This crunchy winter Kale and Pomegranate Salad is a simple and impressive dish that is great for any occasion.
It's packed with hearty shredded kale, sweet apple slices, tart pomegranate arils, chewy dried cranberries, and crunchy Marcona almonds. Creamy goat cheese and a zesty vinaigrette tie it all together, making each bite fresh and delicious. You will love how this fresh salad brings a mix of flavors and textures to the table!
This is perfect for a light lunch, a side dish, or even meal prep for the week. Or, serve during the holiday season for an impressive Christmas salad! Along with being delicious, this salad is loaded with nutrients which makes it a wholesome choice for any day!
If you are looking for more salad recipes, check out our: Roast Pumpkin Salad, Augula Steak Salad, Lemon Orzo Salad, Grilled Salmon Salad, Strawberry Goat Cheese Salad, or Simple Pasta Salad.
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Why You Will Love This Recipe
- Delicious - The combination of crunchy kale, sweet and tart fruits, creamy goat cheese, and crunchy Marcona almonds creates the perfect mix of textures. The vinaigrette ties everything together with a mix of sweetness from the maple syrup and acidity from the vinegar and lemon juice.
- Healthy - This salad is packed with nutrient dense ingredients like kale, pomegranate arils, and almonds. It's loaded with vitamins, antioxidants, and healthy fats. This is a great choice for a wholesome meal.
- Simple -Â With a simple vinaigrette and minimal prep, this recipe is quick and easy to put together. A perfect recipe for busy days or a great option for your holiday table.
Ingredients
Here are the ingredients you will need for this kale pomegranate salad recipe:
- Kale - Use six cups of shredded kale. I recommend using tuscan kale, or lacinato kale, instead of curly kale. I find the kale leaves have a better texture and taste.
- Apple - You can use any apple you have on hand - red or green!
- Pomegranate arils - If you can't find these in your local grocery store, check the frozen section!
- Dried cranberries
- Marcona almonds - You can also use regular almonds, but I love the flavor and crunch of Marcona almonds in salads.
- Goat cheese - You can substitute this with feta cheese.
- Extra virgin olive oil
- Apple cider vinegar
- Maple syrup - You can also use honey for a touch of sweetness!
- Lemon juice - Use fresh lemon juice for the best flavor.
- Dijon mustard
- Salt & black pepper
How to Make Kale and Pomegranate Salad
Let's make this kale salad recipe together!Â
Step 1
To make the vinaigrette, combine the olive oil, vinegar, maple syrup, and mustard in a small bowl and whisk well. Alternatively, place ingredients in a jar with a tight fitting lid and shake well.
Step 2
In a large bowl, combine the kale, apple, cranberries, pomegranate arils, almonds, and goat cheese.Â
Step 3
Drizzle the vinaigrette over the salad ingredients in the bowl. Toss to combine, serve and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this hearty kale salad:
- Use fresh pomegranate arils -Â While pre-packaged arils are convenient, fresh pomegranate seeds are juicier and more flavorful. Plus, you can freeze any extra seeds for future use!
- Prepare ahead - You can prepare most of the ingredients ahead of time. Just store the salad dressing separately and toss everything together right before serving to keep the salad fresh. A mason jar or leftover honey jar work great for storing salad dressings!
- Adjust flavors -Â Taste the vinaigrette before adding it to the salad. If you like a sweeter dressing, add a bit more maple syrup; if you prefer it tangier, a dash more lemon juice or vinegar.
- Chop Chop! - Chopping the ingredients in bite-sized pieces will give you a delicious mix of all of the ingredients in each bite.
- Massage Treatment - Massaging your kale with extra virgin olive oil and a little salt can help remove the bitter taste and give you more tender kale. I do this for every kale salad I make it and makes a huge difference in the final dish!
Kitchen Equipment
Here is some kitchen equipment you will need for this easy winter salad. You can find all of these products on Amazon.
- Large bowl - Use a large bowl to serve this salad. I love this one!
- Wooden Spoon - I love these wooden spoons for mixing and serving the salad.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this great salad.
- Kale -Â If you're not a fan of kale, you can swap it with spinach, arugula, or mixed greens for a lighter, milder flavor.
- Goat cheese -Â Feta cheese, blue cheese or even burrata can be used instead for a different creaminess.
- Marcona almonds - Other crunchy nuts like regular almonds, walnuts, pecans, or sunflower seeds are great alternatives for added crunch. Toasting them will enhance the flavor. I also love pepitas (pumpkin seeds) in this salad!
- Apple -Â Pears are a great replacement for the apples.
- Cranberries -Â Raisins, dried cherries, or even chopped dried apricots can be swapped in for a different texture and flavor.
- Additions -Â For some protein, add grilled chicken, salmon, or even roasted chickpeas. Try adding quinoa, farro or bulgur to the salad to make it more filling. Add a pinch of red pepper flakes or cayenne to the vinaigrette if you want to give the dressing a little kick.
Frequently Asked Questions
Marcona almonds are a special variety of almonds from Spain. They are known for their distinct flavor and texture. Marcona almonds are rounder, shorter, and softer than traditional almonds. They have a buttery, sweet taste and are often roasted in olive oil and lightly salted.
To prevent the apple slices from browning, toss them in a little lemon juice before adding them to the salad.
This salad will keep in the fridge for 2-3 days if you follow a few steps to keep it fresh. First, keep the dressing separate and toss right before serving to prevent the ingredients from becoming soggy. You might also consider waiting to cut the apple until right before serving to prevent it from turning brown.Â
Recipe Storage and Reheating
Here are storage and reheating instructions for this pomegranate kale salad:
- Refrigerator Storage: Store in an airtight container and eat leftovers within 2-3 days.
- Freezer Storage: Freezing is not recommended for this recipe.
Other Recipes to Try
Kale and Pomegranate Salad
Ingredients
For the Salad:
- 6 cups shredded kale
- 1 apple sliced
- â…“ cup pomegranate arils
- ¼ cup sliced almonds
- 2 oz goat cheese
For the Viniagrette:
- 3 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Maple Syrup
- 1 teaspoon Lemon Juice
- 1 teaspoon Dijon Mustard
- Pinch of Salt and Black pepper
Instructions
- Combine vinaigrette ingredients in a jar or small bowl. Shake or whisk well and set aside.
- Combine shredded kale, apple, pomegranate arils, sliced almonds, and goat cheese in a large bowl. Drizzle with salad dressing.
- Toss to combine and serve.
Did You Make This Recipe?
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