Kale Salad with Pomegranate Seeds

Why You’ll Love This Recipe

• Nutritious and refreshing: Kale is rich in vitamins A, C, and K, while pomegranate seeds provide a burst of antioxidants, making this salad a powerhouse of nutrients.

• Crisp and crunchy: The kale adds a satisfying texture, while the pomegranate seeds bring a juicy, crunchy bite.

• Simple and customizable: With just a few ingredients, this salad is easy to prepare and can be customized with your favorite add-ins, such as nuts, cheese, or fruits.

• Perfect for any occasion: Whether you’re serving it as a side dish or a main course, this salad is a crowd-pleaser at both casual meals and festive gatherings.

Ingredients

• 1 bunch of kale, washed and torn into bite-sized pieces (stems removed)

• ½ cup pomegranate seeds (from about 1 pomegranate)

• ¼ cup red onion, thinly sliced (optional)

• ¼ cup walnuts or pecans, toasted (optional, for added crunch)

• ¼ cup crumbled feta cheese or goat cheese (optional)

• 1 medium apple or pear, thinly sliced (optional, for extra sweetness)

For the dressing:

• 3 tbsp olive oil

• 1 tbsp apple cider vinegar or lemon juice

• 1 tsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the kale: Wash the kale thoroughly and tear it into bite-sized pieces, removing the tough stems. Pat the kale dry with a towel or use a salad spinner to remove excess water.

2. Massage the kale: Place the kale in a large bowl. Drizzle with a little bit of olive oil (about 1 teaspoon) and a pinch of salt. Using your hands, massage the kale for about 2-3 minutes until it softens and turns a vibrant green. This step helps break down the tough fibers of the kale and makes it more tender.

3. Toast the nuts (optional): In a small pan over medium heat, toast the walnuts or pecans for 3-5 minutes until fragrant, shaking the pan occasionally. Remove from heat and let them cool slightly.

4. Prepare the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), honey (or maple syrup), Dijon mustard, salt, and pepper. Taste and adjust the seasoning as needed.

5. Assemble the salad: Add the pomegranate seeds, thinly sliced red onion (if using), toasted nuts, and cheese (if using) to the kale. If you’re adding apple or pear slices, add those as well.

6. Dress the salad: Drizzle the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated.

7. Serve: Serve immediately, or chill for 10-15 minutes before serving to let the flavors meld together. This salad also makes a great meal prep option—just keep the dressing separate until you’re ready to serve.

Servings and Timing

• Servings: 4-6 servings

• Prep Time: 15 minutes

• Cook Time: 5 minutes (for toasting nuts)

• Total Time: 20 minutes

Variations

• Add roasted vegetables: Roasted sweet potatoes, beets, or carrots can be added for extra warmth and depth of flavor.

• Add grains: Quinoa, farro, or bulgur can be mixed in for a heartier salad, making it a more filling meal.

• Swap the nuts: If you prefer, you can substitute walnuts or pecans with almonds, pine nuts, or sunflower seeds.

• Dried fruit: For a sweet twist, add dried cranberries, raisins, or apricots.

• Herbs: Fresh herbs like mint, parsley, or cilantro can be added to the dressing or sprinkled on top for extra freshness.

Storage/Reheating

• Storage: Leftover kale salad can be stored in an airtight container in the fridge for up to 2 days. The kale will continue to soften, but it will still be delicious.

• Dressing storage: If you’ve made extra dressing, store it in a sealed jar or bottle in the fridge for up to a week. Shake well before using.

• Reheating: This salad is best served fresh, but you can store it as a meal prep option for a few days, keeping the dressing separate until ready to serve.

FAQs

Do I need to remove the kale stems?

Yes, it’s best to remove the stems as they can be tough and fibrous. You can either tear the kale leaves off the stems by hand or use a knife to cut them out.

Can I use other greens instead of kale?

Yes, you can use other greens like spinach, arugula, or mixed greens. However, kale has a hearty texture that works well in this salad, so other greens may not hold up as well.

Can I make this salad in advance?

Yes, you can prep the kale and dressing ahead of time, but it’s best to add the pomegranate seeds and any other fresh ingredients (like the apple slices) just before serving to maintain their freshness and crunch.

Can I make this salad without the dressing?

While the dressing adds a lot of flavor, you can enjoy the salad with just the kale, pomegranate seeds, and other toppings. You could also squeeze fresh lemon juice over the salad for a lighter option.

How do I remove the seeds from a pomegranate?

To remove the seeds from a pomegranate, cut the fruit in half and gently tap the back of each half with a wooden spoon to release the seeds. Alternatively, you can score the pomegranate and pull it apart, then remove the seeds by hand.

Can I use frozen pomegranate seeds?

Yes, you can use frozen pomegranate seeds if fresh ones aren’t available. Just make sure to thaw them and drain any excess water before using them in the salad.

Conclusion

This Kale Salad with Pomegranate Seeds is the perfect balance of sweetness, crunch, and freshness. The kale is massaged into tenderness, and the pomegranate seeds add a burst of color and flavor, making this salad not only delicious but visually stunning. Whether served as a side or a main, this nutrient-packed dish will become a go-to in your salad rotation, perfect for both everyday meals and special occasions.