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.