Colorful Kale and Pomegranate Salad features bright seasonal flavors. Tart, sweet, and crunchy, enjoy it as a light lunch or festive holiday starter.
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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
- 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
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.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- 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
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
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
📋 Recipe
Kale and Pomegranate Salad
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Equipment
- high speed blender
Ingredients
For the dressing*:
- 3 Tablespoons pomegranate arils
- 2 Tablespoons 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.
- 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.
- Add the apples, pomegranate arils, and walnuts to the salad. Toss to combine. Enjoy right away, or refrigerate in an airtight container for later.
Notes
Nutrition
Nutritional information is an estimation only.
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