Pomegranate Salad with Spinach, Kale, Honey Walnuts, and Pomegranate Dressing Recipe

Introduction

This vibrant pomegranate salad combines the hearty flavors of marinated kale and baby spinach with sweet honey walnuts and tangy pomegranate dressing. It’s a delightful mix of textures and colors, perfect for a refreshing lunch or a show-stopping side dish.

Ingredients

• 5 kale stems (big and leafy; substitute baby rocket/arugula but skip marinating)
• 1 tsp extra virgin olive oil
• Pinch of salt and pepper
• 1 large pomegranate (or 1 cup pomegranate arils)
• 8 cups (120g/4.5oz) baby spinach (or baby rocket/arugula)
• 100g/3.5 oz blue cheese, crumbled
• 1/2 cup dried cranberries (or raisins, craisins)
• 2 blood oranges (or normal oranges, yellow peach, nectarine, or grapefruit for extra color)
• 1 1/2 cup walnuts or pecans
• 1/4 cup honey (runny; warm if thick, or use 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 salt
• 1/2 tsp pepper

Instructions

1. Step 1: Prepare the kale by removing the leaves. Hold the base of each kale stem and run your fist up to strip the leaves off.
2. Step 2: Slice the kale leaves into 0.5 cm (1/5 inch) thick strips by bundling them together on a chopping board.
3. Step 3: Place the sliced kale in a bowl, drizzle with 1 tsp olive oil, sprinkle with salt and pepper. Scrunch the leaves with your hands for about 20 seconds to soften and coat them. Let the kale marinate for 30 minutes to soften further.
4. Step 4: For the honey walnuts, toss walnuts in a bowl with honey, cinnamon, and salt. Spread them on a paper-lined baking tray.
5. Step 5: Bake walnuts at 180°C/350°F (160°C fan) for 15 minutes, tossing halfway through. Let cool, then break into smaller pieces by hand.
6. Step 6: Prepare the pomegranate dressing by combining pomegranate molasses, red wine vinegar, olive oil, salt, and pepper in a jar. Shake well until all ingredients are blended and no molasses remains on the bottom.
7. Step 7: Remove pomegranate seeds by cutting the fruit in half and firmly tapping the back with a wooden spoon over a bowl, letting the seeds fall out. Discard any white pith and add any juice collected to the dressing.
8. Step 8: If using, slice the blood oranges (or other fruit). For peaches or nectarines, halve, pit, and slice into thin 4mm (1/6 inch) pieces. For grapefruit or oranges, peel completely and segment.
9. Step 9: Lightly dress the kale and spinach leaves with about 3 tablespoons of the pomegranate dressing and toss to combine.
10. Step 10: In a large serving bowl, layer half of the kale and spinach. Sprinkle evenly with one-third each of the walnuts, blue cheese, pomegranate seeds, orange segments, and dried cranberries.
11. Step 11: Top with the remaining kale and spinach leaves, followed by the remaining walnuts, blue cheese, pomegranate seeds, orange segments, and cranberries.
12. Step 12: Drizzle the remaining dressing over the top just before serving.
13. Step 13: Serve immediately for best texture and flavor, though the salad keeps well without getting soggy because of the kale, making it good even the next day.

Tips & Variations

• For a nut-free version, substitute walnuts with toasted pumpkin seeds or omit them completely.
• Use maple syrup instead of honey for a vegan-friendly dressing.
• If you prefer a milder cheese, feta can replace blue cheese without overpowering the salad.
• Adding a splash of fresh lime juice to the dressing brightens the flavors.

Storage

Store leftover salad covered in the refrigerator for up to 2 days. Keep dressing separate if possible to maintain freshness. When ready to eat, toss the salad again before serving. Reheating is not recommended as the salad is best enjoyed fresh or cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-washed bagged kale and spinach for this salad?

Yes, pre-washed greens work well and save prep time, but make sure to massage the kale as directed to soften it.

Is it necessary to marinate the kale?

Marinating softens the kale, reducing bitterness and making it more palatable. You can skip this step if using tender greens like baby rocket or spinach only.

Pomegranate Salad with Spinach, Kale, Honey Walnuts, and Pomegranate Dressing Recipe

Print Recipe

★★★★★

4.4 from 75 reviews

A vibrant and nutritious Pomegranate Salad featuring marinated kale and baby spinach, topped with honey-glazed walnuts, blue cheese, dried cranberries, and fresh pomegranate arils. Finished with a tangy pomegranate molasses dressing and optional citrus slices for a refreshing, colorful, and texturally satisfying dish, perfect as a light lunch or a festive side.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Greens

• 5 kale stems (big and leafy, or substitute baby rocket/arugula but skip marinating)
• 8 cups (120g/4.5oz) baby spinach (or baby rocket/arugula)

Honey Walnuts

• 1 1/2 cup walnuts or pecans
• 1/4 cup honey (runny, warm if thick) or maple syrup
• 1/2 tsp cinnamon
• 1/8 tsp salt

Dressing

• 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 salt
• 1/2 tsp pepper

Other Ingredients

• 1 tsp extra virgin olive oil (for marinating kale)
• Pinch of salt and pepper (for marinating kale)
• 1 big, juicy pomegranate (or 1 cup pomegranate arils)
• 100g/3.5 oz blue cheese, crumbled
• 1/2 cup dried cranberries (or raisins, craisins)
• 2 blood oranges (optional, or normal oranges, yellow peach, nectarine or grapefruit for extra color and juice)

Instructions

1. Marinated Kale: Remove leaves from kale stems by grabbing the base of the stalk and running your fist upwards to strip the leaves off. Bundle the kale leaves and slice into 0.5 cm (1/5 inch) thick strips. Place in a bowl, drizzle with 1 tsp extra virgin olive oil, sprinkle with a pinch of salt and pepper, then use your hands to scrunch the kale for 20 seconds to soften and evenly coat the leaves. Let marinate for 30 minutes to soften further.
2. Prepare Honey Walnuts: In a bowl, toss the walnuts with the honey, cinnamon, and salt until evenly coated. Spread the walnuts in a single layer on a paper-lined baking tray. Bake in a preheated oven at 180°C/350°F (160°C fan) for 15 minutes, stirring once halfway through. Allow to cool, then break walnuts into smaller pieces by hand.
3. Make Pomegranate Dressing: Combine pomegranate molasses, red wine vinegar, extra virgin olive oil, salt, and pepper in a jar. Shake vigorously until all molasses is fully incorporated and the dressing is well emulsified.
4. Extract Pomegranate Seeds: Cut the pomegranate in half. Hold a half cut-side down over a bowl and firmly smack the back with a wooden spoon. Continue around the fruit until all seeds drop out into the bowl. Remove any white pith and add any juice collected to the dressing.
5. Slice Additional Fruit (Optional): For peaches or nectarines, halve and remove the stone, then slice into 4 mm (1/6 inch) slices. For grapefruit or oranges, peel off the skin and pith and segment the fruit.
6. Assemble Salad: In a large bowl, lightly dress the marinated kale and baby spinach with about 3 tablespoons of the pomegranate dressing, tossing well to coat.
7. Layer Ingredients: Transfer half of the dressed greens into a large serving bowl. Sprinkle one-third of the walnuts, crumbled blue cheese, pomegranate seeds, orange segments (if using), and dried cranberries on top.
8. Presentation Layer: Add the remaining half of the kale and spinach on top, followed by the remaining walnuts, blue cheese, pomegranate seeds, orange segments, and cranberries. Drizzle the remaining dressing over the top just before serving.
9. Serving: Serve the salad freshly assembled for best texture and flavor. The sturdy kale helps it remain crisp and flavorful even the next day.

Notes

• Using baby rocket/arugula instead of kale skips the marinating step as it is more delicate.
• If fresh pomegranate is unavailable, 1 cup of pomegranate arils can be substituted.
• Crumbled blue cheese adds a sharp contrast; for a milder flavor, feta could be used.
• Pomegranate molasses provides sweetness and tang; if unavailable, a reduction of pomegranate juice or a mix of balsamic vinegar and honey can work as a substitute.
• The optional citrus fruits add extra juiciness and color, but the salad is delicious without them.
• Marinating kale softens its texture, making it more palatable and reducing bitterness.
• Honey walnuts add a sweet crunch and can be made ahead and stored in an airtight container for up to 3 days.
• The salad holds well due to the hearty kale and is a great make-ahead option for gatherings.

Keywords: Pomegranate Salad, Kale Salad, Honey Walnuts, Blue Cheese Salad, Healthy Salad, Autumn Salad, Festive Salad, Pomegranate Dressing