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  • Writer's pictureThe Rough & Tumble

The Rumbly Tummy: Painter's Sorrow Salad

To celebrate the release of our new single, “Painter’s Sorrow,” (out this Friday, February 5th) we decided to make a salad that’s as colorful as a painter’s palette. This is a tasty, feel-good kale salad that leaves a lot of room for experimentation and adjustments based on your own palette. And did we mention that it’s gonna make you feel so good?!

You’ll hear more about it when the song comes out on Friday, but a Painter’s Sorrow is a flower that is so beautiful, that artist after artist drove themselves mad trying to paint it. They’d sit with their paints in front of this flower, adding a bit of yellow, a drop of red, a hint of blue, to no avail. They could never quite capture the color correctly.

We think this salad is just as hard to capture in pictures. You’ll just have to try it for yourself.

Painter's Sorrow Salad


For the Salad--

Olive oil

2 heads or 1 large bag green kale, chopped in small pieces

1 c Pomegranate seeds

1 apple of choice, diced into small pieces

1 large yam, peeled and diced

3 golden beets, peeled and diced

3-5 green onions, diced

1/2 purple onion, cut into large chunks

1 large carrot, shredded

1/2 cup blueberries

1/2 large purple onion, sliced

1/2 cup purple raisins (optional)

1/2 cup sunflower seeds

1/2 cup walnuts, chopped roughly

Salt and pepper to taste.

For the Dressing:

1/4 cup olive oil

1/2 cup apple cider vinegar

3 TBSP honey or to taste

Splash of fruit juice of choice (we used tart cherry juice)

Sprig of fresh thyme or your favorite herb

Salt and pepper to taste.


  1. Massage kale with a capful of olive oil and salt until it turns a bright green color. Let sit 1-2 hours. This breaks down the fibers and makes the kale less chewy and easier to digest.

  2. Pre-heat oven to 425. Add yam, beets and purple onion to mixing bowl. Toss with TBSP olive oil. Add salt and pepper and any herbs you have lying around (we used thyme). Place vegetables on baking sheet lined with parchment paper, bake for 15 minutes, remove and flip, bake for 10 more minutes or until soft and to your desired texture. Remove from oven, let cool.

  3. Mix together dressing ingredients. Whisk until emulsified.

  4. Toss all ingredients in a bowl. Drizzle with desired amount of dressing. Salt and pepper to taste. Enjoy!

**Option to add nutritional yeast, your favorite vegan or regular cheese, or avocado for an even more decedent treat.


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