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Kale Pomegranate Bowl

Featured in Salads You'll Actually Want to Eat.

This vibrant 5-minute dish mixes fresh kale with crunchy green apple and nutty almonds. Pomegranate seeds bring bursts of tartness, while massaging the kale with balsamic vinaigrette makes it tender and flavorful. It’s great as-is or paired with grilled chicken for a more filling meal. Perfect for a quick side or light bite.
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Updated on Sat, 05 Apr 2025 22:19:07 GMT
Kale Pomegranate Bowl Pin it
Kale Pomegranate Bowl | mecooking.com

Bright, crunchy kale mixes with ruby-red pomegranate jewels in this lively winter salad. Every mouthful combines soft greens, tangy-sweet pomegranate bits, snappy green apple chunks, and crunchy toasted almonds, all brought together by a tangy balsamic dressing. This dish turns basic ingredients into a fancy meal that lights up any dinner table in minutes flat.

I first tried this mix at our neighborhood farmers' stand, and now it's my favorite winter combo. My folks weren't sure about kale in salads at first, but this version won over even the fussiest eaters in my house.

Smart Ingredient Picking

  • Lacinato kale: Go for deep-colored, sturdy bunches with perky leaves for the softest bite
  • Pomegranate seeds: Look for ones that feel heavy with smooth, unbruised skin
  • Green apple: Choose hard, vibrant apples without any mushy parts
  • Raw almonds: Get evenly colored, plump nuts that don't smell funny
  • Extra virgin olive oil: Grab cold-pressed types that smell fresh and fruity
  • Aged balsamic vinegar: Find the thick, sticky kind for best taste

Kitchen Dance Steps

Fixing the Kale:
First, pull off tough stems, then cut leaves into thin strips. Rub them gently with oil until they turn silky and deeper green.
Mixing the Dressing:
Put oils and vinegars in a container, shake hard until it gets smooth and creamy.
Putting It Together:
Stack all ready items nicely, letting each part stand out.
Last Touch:
Pour dressing slowly, toss softly to coat everything without smashing the goodies.

The first time I brought this salad to a family dinner, my grandma, who usually skips "fancy" foods, asked me how to make it. She now whips it up weekly, saying the rubbed kale reminds her of the soft greens she grew in her garden years ago.

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Best Kale Pomegranate Salad | mecooking.com

Tasty Companions

Make this salad into a full meal by adding some baked chicken breast or grilled salmon. Try mixing in warm quinoa or farro for a filling grain bowl. For special times, I like serving it with crusty sourdough and soft goat cheese for a fancy dinner that wows friends while being super easy to make.

Switch It Up

Turn this flexible salad into your own special dish by adding what's fresh each season. Swap apples for pears in late fall, toss in blood orange pieces in winter, or add fresh strawberries in spring. Try grilled peaches in summer or roasted butternut squash for a heartier autumn version. Mix different nuts like honey-coated pecans or maple-covered walnuts for new crunch and flavor combos.

Keeping It Fresh

Make your salad last longer by keeping parts separate in sealed containers. Dressed kale stays good up to three days, keeping its nice texture unlike other greens. Keep cut apples in lemony water so they won't brown. Make extra dressing in a closed jar, staying fresh for a week. The whole salad stays crisp for two days when kale is properly rubbed and dressed.

Playing With Seasonal Goodies

Try different fruits as seasons change to keep the salad exciting all year. Summer gives you fresh berries and juicy fruits, while fall brings ripe pears and crisp apples. Add some roasted root veggies during cold months for warmth and substance. Mix in fresh herbs like mint in spring or sage in fall for amazing smells.

Making Textures Pop

Get the best mix of textures by changing how you fix things. Brown nuts until they get oily for maximum crunch. Cut apples super thin for a light bite. Try adding crispy chickpeas for more protein and crunch. Stack ingredients instead of mixing for a pretty look and texture contrast.

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Close-up Kale Pomegranate Salad Recipe | mecooking.com

Making this salad takes me back to when I first learned to balance tastes and textures. What began as a simple try-out has grown into a favorite recipe that keeps changing with each season. The best part is how it can change while still keeping its main character of fresh, bright ingredients working perfectly together.

Frequently Asked Questions

→ How should I store leftovers?
Pop it in a sealed container and leave it in the fridge for up to 2 days. Kale stays fresh, but the nuts may soften.
→ Why massage the kale?
It softens those tough leaves and helps soak in the dressing, making it tastier and easier to eat.
→ Can other types of kale work?
Sure! If lacinato isn’t available, curly kale is fine too. Just strip off stems and massage it well.
→ What’s the easiest way to remove pomegranate seeds?
Slice it open and firmly tap the back with a wooden spoon over a bowl. The seeds will drop right out!
→ Can I make the dressing early?
Absolutely. Prepare it up to 3 days before and refrigerate. Shake it well before using.

Kale Pomegranate Bowl

Fresh kale, juicy pomegranate seeds, crunchy almonds, and crisp apple come together with tangy balsamic dressing in this easy, healthy dish.

Prep Time
5 Minutes
Cook Time
~
Total Time
5 Minutes
By: Mariana

Category: Salads

Difficulty: Easy

Cuisine: Mediterranean

Yield: 6 Servings

Dietary: Low-Carb, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Fresh Produce

01 1 small green apple, sliced into thin sticks
02 About 8 ounces of lacinato kale (2 bunches), rinsed and without stems
03 A small handful of pomegranate seeds (roughly ½ cup or what's inside one small pomegranate)
04 1 garlic clove, finely chopped

→ Nuts & Toppings

05 ½ cup of lightly golden toasted almonds (or substitute with pine nuts, walnuts, or pepitas)

→ Dressing Ingredients

06 ¼ cup of olive oil
07 2 tablespoons of fresh-squeezed lemon juice
08 2 tablespoons of balsamic or apple cider vinegar
09 1 tablespoon of Dijon mustard
10 1-2 teaspoons of honey or maple syrup for sweetness
11 A little salt and freshly cracked black pepper to taste

Instructions

Step 01

Combine olive oil, vinegar, lemon juice, mustard, honey, garlic, and a sprinkle of salt and pepper in a small bowl. Whisk everything together well, then let it sit while you prepare the rest.

Step 02

Remove the tough stems from the kale leaves and chop them into small, manageable pieces. Toss the stems—they're pretty tough to eat!

Step 03

In a big bowl, add the kale pieces, half the dressing, and a small pinch of salt. Use your hands to massage the leaves for about a minute to make them more tender and easier to eat.

Step 04

Mix the kale with your apple sticks, pomegranate seeds, and the toasted almonds.

Step 05

Drizzle the rest of the dressing over everything, toss to coat well, then taste to see if it needs a bit more salt or pepper.

Notes

  1. Dinosaur kale or Tuscan kale works great here, but curly kale can do the job too.
  2. Make it more filling by tossing in grilled salmon, chicken, or another protein you like.
  3. Switch it up with seasonal extras like pears, grapefruit, or dried cranberry.
  4. For an even richer taste, throw in some crumbled feta or goat cheese.

Tools You'll Need

  • A large bowl for mixing
  • A small bowl for making the dressing
  • Cutting board and a sharp knife
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Almonds (tree nuts)
  • Contains mustard from dressing

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 191
  • Total Fat: 13 g
  • Total Carbohydrate: 14 g
  • Protein: 5 g