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Pomegranate Salad

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๐Ÿ… Enjoy a vibrant and nutrient-packed Pomegranate Salad featuring fresh greens, sweet honey walnuts, and a tangy dressing.
๐Ÿฅ— This salad combines flavors and textures that make it perfect for festive occasions or a wholesome vegetarian meal.

  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Ingredients

– 5 large kale stems

– 1 teaspoon extra virgin olive oil for marinating the kale

– Pinch of salt and pepper for marinating the kale

– 1 large juicy pomegranate

– 8 cups baby spinach

– 100 grams blue cheese, crumbled

– 1/2 cup dried cranberries

– 2 blood oranges, regular oranges, yellow peaches, nectarines, or grapefruit for extra color and juiciness

– 1 1/2 cups walnuts or pecans for the honey cinnamon walnuts

– 1/4 cup honey or maple syrup for the honey cinnamon walnuts

– 1/2 teaspoon cinnamon for the honey cinnamon walnuts

– 1/8 teaspoon salt for the honey cinnamon walnuts

– 2 tablespoons pomegranate molasses for the dressing

– 1 1/2 tablespoons red wine vinegar for the dressing

– 4 tablespoons extra virgin olive oil for the dressing

– 1/2 teaspoon salt for the dressing

– 1/2 teaspoon pepper for the dressing

Instructions

1-Step 1: Marinate the Kale First, prepare the marinated kale by washing and removing the stems from 5 large kale leaves, then tearing them into bite-sized pieces. Massage the kale with 1 teaspoon of extra virgin olive oil, a pinch of salt, and pepper for about 20-30 seconds to tenderize it and reduce bitterness. Let it sit for at least 30 minutes while you work on other parts, as this step makes the kale less tough and more enjoyable in your kale salad.

2-Step 2: Prepare the Honey Cinnamon Walnuts Next, coat 1 1/2 cups of walnuts or pecans with 1/4 cup of honey or maple syrup, 1/2 teaspoon of cinnamon, and 1/8 teaspoon of salt in a bowl. Spread them evenly on a baking sheet and bake at 180ยฐC (350ยฐF) for 15 minutes, stirring halfway through for even toasting. This creates those optional honey walnuts that add a sweet, crunchy element to your pomegranate salad with honey walnuts.

3-Step 3: Assemble the Salad Base Once the kale is marinated, combine it with 8 cups of baby spinach in a large bowl. Add 1 cup of fresh pomegranate arils (from 1 large pomegranate), 100 grams of crumbled blue cheese, 1/2 cup of dried cranberries, and the optional fruit like 2 blood oranges segmented for extra juiciness. Toss everything gently to mix the greens and toppings without bruising them.

4-Step 4: Make the Dressing In a small bowl, whisk together 2 tablespoons of pomegranate molasses, 1 1/2 tablespoons of red wine vinegar, 4 tablespoons of extra virgin olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper until it forms a smooth, tangy dressing. This pomegranate salad with fresh dressing brings a sweet and zesty balance that ties all the flavors together.

5-Step 5: Combine and Serve Drizzle the dressing over the salad mixture and toss lightly to coat. Layer in the honey cinnamon walnuts on top, then serve immediately for the best taste. The total active preparation time is about 15 minutes, making this a go-to for busy home cooks. For fun ideas on pairing salads with drinks, try this spicy margarita recipe to elevate your meal.

Last Step:

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Notes

๐Ÿฅ’ Marinating kale softens its texture and reduces bitterness for a more enjoyable salad.
๐ŸŒธ Use fresh pomegranate seeds when possible to maximize flavor and juiciness.
๐Ÿง€ Substitute milder cheeses like goat cheese or Danish feta if blue cheese is too strong for your taste.

  • Author: Brandi Oshea
  • Prep Time: 15 minutes
  • Marinating and Baking: 45 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Tossing and Baking
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 300 kcal
  • Sugar: 19 g
  • Sodium: 247 mg
  • Fat: 21 g
  • Saturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 3 mg