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Pomegranate and Apple Kale Salad

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Pomegranate and Apple Kale Salad combines fall flavors in a healthy and hearty salad. It’s perfect as a starter or a festive potluck dish. And the best part of making Pomegranate and Apple Kale Salad is that it comes together in minutes and lasts well for days in the refrigerator.

Pomegranate & Apple Kale Salad is perfect for fall. Raw | Vegan | Gluten Free | Sugar Free

If you follow me on Instagram, you probably know how much I love massaged kale salads.

The flavor combinations are endless, and you can make kale salads savory or sweet.

This recipe falls into the latter category with the addition of pomegranate seeds and apple.

You can use any variety of apple that you like, but I prefer Pink Lady or Granny Smith in this salad.

It holds up well, so you can make it in advance and refrigerate it until ready to serve.

The festive colors are perfect for any holiday table.

Try this easy to make raw Pomegranate and Apple Kale Salad!

Kale is extremely nutritious and can help lower cholesterol.

It’s also contains very high levels of vitamin A, vitamin K, and vitamin C.

Check out this article from Healthline to learn more about the benefits of eating kale.

And since apples and pomegranate seeds are both high in dietary fiber, this salad is more filling that it looks.

Pomegranate and Apple Kale Salad is delicious with so many dishes.

I love how it adds vibrant color to the meal, too.

It goes very well with comfort foods such as Lentil Meatloaf Muffins, Instant Pot Mashed Potatoes, and Easy Vegan Mushroom Gravy.

Lentil Meatloaf Muffins (Vegan Holiday Recipes)

It’s also the perfect compliment to spicy foods such as Soyrizo Potato Tacos or Breakfast Nachos.

Breakfast Nachos (vegan and gluten free) from Veganize It! by Robin Robertson

Now let’s make Pomegranate and Apple Kale Salad!

Pomegranate & Apple Kale Salad is easy to make ahead of time and lasts for days in the refrigerator.

Pomegranate & Apple Kale Salad | Veggies Save The Day
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Pomegranate and Apple Kale Salad

Pomegranate and Apple Kale Salad is very quick and easy to prepare. You can make it ahead of time and refrigerate it until ready to serve. It will keep well for a few days.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 93kcal
Author Amy Katz

Ingredients

  • 1 bunch kale (any variety), tough ribs removed, chopped or torn into bite-size pieces
  • 1 Tbsp olive oil
  • 1 pinch salt
  • 1 Tbsp lime juice
  • 1 tsp pure maple syrup
  • 1/2 cup pomegranate seeds
  • 1 apple chopped

Instructions

  • Place the kale in a medium salad bowl. Drizzle with the olive oil and salt. Massage the kale with your hands until the kale is tender and reduced in size.
  • Add the lime juice and maple syrup, and toss well to combine.
  • Add the pomegranate seeds and apple and toss again.
  • Refrigerate until ready to serve. Enjoy!
Calories: 93kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Sodium: 23mg | Potassium: 256mg | Fiber: 1g | Sugar: 8g | Vitamin A: 65.4% | Vitamin C: 53.7% | Calcium: 5.1% | Iron: 3.3%
Tried this recipe?Let me know what you think by leaving a ☆ rating and comment. And share your photo on Instagram and tag @veggiessavetheday and #veggiessavetheday!
Course: Salad
Cuisine: American
Keyword: Pomegranate and Apple Kale Salad

Reader Interactions

Comments

  1. I love kale salad too! If it weren’t for my husband, I’d probably have one every night for dinner. So healthy and yummy. This recipe looks perfect for fall. I love pomegranate seeds and look forward to using hem in salads and recipes all year.

    Reply

  2. I love massaged kale salads too!
    I’m going to have to follow you on Instagram for inspiration! 😛
    Have you ever tried a blood orange kale salad? It’s super good!

    Reply

  14. Easy and healthy salad. But I never tried raw kale for salad, because I feel it’s hard to chew. So I sauté for 2 minutes then I add to my salad bowl ( only kale). This sounds interesting let me try your method!

    Reply

  19. I am all about kale salads too. Some people seem to lump them into the “too healthy” category, but I eat them several times a week. They are so good and open to loads of possibilities.

    Reply

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