Kale Pomegranate Salad
This kale pomegranate salad is my go-to when I need something gorgeous for holiday tables. It’s made with just 8 simple ingredients – lacinato kale, sweet-tart pomegranate arils, creamy feta, crunchy pecans, and a bright lemon dressing that brings everything together. The deep green kale and ruby-red pomegranate seeds look absolutely stunning next to all those richer holiday dishes, and it takes just 15 minutes to pull together. It’s perfect for Thanksgiving, Christmas, or anytime you’re serving lamb or roasted meats and want something fresh and vibrant on the table.
The perfect holiday salad.
It’s sweet, savory, crunchy, and creamy. It’s the perfect side to roasted meats or heavy holiday dishes.
It’s festive, easy to prep, and always delicious! It’s…
🎨 Absolutely gorgeous: Those ruby-red pomegranate arils against deep green kale make it the prettiest dish on your table.
🍋 Bright & refreshing: The lemon dressing cuts through all those rich holiday flavors perfectly.
⏰ Ready in 15 minutes: This comes together so fast, perfect when you’re juggling multiple dishes.
🥗 Packed with textures: Crunchy walnuts, creamy feta, juicy pomegranate, and tender kale in every bite.
✅ Make-ahead friendly: You can prep components early and assemble when you’re ready.
You’ll also want to try my lemon kale salad, spinach salad, and Italian chopped salad next time.
Was a beautiful addition to our Thanksgiving meal. –Kay
Ingredient Notes
You’ll need some fresh ingredients and pantry staples to bring this fresh salad: lacinato kale (also called dinosaur or Tuscan kale – it’s more tender than curly), fresh lemon for both juice and zest, fresh garlic, good olive oil, honey, sea salt and black pepper, crumbled feta cheese (block feta tastes better than pre-crumbled), chopped pecans (walnuts or almonds work too), and pomegranate arils (you can buy them fresh or get a package of just the seeds).
Emily’s Tips & Tricks
- Pro tip: If you dress your salad a few hours ahead and it looks dry before serving, just drizzle with a little olive oil and a fresh squeeze of lemon juice before adding the toppings. Kale can absorb dressing as it sits.
- Shortcuts: Buy pre-washed baby kale or chopped kale to skip the washing and chopping step. You can also buy pomegranate arils already removed in the produce section – massive time-saver during the holidays when you’re making 47 other things!
- Feeding kids without pressure: Start tiny – one sliver of kale, one pomegranate aril, one small piece of pecan. The sweet pomegranate seeds are usually the gateway for kids to try the rest of the salad. You can also let them help remove pomegranate seeds (they think it’s fun) or crumble the feta.
Kale Pomegranate Salad Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No Cook
Description
Kale pomegranate salad recipe takes just 15 min to prep! Serve pomegranate salad for Christmas or Thanksgiving, it’s gorgeous on the table.
Ingredients
- 2 bunches lacinato (dinosaur) kale
- 1/2 lemon, juiced and zested (about 2 tablespoons lemon juice)
- 1 clove garlic, zested
- 4 Tbsp. olive oil
- 1 Tbsp. honey
- 1/8 tsp. salt
- pinch black pepper
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped pecans
- 1/2 cup pomegranate arils
Instructions
- Prepare ingredients:
Wash and dry kale. Remove stems and thinly slice. (Into really thin ribbons.)
Whisk together lemon juice and zest, garlic, olive oil, honey, salt, and pepper until emulsified. - Toss dressing with kale and lightly massage until all of the kale is coated with dressing. Let it sit for at least 15 minutes.
- Sprinkle feta cheese, walnuts, and pomegranate arils on top. Finish with salt and pepper.
Notes
Storage: Store dressed kale (without toppings) in the refrigerator for up to one day – kale is hearty enough to hold up to dressing overnight. Keep feta, pecans, and pomegranate seeds separate in airtight containers for up to 3 days. The lemon dressing can be made 2-3 days ahead and stored in the fridge; just shake or whisk before using.
Ingredients: Lacinato kale (also called dinosaur or Tuscan kale) is more tender than curly kale and doesn’t need as much massaging. If using curly kale, massage it with the dressing for a minute to tenderize. Block feta has much better flavor and creamier texture than pre-crumbled – just crumble it yourself. Fresh lemon juice is essential here; bottled just doesn’t have the same bright flavor.
Prep ahead: Wash and dry the kale, then slice it into ribbons and store it in the fridge for up to 2 days. Make the dressing 2-3 days ahead. Remove pomegranate arils from the whole fruit and store in an airtight container for up to 5 days. Toast the walnuts ahead and store at room temperature. Assemble everything within a few hours of serving for the best results.
Tools: A microplane zester makes quick work of the lemon zest and garlic.
Serve with: This pairs beautifully with roasted lamb, herb-crusted rack of lamb, roasted turkey or chicken, beef tenderloin, or prime rib for holidays.
About the Author
Emily Dingmann is a recipe developer and founder of My Everyday Table, where she helps busy families take the stress out of weeknight dinners. With a Bachelor of Science in Nutrition and almost 20 years of experience, Emily specializes in simple, nourishing recipes and weekly meal plans that actually work for everyday life. She’s a Certified Intuitive Eating Counselor who believes delicious food and good nutrition go hand in hand.
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Was a beautiful addition to our Thanksgiving meal.
I love it for Thanksgiving!
I’ve made this twice now (once for Thanksgiving) and it’s soooo good! I’m not too fussy about the kale. I just get a bag of pre chopped kale and wash it, remove any large spines, and tear any big pieces. I use the zest and juice of 1 full lemon. The dressing is just incredible. So fresh. I think massaging it into the kale and letting it sit makes a big difference. The second time I couldn’t find pomegranate seeds so I substituted dried cranberries, which was still good. Tonight I served it with strips of chicken breast over the salad for a complete meal. Delicious! Might make again for Christmas as a side salad.
Nicole!!! Thank you for the comment and love the tip for “not fussy about kale” folks. 🙂