Colorful kale and pomegranate salad delivers bright, seasonal flavors. Tart, sweet, and crunchy, it's perfect all pomegranate season and makes a festive holiday starter.
The key to a great kale salad is removing the ribs and massaging the leaves until tender. I often use avocado for that, like in my strawberry kale salad, but here the greens are massaged with a sweet pomegranate vinaigrette.
Finish with juicy pomegranate arils, crisp apple slices, and nutty walnuts, then toss to combine for a simple, delicious vegan salad that celebrates pomegranate season.
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Ingredients
- Kale: I recommend buying a bunch of kale rather than using pre-chopped kale which often contains some tough stems and ribs. I like to use Lacinato kale (shown here) which is also known as dinosaur or Tuscan. But green curly kale also works.
- Apple: My choice here is green Granny Smith, but other firm, tart varieties like Pink Lady or Honeycrisp are good options, too.
- Pomegranate arils: Remove the seeds yourself, or buy a container. They'll be used in both the salad and the dressing.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make kale and pomegranate salad
- Prepare the dressing in a high-speed blender with pomegranate seeds, olive oil, red wine vinegar, pure maple syrup, Dijon mustard, salt, and pepper. (If your blender has trouble blending small quantities, I recommend making a double batch. It's great on other salads and drizzled over roasted Brussels sprouts with pomegranate and pine nuts.)
- In a large bowl, pour the dressing over chopped kale. Use your hands to massage the greens for a few minutes until they are softened and tender.
- Add sliced apples, pomegranate seeds, and walnut to the bowl.
- Toss well to combine and enjoy right away or refrigerate for later.
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Love and Veggies,
Amy
📋 Recipe
Pomegranate Kale Salad with Apples and Walnuts
Equipment
- high speed blender
Ingredients
For the dressing*:
- 3 Tablespoons pomegranate arils
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons red wine vinegar
- 1 Tablespoons pure maple syrup
- ½ teaspoon Dijon mustard
- salt and pepper, to taste
For the salad:
- 1 bunch kale, (any variety) tough ribs and stems discarded, roughly chopped
- 1 Granny Smith apple, cored and sliced
- ½ cup pomegranate arils
- ½ cup walnuts, (halves and pieces)
Instructions
- Place the dressing ingredients in the container of a high-speed blender. Blend until completely smooth. Taste and adjust the seasonings, as desired.3 Tablespoons pomegranate arils, 2 Tablespoons extra virgin olive oil, 2 Tablespoons red wine vinegar, 1 Tablespoons pure maple syrup, ½ teaspoon Dijon mustard, salt and pepper
- Place the chopped kale in a large bowl. Pour the dressing over the kale leaves. Use your hands to massage the leaves for a few minutes until they are tender and slightly reduced in size.1 bunch kale
- Add the apples, pomegranate arils, and walnuts to the salad. Toss to combine. Enjoy right away, or refrigerate in an airtight container for later.1 Granny Smith apple, ½ cup pomegranate arils, ½ cup walnuts
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Notes
Nutrition
Nutritional information is an estimation only.
Anne LaFriniere says
Delicious! Thanks.
Amy Katz says
Glad you enjoyed it, Anne!