Delicious and vibrant pomegranate salad with fresh ingredients.

Pomegranate Salad

ByCasey Monroe

why make this recipe

Pomegranate Salad is a delightful mix of flavors and textures that makes it a perfect dish for any occasion. With its vibrant colors and nutritious ingredients, this salad is not just good to eat but also good for you. The sweetness of the pomegranate and honey walnuts contrasts beautifully with the earthiness of kale and spinach. It’s a refreshing and healthy option that can brighten up any meal.

how to make Pomegranate Salad

Ingredients:

  • 5 kale stems (big and leafy, sub baby rocket/arugula but skip marinating)
  • 1 tsp extra virgin olive oil
  • Pinch of salt and pepper
  • 1 pomegranate (big, juicy or 1 cup pomegranate arils)
  • 8 cups (120g/4.5oz) baby spinach (or baby rocket/arugula)
  • 100g/3.5 oz blue cheese (crumbled yourself)
  • 1/2 cup dried cranberries (or raisins, craisins)
  • 2 blood oranges (or normal oranges, yellow peach, nectarine, or grapefruit for extra color/juicy/interest)
  • 1 1/2 cup walnuts or pecans
  • 1/4 cup honey (runny, warm if super thick) or maple syrup
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 2 tbsp pomegranate molasses
  • 1 1/2 tbsp red wine vinegar (or white wine vinegar or cider vinegar)
  • 4 tbsp extra virgin olive oil
  • 1/2 tsp each salt and pepper

Directions:

  1. Marinated Kale:

    • Remove the stems from the kale and tear the leaves into bite-sized pieces.
    • In a large bowl, toss the kale with 1 teaspoon of extra virgin olive oil and a pinch of salt and pepper.
    • Let it marinate while you prepare the other ingredients.

  2. Honey Walnuts:

    • In a pan over medium heat, combine walnuts or pecans, honey, and a pinch of salt.
    • Stir often until the nuts are toasted and coated in honey (about 5-7 minutes).
    • Set aside to cool.

  3. Pomegranate Dressing:

    • In a small bowl, whisk together pomegranate molasses, red wine vinegar, 4 tablespoons of extra virgin olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.

  4. Remove Pomegranate Seeds:

    • Cut the pomegranate in half and gently tap the back of the fruit to release the seeds.

  5. Slice Fruit (if using):

    • If you are using blood oranges or other fruits, slice them into segments.

  6. Assemble:

    • In a large salad bowl, combine the marinated kale, baby spinach, pomegranate seeds, crumbled blue cheese, dried cranberries, sliced fruit, and honey walnuts.
    • Drizzle the dressing over the salad and toss to combine.

how to serve Pomegranate Salad

Serve the Pomegranate Salad immediately after assembling it to maintain freshness and crunch. It can be a stand-alone dish or a lovely side for your main meal.

how to store Pomegranate Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It can last for up to 2 days. However, it’s best to keep the dressing separate until you’re ready to eat, so the greens stay crisp.

tips to make Pomegranate Salad

  • Make sure to let the kale marinate; this helps make it more tender.
  • If you want to save time, you can buy pomegranate arils instead of removing them from the fruit.
  • Feel free to customize the salad by adding your favorite nuts or fruits.

variation

You can add grilled chicken or chickpeas for extra protein. Swap blue cheese for feta if you prefer a milder cheese.

FAQs

1. Can I make this salad ahead of time?
Yes, you can prepare the ingredients a few hours in advance, but it’s best to wait to dress the salad until right before serving to keep the greens fresh.

2. What can I substitute for pomegranate molasses?
If you don’t have pomegranate molasses, you can use balsamic vinegar or reduce pomegranate juice for a similar flavor.

3. Is this salad gluten-free?
Yes, all the ingredients in this Pomegranate Salad are naturally gluten-free, making it a great option for those with gluten sensitivities.