Colorful Kale and Pomegranate Salad features bright seasonal flavors. Tart, sweet, and crunchy, enjoy it as a light lunch or festive holiday starter.

Special diet: gluten-free, soy-free, vegan

Kale salad with green apples, pomegranate arils, and walnuts.

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The key to the perfect kale salad is removing the ribs and massaging the leaves until tender. No one wants a salad that's tough and difficult to chew.

While I often use avocado to massage the greens, like when I make kale and strawberry salad, for this Kale and Pomegranate Salad, they're massaged with a sweet pomegranate vinaigrette.

Then all you need to do is add tart pomegranate arils, crisp apple slices, and nutty walnuts and toss to combine for a simple and delicious seasonal salad.

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Why you'll love this recipe
Ingredients
Instructions
Amy's tip
Serving suggestions
Storing
More vegan pomegranate salad recipes
📋 Recipe
💬 Comments

Why you'll love this recipe

It's made with both pomegranate seeds and pomegranate dressing for a double dose of sweet and tangy flavor.
It's a beautiful combination of red and green colors.
It's easy to make with only 8 ingredients, plus salt and pepper.

Ingredients

Bunch of kale, green apple, pomegranate, bag of walnuts, bottle of olive oil, bottle of red wine vinegar, bottle of pure maple syrup, jar of Dijon mustard, and salt and pepper grinders.

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 for this salad is green Granny Smith, but other firm, tart varieties like Pink Lady or Honeycrisp are good options, too.

Pomegranate arils (seeds): My preferred method for removing the arils with the least amount of mess is demonstrated in this short YouTube video.

Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.

Instructions

Dressing in a blender; bowl of massaged kale; apples, pomegranate, and walnuts on top of the kale; and the finished tossed salad.

Prepare the dressing in a high-speed blender.
Pour it over the chopped kale in a large bowl. Use your hands to massage the greens for a few minutes until they are softened and tender.
Add the sliced apples, pomegranate seeds, and walnut to the bowl.
Toss well to combine and enjoy the Kale and Pomegranate Salad right away, or refrigerate it in an airtight container for later.

Amy's tip

If your blender is not suitable for blending small quantities, I recommend making a double batch of the dressing. You can refrigerate the other half in an airtight container for up to a week.

Serving suggestions

Kale and Pomegranate Salad in a serving bowl.

When pomegranates are in season in the fall in winter, this is the perfect salad to enjoy as a light meal or as a starter with your favorite dishes.

It's wonderful as part of a vegan Mediterranean diet Thanksgiving dinner.

And I particularly like serving it at Christmas with other festive red and green recipes like vegan Christmas pasta and garlicky green beans and tomatoes.

Storing

While best enjoyed the day it is made, leftover Kale and Pomegranate Salad can be refrigerated in an airtight container for up to 3 days.

More vegan pomegranate salad recipes

Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!

Love and Veggies,

Amy