This kale salad with pomegranate is full of bright flavors and not only tastes great but is also so good for you. It is easy to make and keeps well in the fridge.
I made kale salad with pomegranate, oranges and pine nuts. It’s a perfect winter salad and won’t leave you looking for your chunky sweater to hide in. It’s filling and flavorful. And it has toasted pine nuts which I would eat by the handful if I had an unlimited budget.
More Kale Salads
- Farro Salad with Butternut Squash, Kale, Bacon and Feta
- Quinoa and Wheat Berry Salad
- Kale Salad with Cranberries and Poppy Seed Dressing
- Kale Sweet Potato Salad with Quinoa and Creamy Chile Lime Dressing
Recipe
Kale Salad with Pomegranate, Orange, and Pine Nuts
This kale salad is full of bright flavors and not only tastes great but is also so good for you. It would be beautiful on your Christmas table.
Ingredients
For the Salad
- 1 bunch kale leaves, stems and tough sections removed
- 1 cup pomegranate arils
- 2 navel oranges
- 1/4 cup pine nuts
For the Dressing
- reserved juice from the oranges, or about 1/4 cup
- 2 tablespoons white wine vinegar
- 6 tablespoons extra virgin olive oil
- 1 tablespoon honey
- salt and pepper to taste
Instructions
- Cut or tear kale into bite sized pieces and place in a large zip-top bag. Cut the segments out of the oranges over a bowl to catch the juice. (If you don’t know how to do that, here is a great tutorial from Cookin’ Canuck.) Once you have the segments cut out, make sure to squeeze the remaining juice out of the membranes. Save all the juice for the dressing. Place orange segments in a large serving bowl.
- To the orange juice, add white wine vinegar, olive oil, honey, and salt and pepper to taste. Whisk with a fork or small whisk and pour into the ziptop bag with the kale. Close the bag, squeezing the air out. Massage the kale with the dressing for 1-2 minutes and then pour it into the serving bowl with the orange segments. Add pomegranate arils and toss everything together.
- Toast pine nuts in a dry frying pan over medium heat, tossing or stirring continuously until golden brown (it doesn’t take long — don’t walk away!). Remove them from the pan and put them on a plate to cool. Sprinkle toasted pine nuts over salad just prior to serving.
Nutrition
Serving: 1of 6, Calories: 255kcal, Carbohydrates: 24g, Protein: 2g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 14g, Sodium: 81mg, Fiber: 3g, Sugar: 18g
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
this is so beautiful, Rachel!! pass me a bowl, please.
This sounds so refreshing and definitely balances out all the sweet treats about to be consumed!
So pretty and so healthy (especially awesome this time of year!) pinned
Such a bright and beautiful salad Rachel!
what a lovely holiday salad!
Yum, love the combo of kale and pomegranates! My kids call the pomegranate seeds salad “candy” and eat them all up. I’ll definitely have to give this recipe a try!
Yay! It was fun celebrating with you. I’m so into winter salads right now! (or as Bev would say riiiiight nerrrr!)
Gorgeous festive salad Rachel! I love it! And it’s so healthy :)
I know Bev felt the love today!!
This salad is beautiful and vibrant. Much needed lightness around this time of cookies. This post is so beautiful. I hope Bev had a great shower day :)
I seriously wish my whole house looked like her kids’ nursery! Such a beautiful space for a beautiful family :)
And this salad?! YES to all of it!