Try this 5-minute kale pomegranate salad—fresh, simple, and dressed in a delicious zesty balsamic vinaigrette. With additions like green apple and toasted almonds, it’s the BEST and EASIEST kale salad recipe!
5-minute kale salad with pomegranate
Are you tired of boring salads? So am I. Honestly, when I go out to eat, I never order a salad because they usually aren’t that good. Salads take skill, and you will not be disappointed with the Winter-inspired kale salad with pomegranate seeds, green apple, and toasted nuts. It’s simple but so delicious.
I’m a salad lover, and my blog is filled with winners like this kale crunch salad, salmon quinoa salad, cucumber carrot salad, and Thai mango salad. But, truth be told, none beats my kale salad obsession.
This kale salad isn’t your usual. It’s bright, light, and has a zesty kick with its vinaigrette dressing. You need four ingredients for the salad and six for the dressing – easy peasy!
Serve it for dinner, holidays, lunch, or meal prep – we do it weekly. I can’t wait to hear what you think! Salad party, anyone?
Why you’ll love this easy recipe:
- Easy and Quick: This salad comes together in 5 minutes.
- Delicious: The kale is tender, the toppings are fresh, and the dressing is drinkable.
- Healthy and Wholesome: Packed with nutrients, this salad offers a tasty way to eat healthily.
- Customizable: You can customize the ingredients or add protein like chicken, quinoa, tofu, salmon, shrimp, and chickpeas.
- Tangy Dressing: The dressing blends olive oil, lemon juice, and balsamic vinegar for a perfect taste.
- Vegan: This recipe is 100% plant-based.
- Any Occasion: Whether for lunch, dinner, or a potluck, this versatile recipe fits any mealtime with ease.
- Meal Prep: Kale salad is the only salad I like to meal prep because kale holds up with dressing in the fridge for 2 days!
Ingredients and substitutions
This kale salad calls for four ingredients and is dressed in a tangy, zesty vinaigrette. It’s crunchy, flavorful, healthy, and vegan. Here is a list of everything you need so you are prepared:
- Lacinato Kale: This is the best type of kale for salads. It’s hearty, tender, and nutritious. If needed, you can use curly kale, too.
- Green Apple: Provides a crisp and slightly sweet flavor for a refreshing contrast. Instead, you can use red apple, pear, orange, or grapefruit slices.
- Pomegranate Seeds: Adds bursts of juiciness and a sweet-tart flavor. Crack open your own pomegranate or buy pre-cut seeds in the refrigerated produce section of your grocery store.
- Nuts: Try toasted almonds, walnuts, pecans, or try a seed like pepitas or sunflower seeds for crunch.
- Homemade Vinaigrette: You’ll need olive oil, fresh lemons, balsamic vinegar or apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper. It’s tangy, zesty, and so delicious!
Kitchen tools needed
Here is a quick list of kitchen utensils you’ll need to make this kale salad:
- Knife
- Cutting Board
- Small Bowl
- Large Bowl
- Whisk or Fork
How to make kale pomegranate salad
This 5-minute pomegranate kale salad is so delicious and so easy to make. Here are detailed step-by-step instructions with pictures for visual reference so any level cook can make them; scroll to the bottom of this post for the full recipe and ingredient measurements.
Step 1:
First, prepare the dressing. Whisk together olive oil, fresh lemon juice, balsamic vinegar (or apple cider vinegar), Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper in a small bowl. Set aside.
Step 2:
Then, prepare the kale by removing the tough stems from the kale leaves and discarding them. Finely chop the kale leaves with a knife.
Step 3:
Then, massage the kale. Place the chopped kale in a large bowl. Drizzle half of the dressing over the kale and add a pinch of salt. Massage the kale for 30 seconds to 1 minute until it softens.
Step 4:
Add the kale to the bowl with the green apple, pomegranate seeds, and toasted almonds (or other nuts/seeds).
Step 5:
Toss the salad until all ingredients are evenly coated with the rest of the dressing. Adjust seasoning if necessary. Enjoy!
Expert recipe tips:
- Remove the Kale Stems: Taking out the stems from kale makes your salad tastier and easier to chew. Stems are tough to eat.
- Massage the Kale: Take 1 minute to massage the kale with the dressing. This not only softens the leaves but also enhances their flavor. It makes a huge difference!
- Make-Ahead: I love kale salads because they are perfect for meal prep and keep well with dressing in the fridge for 2 days. If you want them to last up to 4 days, store the dressing separately and dress before serving.
- Add Protein: Make this kale salad into a full meal by adding protein like grilled chicken, salmon, shrimp, or tofu.
- Seasonal additions: Try adding seasonal ingredients like sliced grapefruit, pear, or dried cranberries, which can be great additions in the winter.
What to serve with kale salad:
This pomegranate kale salad makes for the perfect side dish to any meal! Serve it with…
- Chicken: Try it with grilled chicken, air fryer chicken thighs, hot honey chicken tenders, or these crispy air fryer chicken cutlets.
- Salmon: We love this everything bagel-crusted salmon and this crispy salmon.
- Pasta: Kale salads go super well with chicken penne alla vodka, chicken and broccoli lasagna, and mac and cheese for a light side to a rich dish!
Kale salad variations
- Add cheese: Sprinkle in crumbled goat cheese, feta cheese, or shaved Parmesan cheese for a creamy, salty bite.
- Add a grain: We love quinoa (gluten-free option) or farro for a heartier salad.
- Add grapefruit: Add grapefruit slices for a sweet but sour fresh flavor. I love this addition!
- Add seeds: Try adding 1/2 cup of pepitas and toasted sunflower seeds instead of the nuts.
- Add protein: Try roasted chickpeas, baked tempeh, tofu, or lentils for a vegan option, or add grilled chicken, salmon, or shrimp for a classic version.
- Caesar dressing: Shake things up with a homemade Caesar dressing instead of the vinaigrette called for in this recipe.
- Add avocado: For healthy fats and to keep you full longer.
- Mediterranean style: Add cherry tomatoes, cucumbers, olives, feta, and lemon zest to your dressing.
Frequently Asked Questions
Do you have to remove the stem from the kale for a salad?
Yes, I recommend removing the tough stem from kale leaves before using them in a salad. The stem can be fibrous and challenging to chew, so by cutting or tearing the leaves away from the stem, you ensure a more enjoyable and tender texture in your kale salad.
What’s the best type of kale to use for a kale salad?
Lacinato kale, also known as dinosaur or Tuscan kale, is best for kale salads. It’s tender and has a mild flavor, and massaging it with dressing enhances its taste. If you prefer a heartier texture, use curly kale. Remember to remove the stems!
Can I add protein?
Absolutely! Adding protein can enhance and make your kale salad into a meal. Consider options like grilled chicken, salmon, tofu, chickpeas, quinoa, beans, or nuts for a tasty and nutritious boost. Mix and match based on your preferences to create a filling and satisfying meal.
Can I add cheese?
Yes, you can definitely add cheese to this pomegranate kale salad. Consider adding 1/2 cup of feta crumbles, parmesan, or goat cheese crumbles to give the salad a tangy and creamy flavor.
Is this recipe vegan?
This Winter kale salad with pomegranate seeds is 100% vegan and plant-based.
How long can I store kale salad in the refrigerator?
Kale is a strong and crunchy lettuce, so you can keep it in the fridge with dressing for 2-3 days. Unlike other lettuces, kale doesn’t get soggy quickly, so it stays tasty even after adding dressing.
How to store kale salad so it doesn’t get soggy:
To keep your kale salad fresh, store it in the fridge for 2 days with dressing or 4-5 days without. If you choose the second option for a longer storage life, add the dressing just before serving and give the kale a quick massage for the best texture.
If you love this recipe, try these salad recipes next!
- Kale Crunch Salad
- Chicken Caesar Pasta Salad
- Salmon Quinoa Salad
- Watermelon Basil Salad
- Orzo Pesto Salad
- Cucumber Carrot Salad
- Salmon Caesar Salad
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Kale Pomegranate Salad
Ingredients
Salad:
- 2 bunches of lacinato kale, washed and stems removed (about 8 ounces if pre-bagged)
- 1 small green apple, cut into small matchsticks or bite-sized pieces
- ½ cup fresh pomegranate seeds, about 1 small pomegranate
- ½ cup toasted sliced almonds, OR walnuts, pine nuts, or pepitas
Dressing:
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp balsamic vinegar, or apple cider vinegar
- 1 tbsp Dijon mustard
- 1 – 2 tsp honey or maple syrup
- 1 garlic clove, minced
- Salt & pepper, to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together olive oil, fresh lemon juice, balsamic vinegar (or apple cider vinegar), Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper. Set aside.
- Prep the Kale: Remove the tough stems from the kale leaves and discard them. Finely chop the kale leaves with a knife.
- Massage the Kale: Place the chopped kale in a large bowl. Drizzle half of the dressing over the kale and add a pinch of salt. Massage the kale for 30 seconds to 1 minute until it softens.
- Make the Salad: Add the green apple, pomegranate seeds, and toasted almonds (or other nuts/seeds) to the bowl with the kale.
- Toss and Serve: Toss the salad until all ingredients are evenly coated with the rest of the dressing. Adjust seasoning if necessary. Enjoy!
Notes
Nutrition
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