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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
