Ready in just 15 minutes, our Kale Pomegranate Salad with Goat Cheese is a vibrant, quick, and easy salad that's perfect for any occasion. Bursting with fresh flavors, this salad is tossed in a homemade honey-dijon vinaigrette that perfectly balances the sweet and tangy notes. With its crisp texture and flavorful dressing, this festive salad is truly a celebration of fresh, wholesome ingredients!
I'm excited to share with you a recipe that's been brightening up my meals recently — a vibrant kale pomegranate goat cheese salad.
This salad is a celebration of flavors and textures, from the tender kale leaves to the juicy pomegranate seeds, the zingy red onion, and the creamy crumbles of goat cheese.
This salad is easy enough to enjoy for a weekday lunch, but pretty (and delicious) enough for your Christmas and Thanksgiving table.
Whether you're looking for a light lunch, a side dish to impress at your next dinner party, or a way to add more greens to your diet, this kale salad with pomegranate is a delicious solution.
Ingredients
- Extra Virgin Olive Oil: This is the time to pull out your best olive oil!
- Apple Cider Vinegar: Brings a tangy kick to our dressing. No apple cider vinegar on hand? Try substituting it with white wine vinegar or lemon juice.
- Honey: Adds a touch of natural sweetness to balance out the acidity. Maple syrup or agave nectar can work as a substitute if you're out of honey.
- Dijon Mustard: Gives the dressing a bit of heat and depth. Grainy mustard could be used.
- Minced Garlic: Garlic powder can be used as a substitute if fresh garlic isn't available.
- Sea Salt and Freshly Ground Black Pepper: These seasonings enhance the flavors of our dressing and salad. Feel free to adjust the amounts to taste.
- Kale: The star of our salad, kale is nutrient-dense and holds up well under the hearty dressing. You can use curly kale or lacinato kale for this kale pomegranate salad recipe.
- Pomegranate Seeds: These add a burst of juicy sweetness and a lovely pop of color. You can substitute them with dried cranberries or cherries for a similar sweet-tart flavor.
- Red Onion: Adds a sharp, slightly spicy flavor that contrasts nicely with the other ingredients. I
- Orange: Provides a fresh, citrusy flavor and bright color.
- Crumbled Goat Cheese: Brings a creamy, tangy element to the salad. If you're not a fan of goat cheese, feta cheese, or blue cheese would also work well. Vegan or dairy free? Just skip the goat cheese.
- Toasted Walnuts: Add a delightful crunch and nutty flavor. Feel free to substitute them with toasted pecans, almonds, or even sunflower seeds for a nut-free option.
Step by Step
For the full pomegranate kale salad recipe with measurements, see the recipe card at the end of the post.
Tips and Tricks
- Prepping Your Kale: To ensure your kale is tender and easy to eat, try massaging it with a little bit of olive oil before adding your other ingredients. This helps break down the tough fibers in the leaves.
- Choosing Your Pomegranates: Look for pomegranates that feel heavy for their size, as this typically means they're full of juicy seeds. If you're short on time, most grocery stores sell pre-packaged pomegranate seeds.
- Serving Suggestions: This salad makes a great side dish, but can also be a meal on its own. For added protein, consider topping it with grilled chicken or tofu.
- Make Ahead Tip: If you're making this salad for a gathering, you can prep all the ingredients ahead of time. However, wait to dress the salad until you're ready to serve it to keep everything fresh and crisp. (Do massage your kale ahead of time, though!)
FAQs
Is raw kale good in salads?
Yes! Kale is a great addition to salads like this kale salad recipe with pomegranate, as it has a hearty texture that holds up well under dressings and other ingredients.
Massaging the kale with oil helps break down the tough fibers and makes it more tender.
How long is kale salad good for?
Kale salad typically lasts about 4-5 days in the refrigerator.
If you're making it ahead of time for entertaining, consider adding dressing only when you're ready to serve it to keep everything crisp and fresh.
For meal prep, feel free to go ahead and toss the salad - the kale can take it!
More Salad Recipes to Try
- Broccoli Apple Salad: A delightful mix of crunchy broccoli, crisp apples, and tangy dressing, this salad is a refreshing side dish that pairs well with any main course.
- Vegan Quinoa Salad with Turmeric: Packed with protein-rich quinoa, colorful veggies, and a vibrant turmeric dressing, this vegan salad is a nutritious and flavorful meal in itself.
- Thai Chicken Salad: With its combination of tender chicken, fresh vegetables, and a spicy-sweet dressing, this Thai Chicken Salad offers an exotic twist on the classic chicken salad.
- Chicken Fattoush Salad: Infused with Middle Eastern flavors and featuring crispy pita bread, succulent chicken, and a variety of fresh veggies, this Chicken Fattoush Salad is a hearty and delicious choice for lunch or dinner.
Kale Pomegranate Salad
Ingredients
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- 1 clove minced garlic
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Salad
- 1 large bunch kale ribs and stems removed and torn into 2” pieces
- ½ cup pomegranate seeds
- 1 small red onion halved sliced thin
- 1 orange peeled, seeded and sectioned and coarsley chopped
- ¼ cup crumbled goat cheese
- ¼ cup toasted walnuts
Instructions
Make the Dressing
- In a blender or mason jar, combine the oil, vinegar, honey, Dijon mustard, garlic, salt, and pepper. Shake or process until combined.
Massage the Kale
- Place the kale in a large bowl.
- Pour 2 tablespoons of the dressing over the kale. With clean or gloved hands, massage the dressing into the kale for about 3 minutes. (If you don’t have gloves, you can just massage the kale with a little oil and sprinkle of salt to avoid garlic-y hands.)
Make the Salad
- Add the pomegranate, red onion, orange, goat cheese, and walnuts to the bowl.
- Pour the dressing over the salad and toss to combine.
Leave a Comment & Rate this Recipe