Kale Pomegranate Salad
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!
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!
Notes
Lacinato Kale: Also known as dinosaur or Tuscan kale, is best for kale salads. You can use curly kale for this recipe too.
Serving: Try it with grilled chicken, air fryer chicken thighs, hot honey chicken tenders, or these crispy air fryer chicken cutlets. I also love this chicken penne alla vodka, chicken and broccoli lasagna, and mac and cheese for a light side to a rich dish!
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!
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.
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.
Nutrition
Calories: 191kcal | Carbohydrates: 14g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 78mg | Potassium: 448mg | Fiber: 6g | Sugar: 5g | Vitamin A: 9007IU | Vitamin C: 89mg | Calcium: 258mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!
