’ve been stocking up on healthy recipes from the best chefs, nutritionists and foodies from around the country and we’re here to share the very best with you! We’ve had health experts analyze each one to make sure it boasts nutritional excellence. Each of these dishes is jam packed with the kind of energy boosting vitamins that will keep you running all day long. So get cooking (or meal-prepping), and share your pictures of your finished culinary creations with us on Twitter, Instagram and Facebook by using #FNDailyDish.

Ensalada Berza, yields 1 serving
Created By: Chef Marc Vidal, Executive Chef of Boqueria NYC

“This nutrient packed salad is bursting with health benefits from the kale, rich in bone building and eye protecting vitamin A and vitamin K, to the anti-inflammatory properties that cumin offers. Topped with calcium rich yogurt and pomegranate, which is an excellent source of fiber and antioxidants, this dish has nutritious written all over it,” says Lisa Moskovitz RD, CDN


  • 2 oz of Tuscan kale, cut in thin julienne
  • 6 oz of carrots (about 5 pieces)
  • 1 pinch of cumin toasted and made into powder
  • 2 oz of pomegranate
  • 1 tbsp of sunflower seeds fried (0.5 oz)
  • 2 oz of yogurt
  • 2 tbsp of lemon juice
  • 2 tbsp of Citricos Vinaigrette


  1. Place the carrots (skin on) in a bowl, drizzle with olive oil, salt and cumin
  2. Place them in a sheet tray with a aluminum paper on the bottom
  3. Put in the oven and bake them until soft
  4. Cut them in ½ inch slices. Reserve

To Plate:

  1. In a mixing bowl, place carrots, pomegranate, sunflower seeds and a pinch of cumin
  2. Add kale and drizzle with lemon juice and Citricos Vinaigrette
  3. Mix and salt to taste
  4. Spoon yogurt on a plate and add the salad on top