Pomegranate Salad with Spinach, Kale, Honey Walnuts & Pomegranate Dressing Recipe

Introduction

This vibrant pomegranate salad combines the hearty textures of kale and spinach with the sweetness of honey walnuts and the tang of a fresh pomegranate dressing. It’s a colorful, nutritious dish perfect for a light lunch or as a standout side for dinner.

Ingredients

• 5 kale stems (big and leafy, sub baby rocket/arugula but skip marinating)
• 1 tsp extra virgin olive oil
• Pinch of salt and pepper
• 1 large pomegranate (or 1 cup pomegranate arils)
• 8 cups (120g/4.5oz) baby spinach (or baby rocket/arugula)
• 100g/3.5 oz blue cheese, crumbled
• 1/2 cup dried cranberries (or raisins, craisins)
• 2 blood oranges (or normal oranges, yellow peach, nectarine, or grapefruit for extra color)
• 1 1/2 cups walnuts or pecans
• 1/4 cup honey (runny, warm if thick) or maple syrup
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 2 tbsp pomegranate molasses
• 1 1/2 tbsp red wine vinegar (or white wine vinegar or cider vinegar)
• 4 tbsp extra virgin olive oil
• 1/2 tsp each salt and pepper

Instructions

1. Step 1: Prepare the marinated kale by removing the leaves from the stems. Hold the base of each stalk and run your fist upward to strip the leaves.
2. Step 2: Bundle the kale leaves and slice into 0.5 cm (1/5 inch) thick strips.
3. Step 3: Place kale in a bowl, drizzle with olive oil, and sprinkle with salt and pepper. Use your hands to scrunch and massage the leaves for about 20 seconds to soften and coat evenly. Let marinate for 30 minutes.
4. Step 4: For the honey walnuts, toss walnuts in honey, cinnamon, and salt. Spread on a paper-lined baking tray.
5. Step 5: Bake walnuts at 180°C (350°F) for 15 minutes, tossing once halfway through. Let cool, then break into smaller pieces by hand.
6. Step 6: Make the pomegranate dressing by combining pomegranate molasses, red wine vinegar, olive oil, salt, and pepper in a jar. Shake vigorously until well mixed and no molasses remains on the bottom.
7. Step 7: Remove pomegranate seeds by cutting the fruit in half. Hold cut side down over a bowl and firmly tap the back with a wooden spoon until seeds release. Discard any white pith and add any collected juice to the dressing.
8. Step 8: If using fruit like peaches or citrus, slice appropriately: peaches and nectarines into 4mm slices; oranges or grapefruit segmented after peeling.
9. Step 9: Lightly dress the marinated kale and spinach with about 3 tablespoons of the pomegranate dressing and toss well.
10. Step 10: Layer half of the greens in a large serving bowl. Sprinkle with one-third each of walnuts, blue cheese, pomegranate seeds, orange segments, and dried cranberries.
11. Step 11: Add remaining greens on top, followed by the rest of the walnuts, cheese, pomegranate, orange segments, and cranberries. Drizzle with the remaining dressing just before serving.
12. Step 12: Serve immediately for best freshness, though the salad holds up well into the next day thanks to the sturdy kale.

Tips & Variations

• Use baby rocket or arugula instead of kale for a milder leaf, but skip the marination step if doing so.
• Try maple syrup instead of honey for a vegan-friendly sweet touch in the walnuts.
• Swap dried cranberries for raisins or craisins depending on your sweetness preference.
• Add segmented grapefruit or nectarine slices for extra color and juicy brightness.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The kale maintains its texture without becoming soggy. If needed, toss again with fresh dressing before serving to refresh flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

Yes, you can prepare the marinated kale and honey walnuts ahead of time. Assemble the salad and add the dressing just before serving for the best texture and flavor.

What can I use if I don’t have pomegranate molasses?

You can substitute with a mixture of pomegranate juice reduced by simmering until thick, or use a mix of balsamic vinegar and a touch of honey to mimic the sweet-tart flavor.

Pomegranate Salad with Spinach, Kale, Honey Walnuts & Pomegranate Dressing Recipe

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★★★★★

4.5 from 127 reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: 4 to 6 servings 1x
• Diet: Vegetarian

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Description

This vibrant Pomegranate Salad features a refreshing mix of marinated kale, baby spinach, juicy pomegranate seeds, and blood orange segments, complemented by tangy blue cheese, sweet dried cranberries, and crunchy honey-glazed walnuts. Tossed in a flavorful pomegranate molasses dressing, this salad offers a delightful combination of textures and flavors perfect for a nutritious lunch or elegant side dish.

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Ingredients

Scale 1x2x3x

Greens

• 5 kale stems (big and leafy, substitute baby rocket/arugula but skip marinating)
• 1 tsp extra virgin olive oil
• Pinch of salt and pepper
• 8 cups (120g/4.5 oz) baby spinach (or baby rocket/arugula)

Fruit and Cheese

• 1 large pomegranate (or 1 cup pomegranate arils)
• 2 blood oranges (or normal oranges, yellow peach, nectarine, or grapefruit for variety and color)
• 100g/3.5 oz blue cheese, crumbled
• 1/2 cup dried cranberries (or raisins, craisins)

Honey Walnuts

• 1 1/2 cups walnuts or pecans
• 1/4 cup honey (runny; warm if thick) or maple syrup
• 1/2 tsp cinnamon
• 1/8 tsp salt

Pomegranate Dressing

• 2 tbsp pomegranate molasses
• 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

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Instructions

1. Marinate Kale: Remove the kale leaves by grabbing the base of the stalk and running your fist up the stalk to strip off the leaves. Bundle the leaves and slice them about 0.5 cm thick. Place in a bowl, drizzle with 1 tsp olive oil, sprinkle with a pinch of salt and pepper. Use your hands to scrunch the leaves for about 20 seconds to soften and coat them well, then let them marinate for 30 minutes. This softens the kale and enhances flavor.
2. Prepare Honey Walnuts: In a bowl, toss the walnuts with honey, cinnamon, and salt until evenly coated. Spread the mixture on a paper-lined baking tray. Bake in a preheated oven at 180°C (350°F) or 160°C fan for 15 minutes, tossing once halfway through to ensure even toasting. Let cool, then break into smaller pieces with your fingers.
3. Make Pomegranate Dressing: Combine pomegranate molasses, red wine vinegar, olive oil, salt, and pepper in a jar. Shake vigorously until fully emulsified and there is no molasses stuck at the bottom.
4. Remove Pomegranate Seeds: Cut the pomegranate in half. Hold the cut side down over a bowl and firmly tap the back with a wooden spoon until all seeds release into the bowl. Remove any white pith, and add any collected juice to the dressing for extra flavor.
5. Prepare Additional Fruit (if using): For peaches or nectarines, halve, remove the stone, and slice into 4mm pieces. For grapefruit or oranges, peel and segment as demonstrated in the recommended video. This adds colorful acidity and juiciness to the salad.
6. Assemble Salad: Lightly dress the kale and spinach with about 3 tablespoons of the pomegranate dressing, tossing well to coat. In a large serving bowl, layer half of the greens, then evenly sprinkle one-third each of the honey walnuts, crumbled blue cheese, pomegranate seeds, orange segments, and dried cranberries. Repeat the layering with the remaining ingredients. Drizzle remaining dressing over the top just before serving.
7. Serve: The salad is best enjoyed freshly assembled to maintain textures and flavors, but thanks to the hardy kale, it also keeps well and is delicious the next day.

Notes

• Kale marination is essential for softening; skip if using baby rocket or arugula.
• Use pomegranate arils directly if short on time.
• Blue cheese adds tang and creaminess, but can be omitted or substituted for a milder cheese if preferred.
• Pomegranate molasses provides a unique sweet-tart depth to the dressing; substitute with a reduction of pomegranate juice if unavailable.
• Adjust fruit choices based on seasonality and preference.
• Store leftovers in an airtight container; toss before serving to refresh.

• Prep Time: 20 minutes (includes marinating time for kale)
• Cook Time: 15 minutes
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean

Keywords: Pomegranate Salad, Kale Salad, Spinach Salad, Honey Walnuts, Blue Cheese, Pomegranate Dressing, Healthy Salad, Mediterranean Salad