5.0 from 21 votes
Pomegranate Salad
Pomegranate Salad is so flavorful with colorful fruits and vegetables in a homemade dressing.
Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 8 side servings
Calories: 324 kcal
Course:
Side Dish , Salad , Lunch
Cuisine:
American
Ingredients
- 8 cups kale washed, dried and torn into bite sized pieces
- 1 granny smith apple quartered and thinly sliced
- ½ cup pomegranate arils
- ⅓ cup dried cranberries
- 2 green onions thinly sliced
- ½ cup crumbled Feta cheese
- 1 cup toasted pecans
Dressing
- 3 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup vegetable oil
Instructions
Dressing
- Combine all dressing ingredients except for the oil in a mixing bowl and whisk to combine.
- While continuing to whisk, drizzle in the oil very slowly until well combined. Refrigerate the dressing until ready to use.
Cup of Yum
Salad
- Slice the apple and toss with 1 teaspoon of lemon juice (optional, to prevent browning).
- Place the kale in a salad bowl and massage the leaves well with your hands until they turn dark green and soften. You can add a drop of oil to make this task easier if you'd like.
- Add the feta cheese, green onions, and dressing to taste. You may not use all of the dressing.
- Toss the ingredients well to combine. Top the salad remaining ingredients.
Notes
- Dressing: To emulsify the dressing, slowly drizzle in the oil while whisking. This will prevent the oil and vinegar from separating into layers as the dressing sits.
- Store any extra dressing in the fridge for up to 2-3 days.
- Massaging the kale with your hands until it turns dark green (you can add a drop or so of oil if you'd like) will make it easier to eat and release a little bit of bitterness, resulting in better taste.
- When tossing the salad, add the green onions and feta to the dressing. Other ingredients, such as apples or tomatoes, should be added on top before serving. This will keep them from sinking to the bottom of the bowl.
- If using greens other than kale, toss the salad just before serving. If using kale, it can be tossed up to 12 hours ahead of time.
If using a store-bought dressing, opt for a tangy sweet dressing like dijon vinaigrette, honey mustard dressing, citrus dressing, or balsamic dressing.
Nutrition Information
Calories
324
(16%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
15g
Cholesterol
8mg
(3%)
Sodium
320mg
(13%)
Potassium
474mg
(14%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
6785IU
(136%)
Vitamin C
84mg
(93%)
Calcium
172mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8side servings
Amount Per Serving
Calories 324
% Daily Value*
| Calories | 324 | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 8mg | 3% |
| Sodium | 320mg | 13% |
| Potassium | 474mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 6785IU | 136% |
| Vitamin C | 84mg | 93% |
| Calcium | 172mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.