Winter Kale Salad with Pomegranate (Print View)
Vibrant, nutrient-packed salad featuring crisp kale, juicy pomegranate, roasted nuts, and tangy citrus dressing. Brightens winter days.
# Ingredient List:
→ Greens
01 - 1 large bunch curly kale, stems removed, leaves chopped
02 - 1 tablespoon olive oil, for massaging
→ Fruits and Vegetables
03 - 1 cup pomegranate seeds
04 - 1 small apple, thinly sliced
05 - 1/4 small red onion, thinly sliced
→ Nuts and Seeds
06 - 1/3 cup walnuts or pecans, roughly chopped and toasted
07 - 2 tablespoons pumpkin seeds, toasted
→ Cheese (optional)
08 - 1/4 cup crumbled feta or goat cheese
→ Dressing
09 - 3 tablespoons extra virgin olive oil
10 - 2 tablespoons freshly squeezed orange juice
11 - 1 tablespoon lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey or maple syrup
14 - Salt and freshly ground black pepper, to taste
# How to Make:
01 - Place the chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the kale with your hands for 1–2 minutes until the leaves become darker and tenderized.
02 - In a small bowl, whisk together the extra virgin olive oil, orange juice, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper to create the dressing.
03 - Add the pomegranate seeds, sliced apple, red onion, toasted nuts, and pumpkin seeds to the massaged kale. Gently toss to combine all ingredients.
04 - Pour the prepared dressing over the salad mixture and toss well to ensure all components are evenly coated. For an optional enhancement, sprinkle with crumbled feta or goat cheese if desired. Serve immediately, or chill for up to 2 hours to allow flavors to meld.
# Expert Advice:
01 -
- It's like a secret weapon for brightening up the darkest winter days, bringing a burst of color and flavor to your table.
- You'll adore how effortlessly it comes together, yet tastes and looks incredibly sophisticated, making even weeknight dinners feel special.
02 -
- Always massage your kale; it's the non-negotiable step that transforms tough greens into something truly tender and enjoyable.
- Don't skip toasting the nuts and seeds; that brief moment in a pan unlocks incredible depth of flavor and a satisfying crispness.
03 -
- For the easiest pomegranate de-seeding, cut it in half and gently tap the back with a spoon over a bowl of water; the seeds will sink, and the membrane will float.
- If you're making this ahead, keep the dressing separate and only toss it with the salad right before serving to maintain peak freshness and crunch.