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!
Kale Pomegranate Salad At A Glance
- ✅ Recipe Name: Kale Pomegranate Salad (Easy 5-Minute Recipe)
- 🕒 Ready In: ~5 minutes
- 👪 Serves: 6
- 🍽 Calories: ~191 per serving
- 🥣 Main Ingredients: Lacinato kale, green apple, pomegranate seeds, toasted almonds, olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey (or maple syrup), garlic
- 📖 Dietary Info: Gluten-free, dairy-free, vegetarian (vegan with maple syrup); swap the almonds for pepitas or sunflower seeds to make it nut-free
- ⭐ Why You'll Love It: Massaging the kale for one minute makes it tender, not tough. It stays crisp in the fridge for days, so it is the rare salad that survives meal prep without going soggy.
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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 and light, with a zesty kick from 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 love topping it with my thin-sliced chicken breast for a full meal. I can't wait to hear what you think! Salad party, anyone?
Jump to:
- Kale Pomegranate Salad At A Glance
- 5-minute kale salad with pomegranate
- Why You'll Love This Easy Recipe
- Ingredients and Substitutions
- Substitutions & Variations
- How to Make Kale Pomegranate Salad (Step-by-Step)
- Video Tutorial (Step-by-Step)
- Expert Tips
- Kitchen Tools Needed
- What to Serve with Kale Salad
- How to Store and Meal Prep
- Kale Pomegranate Salad FAQs
- More Salad Recipes You'll Love
- 📖 Recipe
- 💬 Comments
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: Kale, pomegranate, and almonds bring fiber, vitamin C, and healthy fats to one bowl.
- Customizable: You can customize the ingredients or add protein like chicken, quinoa, tofu, salmon, shrimp, and chickpeas.
- Naturally Vegan: Made plant-based with maple syrup in place of honey.
- Tangy Dressing: The dressing blends olive oil, lemon juice, and balsamic vinegar for a perfect taste.
- Any Occasion: Whether for lunch, dinner, or a potluck, this versatile recipe fits any mealtime with ease.
- Meal Prep: Kale holds up with dressing for 2 days, or 4 to 5 days dressed just before serving.
⭐️⭐️⭐️⭐️⭐️
I personally am not a huge kale fan. But one day, I made this to take to a cookout, and it was delicious. I have made it several times since. People love it!
- Julie
Ingredients and Substitutions
This kale salad calls for four simple ingredients and is dressed in a tangy, zesty vinaigrette. It's crunchy, flavorful, and healthy. 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: Add 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 (or maple syrup to keep it vegan), garlic, salt, and pepper. It's tangy, zesty, and so delicious!
Scroll to the recipe card for quantities!
Substitutions & Variations
This kale salad is easy to adapt with what you have on hand. Here are the best swaps and add-ins:
- Lacinato Kale: Curly kale works too. It has a heartier, chewier texture, so massage it a little longer to soften.
- Green Apple: Swap in red apple, pear, orange segments, or grapefruit slices for the same crisp, refreshing contrast.
- Pomegranate Seeds: Dried cranberries or cherries work in a pinch, though you lose the juicy burst. In summer, try fresh berries instead.
- Nuts: Use walnuts, pecans, or pine nuts in place of almonds, or swap the nuts for ½ cup of pepitas or toasted sunflower seeds to make it nut-free.
- Vinaigrette: Apple cider vinegar stands in for balsamic, and maple syrup replaces honey to keep it vegan. Or shake things up with a homemade healthy Caesar dressing instead.
- Add Cheese: Sprinkle in crumbled goat cheese, feta, or shaved Parmesan for a creamy, salty bite.
- Add a Grain: Quinoa (gluten-free) or farro makes it heartier and more filling.
- Add Avocado: Toss in sliced avocado for healthy fats that keep you full longer.
- Mediterranean Style: Add cherry tomatoes, cucumbers, olives, and feta, with lemon zest in the dressing.
How to Make Kale Pomegranate Salad (Step-by-Step)
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.
- Prepare the Dressing: Add olive oil, fresh lemon juice, balsamic vinegar (or apple cider vinegar), Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper to a small bowl.
- Whisk it Together: Whisk until smooth and emulsified, then set aside.
- Prep the Kale: Remove the tough stems from the kale leaves and discard them.
- Chop the Kale: Finely chop the kale leaves with a knife.
- Massage the Kale: Place the chopped kale in a large bowl. Drizzle half the dressing over it, add a pinch of salt, and massage for 30 seconds to 1 minute until softened.
- Make the Salad: Add the green apple, pomegranate seeds, and toasted almonds (or other nuts/seeds) to the bowl with the kale.
Video Tutorial (Step-by-Step)
Expert Tips
- Remove the Kale Stems: Taking out the stems makes your salad tastier and easier to chew. The stems are tough and fibrous.
- Massage the Kale: Take 1 minute to massage the kale with the dressing. This softens the leaves and enhances their flavor. It makes a huge difference!
- Make-Ahead: Kale salads are perfect for meal prep and keep well with dressing in the fridge for 2 days. To stretch them to 4 or 5 days, store the dressing separately and dress before serving.
- Add Protein: Turn this kale salad into a full meal with grilled boneless and skinless chicken thighs, salmon, shrimp, or tofu.
- Seasonal Additions: Try seasonal ingredients like sliced grapefruit, pear, or dried cranberries, which are great additions in winter.
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
What to Serve with Kale Salad
This pomegranate kale salad is the perfect side dish to round out any meal. Serve it with:
- Chicken: Try it with these air fryer chicken thighs, hot honey chicken tenders, or these crispy air fryer chicken cutlets.
- Salmon: We love this everything bagel-crusted salmon.
- Pasta: Kale salads go super well with healthy chicken penne alla vodka, chicken and broccoli lasagna, and healthy mac and cheese for a light side to a rich dish.
- Holiday Spreads: The pomegranate and green apple make it a natural fit for a Thanksgiving or Christmas table alongside the heavier mains.
- Soup: Pair it with a warm bowl of soup for a cozy, balanced lunch that still feels light. I love it with this turkey lentil soup.
How to Store and Meal Prep
Kale is sturdy enough to hold up once dressed, which makes this salad my go-to for meal prep.
- Store dressed: Keep it in an airtight container for up to 2 days. It often tastes even better on day two.
- Store undressed: Keep the kale and dressing separate for up to 4 to 5 days, then toss just before serving.
- Meal prep tip: Add the apple and nuts right before eating so they stay crisp and the apple doesn't brown.
Kale Pomegranate Salad FAQs
Store it dressed for 2 days, or keep it up to 4 to 5 days by storing the dressing separately. For the longer option, add the dressing just before serving and give the kale a quick massage for the best texture.
Massaging kale with an acidic dressing is the best way to cut bitterness. The salt and lemon or vinegar soften the leaves and mellow the sharp flavor, leaving the kale sweet and tender.
Yes, I recommend removing the tough stems before using kale in a salad. The stem is fibrous and hard to chew, so tearing or cutting the leaves away from it gives you a more tender, enjoyable texture.
Lacinato kale, also called dinosaur or Tuscan kale, is best for kale salads. It's tender with a mild flavor, and massaging it with dressing softens it even more. If you prefer a heartier texture, use curly kale, and remember to remove the stems.
Absolutely. Adding protein turns this kale salad into a full meal. Try grilled chicken, salmon, tofu, chickpeas, quinoa, or beans, and mix and match based on what you like.
Kale is a sturdy, crunchy green, so it keeps in the fridge with dressing for 2 days. Unlike softer lettuces, kale doesn't go soggy quickly, so it stays crisp even after it's dressed.
Yes, this winter kale salad is easily made vegan. Just use maple syrup in place of honey in the vinaigrette, and everything else is already plant-based.
More Salad Recipes You'll Love
If you loved this 5-minute kale pomegranate salad, here are a few more salad recipes to try next:
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!
📖 Recipe
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 tablespoon fresh lemon juice
- 2 tablespoon balsamic vinegar, or apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 - 2 teaspoon 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!
Video
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein and healthy recipes that actually taste like the real thing.
jocelyn Emily katz says
I forgot the pomegranate, but replaced it with chickpeas, and it was good
Tati Chermayeff says
Hi Jocelyn, so happy you enjoyed this kale salad 🙂 thank you for the 5 star review!
Julie says
I personally am not a huge kale fan. But one day I made this to take to a cookout and it was delicious. I have made it several times since. People love it!
Tati Chermayeff says
Hi Julie, thank you so much for leaving this 5-star review 🙂 love that it was a hit!