This Kale Pomegranate Salad is the perfect Holiday Salad. Loaded with vibrant reds and greens, this salad screams Christmas. It's so easy to make and it's tossed in an apple cider vinaigrette dressing that is Out of this World! You've got to try this easy Winter Salad.
I'm going to be honest, this recipe got created on a whim right before Thanksgiving. Sometimes ideas come to me and I just so happened to have a bowl of pomegranate seeds in the fridge. A couple of tweaks and I was thrilled with the results!
Just like this Shaved Brussel Sprout Salad, this salad recipe is so simple, but I can promise you, it is so delicious. It's full of different flavors and textures, which is what I feel makes the best salad combinations.
Why You'll Love This Recipe:
- It's quick and easy to make in about 20 minutes.
- This salad is full of fiber and vitamins, and uses two superfoods-kale and pomegranate!
- It uses simple ingredients & a healthy homemade apple cider vinaigrette dressing.
- A salad can't get more festive than this one. With red and green, it's perfect for Christmas or Thanksgiving.
Kale-A superfood known for its high nutrients and vitamins. It is massaged in olive oil and salt in this recipe to break the raw, bitter leaves into a tender, delicious base of the salad.
Pomegranate-Another superfood known for being high in fiber, Vitamin C & folate. They are also low in fat. Pomegranates are in season from October to January, which is very convenient considering my fruit drawer is typically more empty those months. It is so flavorful and has a bit of a cranberry like taste, but sweeter.
Sliced Almonds- Toasted in the oven to dry out the moisture and create a crunchy and earthy bite.
Feta Cheese-Salty, crumbly cheese that pairs perfectly with these flavor combos.
Apple Cider Vinegar, Olive Oil, Dijon Mustard, Honey, Shallot, Garlic and Salt and Pepper- Combine to create an apple cider vinaigrette dressing that brings in just the right amount of acidity.
*Full recipe ingredients and quantities can be found in the recipe card below.
How to Make Kale Pomegranate Salad with Feta:
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Here are the Step by Step Instructions for this Kale and Pomegranate Salad.
If you need an easy hack for removing the pomegranate seeds, check out this post on how to peel a pomegranate. It's super helpful and has a video as well.
Step 1: Begin by preheating the oven to 350 degrees.
Massage the Kale: Add the chopped kale into a bowl, removing any excess stalks. Pour in a tablespoon of olive oil and ¼ teaspoon of salt. Use your hands to massage the oil into the kale. Continue to massage the kale for about 2 minutes. Set aside.
Step 2: Toast the Almonds by pouring the sliced almonds over a cookie sheet and spreading into a thin layer. Bake for 8 minutes until fragrant. The color won't change much, but you will smell an earthy, toasted fragrance and see that the moisture has been dried out.
Step 3: Make the Salad Dressing: Into a medium size bowl or large jar, combine the apple cider vinegar, olive oil, dijon mustard, honey, shallot, garlic, and salt and pepper. Whisk or shake to combine.
Step 4: Assemble the Salad: Pour half of the vinaigrette dressing over the kale and toss to combine. Reserve the remaining vinaigrette dressing for serving.
Toss in the almonds, pomegranate seeds and feta cheese.
Serve and Enjoy!
- Take a little time to make sure the stalks are completely removed from the kale. They will contribute a lot of bitter flavor if you don't remove them.
- Don't skip the kale massage. It truly transforms the texture and taste of the raw kale.
I have a post specifically on this question, as well as a video. It only takes about 5 minutes and little mess-How to Cut and Peel a Pomegranate
Wash and dry the Kale completely, then add in 1 teaspoon to 1 tablespoon, depending how big the portion. Sprinkle with ¼ teaspoon of salt. This is optional, but you can also add a squirt of lemon juice to help break the kale down. Then, take your hands and massage the kale for about two to three minutes. I know it sounds weird, but check out post on how to massage kale. It completely transforms the texture and taste, and makes it so good!
Store the extra salad in a sealed container for up to 2 days. This recipe tastes best fresh, in my opinion. If you have leftover salad dressing, store it in the fridge and use within 1 week.
More Salads You Will Love:
If you tried this Kale Pomegranate Salad Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print