Pomegranate Salad - with Spinach, Kale, Honey Walnuts & Pomegranate Dressing
User Reviews
5
Pomegranate Salad - with Spinach, Kale, Honey Walnuts & Pomegranate Dressing
Description
The salad starts with kale leaves marinated briefly in olive oil, salt, and pepper to soften their texture and mellow their flavor. Baby spinach adds a tender leafy contrast. Juicy pomegranate seeds and optional blood orange segments bring bright, refreshing bursts, while dried cranberries add chewiness. Crumbled blue cheese introduces a creamy, salty element that complements the sweet and tart components.
Honey cinnamon walnuts provide warm, sweet nuttiness and added crunch. A dressing made from pomegranate molasses, red wine vinegar, olive oil, salt, and pepper ties the flavors together with a sweet and tangy glaze. The combination highlights fresh, balanced flavors and a variety of textures.
This salad works well as a vibrant side dish or a light main course, especially during seasons when pomegranates and blood oranges are available. Preparing components separately and assembling before serving ensures freshness and optimal texture.
The marinated kale can be kept for up to three days refrigerated, and leftover salad is best eaten within two days. Using fresh pomegranate seeds is recommended over frozen for best color and juiciness. Alternatives to blue cheese include creamy goat cheese or Danish feta. Pomegranate molasses is a key ingredient for dressing acidity and sweetness and is widely available in stores.
Ingredients
Marinated kale (tenderised for tastiness, Note 1):
- 5 kale stems (big and leafy, sub baby rocket/arugula but skip marinating)
- 1 tsp extra virgin olive oil
- Pinch salt
- Pinch black pepper
Salad:
- 1 pomegranate , big, juicy (or 1 cup pomegranate arils, Note 2)
- 8 cups (120g/4.5oz) baby spinach (or baby rocket/arugula)
- 100g/3.5 oz blue cheese , crumbled yourself (Note 3)
- 1/2 cup dried cranberries (or raisins, craisins)
- 2 blood oranges , normal oranges, yellow peach, nectarine or grapefruit (optional, for extra colour/juicy/interest)
Honey Cinnamon Walnuts:
- 1 1/2 cup walnuts or pecans
- 1/4 cup honey (runny, so warm if super thick), or maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp salt
Pomegranate Dressing:
- 2 tbsp pomegranate molasses (Note 4)
- 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 black pepper
Instructions
Marinated Kale:
- Remove leaves: Grab the base of the stalk then run your fist up the stalk to remove the leaves.
- Slice: bundle the kale leaves on a chopping board, then slice 0.5 cm / 1/5" thick.
- Scrunch: Place in bowl, drizzle with olive oil, sprinkle with salt and pepper. Use your hands to scrunch in order to soften leaves and coat everything with the oil. Do this for 20 seconds. Leave for 30 minutes to marinate - leaves will soften. Try it - much tastier than plain raw!
Honey Walnuts:
- Toss: Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon and salt. Mix, spread on paper lined baking tray.
- Bake: Bake at 180°C/350°F (160°C fan) for 15 minutes, tossing once halfway. Leave to cool, then use fingers to roughly break walnuts up into slightly smaller pieces.
Pomegranate Dressing:
- Place ingredients in a jar and shake very well, being sure that there is no molasses left on the bottom of the jar. (Shake in jar is better than whisking to bring this dressing together).
Remove Pomegranate Seeds:
- Cut pomegranate in half. Over a bowl, turn cut face downwards, then use a wooden spoon to (very!) firmly smack the back of the pomegranate. The seeds will fly out through your fingers into the bowl. It's very satisfying!!!
- Keep smacking all over the skin until the seeds are all out. Pick out any white pith that fell out, then use seeds per recipe. You will probably get some juices pooling in the bowl; add this to the dressing too.
Slice fruit (if using):
- Peaches, nectarines: Halve, remove stone, then cut into 4mm / 1/6" slices.
- Grapefruit, oranges: Cut off peel and pith, then segment (see this video at 41 sec for demo)
Assemble:
- Dress greens lightly: Place kale and spinach leaves in a giant bowl. Drizzle with about 3 tablespoons of Dressing then toss very well.
- Layer half: Pour half kale/spinach into a large serving bowl. Sprinkle with 1/3 EACH of walnuts, blue cheese (crumbled), pomegranates, orange segments, and cranberries.
- Presentation layer: Top with remaining kale & spinach, then remaining walnuts, blue cheese, pomegranates, orange segments and cranberries. Drizzle over remaining dressing just before serving.
- Serving: Best served freshly assembled but this salad will hold up much better than most because kale doesn't go as soggy once dressing, it's even good the next day!
Notes
- Marinate the kale for at least 30 minutes to soften and mellow its flavor; can keep marinated up to 3 days refrigerated.
- Use fresh pomegranate seeds for better color and juiciness; frozen seeds tend to lose color upon thawing.
- Blue cheese adds creamy saltiness; goat cheese or Danish feta are suitable alternatives for milder flavor.
- Pomegranate molasses provides essential sweet-tart flavor and is available in many grocery store vinegar sections.
- Assemble salad components just before serving to maintain freshness; leftover salad keeps well for 2 days refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8- 10 as a side
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300cal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 3mg | 1% |
| Sodium | 247mg | 10% |
| Potassium | 332mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 2951IU | 59% |
| Vitamin C | 37mg | 41% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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