Discovering kale was a game-changer for me, and I was surprised that it has recently become well-known in Lebanon. Intrigued by its impressive health benefits, I embarked on a kale culinary adventure, experimenting with various recipes until stumbling upon the perfect combination. This kale salad encapsulates flavors, textures, and nutrition in a harmonious blend.
This kale pomegranate salad recipe celebrates diverse tastes and wholesome goodness. The base, a bunch of kale meticulously torn into bite-sized pieces, offers a robust foundation for the culinary symphony to unfold. But what truly elevates this salad is its medley of complementary ingredients.
The sweetness of dates, artfully pitted and chopped, intertwines with the savory notes of goat cheese, creating a dance of flavors on the palate. Pomegranate seeds add a burst of freshness, while roughly chopped walnuts provide a delightful crunch. Fresh oranges can be introduced to the mix for those seeking an extra citrusy kick.
A meticulously crafted dressing serves as the culinary maestro to tie everything together. The dressing — olive oil, honey, mustard, salt and pepper, vinegar, pomegranate molasses, and chia seeds — enhances the salad’s taste and amplifies its nutritional profile.
Reflecting on my kale journey, this combination stands out — the kale salad that embodies my discovery, appreciation, and love for this leafy green powerhouse. Each bite is a testament to the versatility of kale and the joy of culinary exploration.
The blend of green kale and vibrant pomegranate seeds (also known as pomegranate arils) makes this the perfect Christmas salad if you celebrate. It’s often called a winter salad, after all. Add it as a healthy side dish to your holiday table this year.
Prep Notes: If you don’t have pomegranate molasses you can substitute with equal amounts of lemon or lime juice.
FAQs
What do you serve with kale pomegranate seed salad?
Pair this salad with protein to make the perfect main meal. Here are some recommendations:
Another vegetarian/vegan option is to turn it into a main meal by serving it with wild rice, bulgur, quinoa, farro, or cauliflower rice. Use bulgur, and it will kind of resemble another popular Lebanese dish – tabbouleh salad.
How do you store leftover kale pomegranate salad?
Store the leftover salad in an airtight container in the fridge for up to two days. If you have leftover dressing, store it in a separate container if possible. The dressing will wilt the kale, but it’ll still taste good.
Kale Pomegranate Salad With Goat Cheese
Ingredients
Salad
- 1 bunch Kale, stems removed and leaves torn into bite-sized pieces
- 8 Dates, pitted and chopped
- 4 ounces Goat cheese, crumbled (or any preferred cheese)
- ½ cup Pomegranate Seeds
- ½ cup Walnuts, roughly chopped, optional
- 2 Fresh oranges, peeled and chopped, optional
Salad Dressing
- ½ cup Extra virgin olive oil
- 2 tbsps Honey
- 1 tbsp Dijon mustard
- ¼ tsp Sea salt
- ¼ tsp Freshly ground black pepper
- 2 tbsps Red wine or apple cider vinegar
- 1 tbsp Pomegranate molasses (you can substitute with 1 Tablespoon lemon or lime juice)
- 1 tbsp Chia seeds
Instructions
- In a large salad bowl, place the raw kale, dates, cheese, pomegranate seeds, and walnuts (if using).
- In a separate small bowl, whisk together the olive oil, honey, mustard, salt, pepper, vinegar, pomegranate molasses, and chia seeds until well combined. Pour the dressing over the salad ingredients in the bowl. Using clean hands or salad tongs, gently toss the salad to coat the ingredients with the dressing evenly.
- Allow the salad to sit for about 10 minutes to allow the flavors to meld.
- If using, add the oranges to the salad and gently toss it again.
- Taste the salad and adjust the seasoning or sweetness with additional salt, pepper, honey, or vinegar if needed.
Nutrition
About the Author: Farah Farah
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