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 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.
Anne LaFriniere says
Delicious! Thanks.
Amy Katz says
Glad you enjoyed it, Anne!