This kale and pomegranate salad is a simple winter salad, a delightful, easy-to-make salad featuring hearty Lacinato kale, juicy pomegranate seeds, creamy feta, and crunchy toasted almonds, all tossed in a tangy-sweet dressing. Perfect for everyday meals or special occasions!
This salad is a refreshing, nutrient-packed that combines earthy greens with bursts of juicy sweetness and a satisfying crunch. Perfect as a light lunch, a side dish, or even the star of your dinner table.
The massaged kale provides a tender base, while pomegranate seeds add a pop of color and a hint of tartness. Tossed with a simple yet flavorful dressing and topped with crunchy nuts and creamy feta, this salad is a delightful blend of textures and flavors that’s both healthy and indulgent.
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For more salad options try my arugula avocado salad, radish green salad, arabic salad or tahini salad. For more filling salads try vegan freekeh salad, or maftoul salad. For traditional salads try fattoush and tabbouleh
Why You'll Love This Recipe
- Loaded with vitamins, antioxidants, and healthy fats, this salad is a powerhouse of nutrition.
- The earthy kale, sweet-tart pomegranate, creamy feta, and crunchy nuts create a perfect harmony of flavors and textures.
- Simple ingredients and quick prep make this salad a breeze to throw together.
- It works as a side dish, a light main, or even a festive addition to holiday meals.
- Easily adapt the ingredients to suit your taste, dietary preferences, or what you have on hand.
- Vibrant colors and fresh ingredients make it as stunning as it is tasty, perfect for impressing guests.
Equipment
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- Cutting Board - This is for chopping fresh vegetables.
- Knife - For cutting all the vegetables.
- Large Bowl - For mixing and serving all salad ingredients.
Ingredients
- Lacinato Kale (Dinosaur Kale): Dark green, narrow, textured leaves with a milder, slightly sweeter taste.
- Feta Cheese - This is a tangy, salty, and crumbly white cheese.
- Toasted Almonds - They enhance this salad with their nutty flavor and add a crunchy texture to the salad.
- Pomegranate Seeds - Pomegranate seeds pair beautifully with the salad's ingredients, adding a burst of sweet-tart flavor.
Dressing Ingredients
- Balsamic Vinegar - Balsamic vinegar has a natural sweetness balanced with a subtle tang. This makes it an excellent complement to roasted fall vegetables.
- Extra Virgin Olive Oil - Olive oil has an earthy and rich flavor that compliments the ingredients in this fall salad.
- Mustard - A small amount of mustard brings so much flavor to this dressing, it provides a sharp tangy flavor, which helps balance the overall taste of the salad.
- Maple Syrup - Maple syrup adds a rich, natural sweetness that helps balance vinegar's tartness and mustard's sharpness.
- Sea Salt
- Black Pepper
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Step 1 | Cut the stem from the middle of each kale leaf.
Step 2 | Roughly or finely chop the leaves, depending on your preference.
Step 3 | Place the chopped kale in a bowl and massage it with a pinch of salt and a drizzle of olive oil.
Step 4 | In a serving bowl, add the massaged kale. Top with feta cheese, pomegranate seeds, and chopped almonds.
Step 5 | Pour the dressing over the salad and mix well.
Variations and Substitutions
- Swap kale for tender greens like spinach or peppery arugula for a milder base.
- if fresh pomegranate isn’t available use dried cranberries or cherries. These add sweetness and a chewy texture.
- For a tangier, creamier option use goat cheese instead of feta.
- You can use walnuts instead of almonds.
Storage and Pro Tips
- Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
- Don't pour all the salad dressing at once; start by gradually adding half and adjust to taste. The remaining dressing can be stored in the fridge for up to 5 days.
- Feta cheese is naturally salty, so you might want to skip adding salt to the salad and adjust to taste after mixing.
- Lightly toast your nuts in a dry skillet for a few minutes to enhance their flavor and crunch.
- Don’t skip massaging the kale! It breaks down the fibers, making it tender and more enjoyable to eat. Use a pinch of salt or olive oil for best results.
Frequently Asked Questions
Lacinto Kale which are also called Dinosaur kale are thinner and more tender than curly kale, easier to chew and often preferred in raw salads.
To make it vegan, omit the feta cheese or substitute it with a plant-based cheese or nutritional yeast for a cheesy flavor.
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More Delicious Salads
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Kale and Pomegranate Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Category: Lunch/Dinner/Side Dish
- Diet: Vegetarian
Description
This kale and pomegranate salad is a simple winter salad, a delightful, easy-to-make salad featuring hearty Lacinato kale, juicy pomegranate seeds, creamy feta, and crunchy toasted almonds, all tossed in a tangy-sweet dressing. Perfect for everyday meals or special occasions!
Ingredients
- 4 cups Lacinto kale (2 stems)
- 4 ounces crumbled Feta cheese
- ¼ - ½ cup of toasted almonds
- ½ cup of Pomegranate Seeds (1 small pomegranate).
Dressing
- 4 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 2 teaspoon mustard
- 2 teaspoon honey or maple syrup
- Salt and pepper (adjust to taste)
Instructions
- Cut the stem from the middle of each kale leaf.
- Roughly or finely chop the leaves, depending on your preference.
- Combine all the dressing ingredients in a jar, mix well, and set aside.
- Place the chopped kale in a bowl and massage it with a pinch of salt and a drizzle of olive oil.
- Toast almonds under the broiler for 2–4 minutes. Once cooled, roughly chop them.
- In a serving bowl, add the massaged kale. Top with feta cheese, pomegranate seeds, and chopped almonds.
- Pour the dressing over the salad and mix well.
Notes
- Salad doesn't keep very well once it's dressed. Always add the dressing just before serving.
- Don't pour all the salad dressing at once; start by gradually adding half and adjust to taste. The remaining dressing can be stored in the fridge for up to 5 days.
- Feta cheese is naturally salty, so you might want to skip adding salt to the salad and adjust to taste after mixing.
- Lightly toast your nuts in a dry skillet for a few minutes to enhance their flavor and crunch.
- Don’t skip massaging the kale! It breaks down the fibers, making it tender and more enjoyable to eat. Use a pinch of salt or olive oil for best results.
Lizzy says
What a great combination! Took this salad to a family gathering and it was a hit! Everyone wanted the recipe.
Wafa Shami says
Hi Lizzy, thank you for the review, glad to hear that!