KALE POMEGRANATE SALAD

Ella and I created this kale pomegranate salad to celebrate some of our favorite winter flavors in one vibrant dish. Ella absolutely loves pomegranates, and I’m obsessed with roasted beets, sweet potatoes, and lentils. Combining these ingredients with crunchy kale felt like the perfect way to create a salad that’s not only beautiful but also bursting with incredible flavors. Each bite is a delicious mix of earthy, sweet, and tangy goodness that keeps us coming back for more.

The combination of crisp kale, roasted beets and sweet potatoes, creamy avocado, and tangy goat cheese is irresistible. And let’s not forget the satisfying crunch of pumpkin seeds, it’s pure perfection! Tossed in a zesty vinaigrette, this salad is everything you could want: texture, flavor, and color all rolled into one.

This kale winter salad is perfect for so many occasions. It’s a colorful, healthy addition to any holiday table and makes an amazing light lunch or dinner. For added protein, we also like adding grilled chicken or salmon, it pairs beautifully. However you serve it, this salad is guaranteed to become a new favorite!

Why You Will Love This Kale Pomegranate Salad

• It’s a mix of fresh, wholesome ingredients.
• This kale salad is easy to prepare and comes together quickly.
• It’s the ultimate combination of flavors! We added sweet potatoes, pomegranate arils, lentils, beets, goat cheese, pumpkin seeds, and avocado. Each bite is incredibly delicious!
• Enjoy the vibrant taste of seasonal winter ingredients like kale, roasted sweet potatoes, and pomegranate seeds.
• This salad is perfect for lunch or dinner! Serve it on its own or alongside grilled salmon, chicken, or your favorite protein.
• You can easily make it vegan by omitting the goat cheese.

What Is Winter Kale Salad?

This winter kale salad is a hearty and nourishing salad that celebrates the fresh, vibrant flavors of the winter season. It’s packed with wholesome ingredients like kale, roasted sweet potatoes,  beets, and protein-rich lentils. Topped with nutrient-dense additions like pomegranate arils, creamy goat cheese, crunchy pumpkin seeds, and ripe avocado, this salad is both satisfying and full of variety. It’s the perfect balance of earthy, sweet, and tangy flavors!

Ingredients Needed

For The Salad

• Kale: The base of this salad is kale. It’s a nutrient-packed and hearty leafy green.
• Pomegranate: Sweet, tangy pomegranate arils add a burst of freshness and flavor to the salad.
• Beets: Chopped roasted beets add depth to the salad. They add an earthy and tender element.
• Lentils: Cooked lentils add protein to this salad.
• Sweet Potatoes: Roasted cubed sweet potatoes add a touch of natural sweetness and texture.
• Goat Cheese: Crumbled goat cheese adds a tangy and rich flavor that balances the salad.
• Pumpkin Seeds: Pumpkin seeds add crunch to the salad. You can swap them for walnuts or candied pecans if preferred.
• Avocado: As an option, add sliced avocado for creamy richness that complements the other ingredients.

For The Dressing

• Olive Oil: The base of the dressing is olive oil.
• Balsamic Vinegar: Add balsamic vinegar to the dressing for a sweet and tangy flavor.
• Maple Syrup: A touch of maple syrup or sugar-free maple syrup adds sweetness that helps balance the acidity of the vinegar.
• Mustard: Add stone-ground mustard or Dijon mustard for added depth of flavor.
• Salt and Pepper: Essential seasonings that enhance all the flavors.

How To Make Kale Pomegranate Salad

Step 1: Wash and dry the kale. After that, remove the stems from the kale and chop the leaves into bite-sized pieces.

Step 2: Remove the seeds from the pomegranate, (or use pre-packaged pomegranate seeds). Also, chop the roasted beets into bite-sized pieces. For an easy way to roast beets, see our roasted beets in foil recipe!

Step 3: Cook the lentils in boiling water according to the package instructions. Then, drain and set aside.

Step 4: Wash, dry, and peel the sweet potato. Then, dice it into small, even pieces. Place the diced sweet potato directly on a parchment-lined baking sheet. Drizzle with 2 teaspoons of olive oil or lightly spray with olive oil, then season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss the pieces directly on the baking sheet to coat evenly and spread them out in a single layer. Bake at 400°F for 35-40 minutes or until tender and lightly browned. Once done, let them slightly cool before adding them to the salad.

Step 5: Add olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper to a small bowl.

Whisk these ingredients together to form the dressing.

Step 6: Assemble the salad by adding the chopped kale to a large bowl. Top with pomegranate seeds, roasted sweet potatoes, chopped roasted beets, cooked lentils, crumbled goat cheese, pumpkin seeds, and optional sliced avocado.

Step 7: Toss the ingredients together, then pour the dressing over the salad. Toss again to coat evenly and enjoy!

Serving Suggestions

Here are some ways you can serve this kale pomegranate salad.

• Main Dish: Serve the salad as a light but satisfying meal on its own. 
• Side Dish: Serve the salad as a flavorful side alongside roasted meats like chicken or turkey. Or, serve it with a warm winter soup.
• With Protein: Add grilled chicken, salmon, or chickpeas for an extra protein boost.

Expert Tips

• Pre-Chopped Kale: To save time, you can buy pre-chopped kale, but check for and remove any leftover stems. Alternatively, if you’re using whole kale, remove the stems by cutting them out yourself.
• Preparing the Kale: Remove the stems from the kale for a better texture. Kale stems are fibrous and tough, which is not ideal for salads.
• Best Kale to Use: Use Tuscan kale, also known as lacinato kale or dinosaur kale.
• Roast The Beets: You can easily roast beets in foil for a fresh, tender addition to your salad. Or, opt for pre-cooked, chopped beets to save time.
• Pomegranate Arils: For convenience, buy pre-packed pomegranate arils. Or, buy a whole pomegranate and carefully remove the arils for that burst of sweet-tart flavor in this salad.

Storage Instructions

For the best flavor, enjoy this kale pomegranate salad fresh after making it. If you need to store it before serving, transfer the salad to an airtight container and keep the dressing in a separate airtight container. When ready to serve, simply add the dressing to the salad and toss to combine.

Variations

• Lettuce Variations: Swap the kale with arugula, spinach, or baby greens.
• Pomegranate Substitution: Substitute pomegranate seeds with 3-4 tablespoons of roughly chopped dried cranberries.
• Nuts and Seeds: While we love pumpkin seeds in this salad, you can substitute them for chopped candied pecans or walnuts for a different flavor.
• Add Protein: Add protein like grilled chicken, salmon, or roasted chickpeas.
• Cheese Options: Use crumbled goat cheese or feta cheese for another option.
• Make It Vegan: To make this kale pomegranate salad vegan omit the crumbled goat cheese.

Frequently Asked Questions

Can I Swap The Kale For Something Else?

Yes! If you’re not a fan of kale, you can easily swap it for arugula, spinach, or a baby greens mix for a different flavor and texture.

What Can I Use Instead Of Pomegranate Seeds?

If pomegranates aren’t available, you can substitute with 3-4 tablespoons of roughly chopped dried cranberries or 1/2 cup of chopped apples.

Can I Add Protein To This Salad?

Absolutely! You can make this salad higher in protein by adding grilled chicken, chickpeas, or cooked salmon.

Is This Salad Vegan?

You can make this winter kale salad vegan by omitting the goat cheese. The rest of the ingredients in the salad are already naturally vegan.

More Recipes To Try Next!

• Cranberry Pecan Chicken Salad
• Roasted Beets In Foil
• Pomegranate Salsa
• Chicken Caesar Salad
• Strawberry Goat Cheese Salad
• Carrot Apple Salad
• Shaved Brussels Sprout Salad
• Cranberry Apple Tuna Salad

If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.