Bright & Bold Kale and Pomegranate Salad

A Refreshing Kale Salad with Pomegranate

Bright & Bold Kale and Pomegranate Salad

This Kale & Pomegranate Salad is a vibrant mix of textures and flavors—crisp, sweet, creamy, and crunchy—all tossed in a zesty lemon-honey dressing. A showstopping side or light meal that’s as nutritious as it is delicious!

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Course: Appetizer, Side Dish

Cuisine: American

Keyword: Salad

Prep Time: 15

Total Time: 15

Servings:

Calories: 210kcal

Equipment

Heatproof Bowl

Skillet

Whisk

Ingredients

For the Salad:

1 large bunch kale about 6 cups, stems removed
1/2 cup pomegranate seeds
1/3 cup crumbled feta cheese
1/4 cup sliced almonds toasted
1/4 small red onion thinly sliced

For the Dressing:

3 tbsp extra-virgin olive oil
2 tbsp lemon juice
1 tsp honey or maple syrup for vegan
1 small garlic clove minced
1/4 tsp salt
1/8 tsp black pepper

Instructions

Prep Kale: Massage kale with 1 tsp olive oil and a pinch of salt in a large bowl for 2–3 minutes until softened.
Toast Nuts: In a skillet, toast almonds over medium heat for 3–4 minutes until golden. Let cool.
Make Dressing: Whisk together olive oil, lemon juice, honey, garlic, salt, and pepper.
Assemble: Add pomegranate seeds, red onion, almonds, and feta to the kale. Drizzle with dressing and toss gently.
Serve: Enjoy immediately or refrigerate for up to 2 days (add nuts/seeds just before serving).

Notes

Vegan Option: Omit feta or use a dairy-free alternative; replace honey with maple syrup.

Add Protein: Top with grilled chicken, chickpeas, or quinoa.

Storage: Undressed kale lasts 3 days in the fridge; store dressing separately.

Nut Variations: Substitute almonds with walnuts, pecans, or pumpkin seeds.

Extra Flavor: Add a sprinkle of za’atar or sumac for a Middle Eastern twist.

Nutrition