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Kale Pomegranate Salad Recipe

    Kale Pomegranate Salad Recipe

    This kale and pomegranate salad is the ideal recipe for a winter salad since it combines tart seeds with a sweet vinaigrette made from apple cider.

    The massaged kale and pomegranate salad will quickly become your new go-to salad option. What did you massage? We know, we know. Massaging kale can sound odd (like something out of Portlandia). But the massaging breaks down the toughness of the kale and eliminates the bitter flavor, leaving behind leaves that are supple, faintly sweet, and excellent when used as salad greens. When you combine the soft kale with apple, pomegranate seeds, and an apple cider vinaigrette, you have a delicious salad that is perfect for accompanying a hearty meal.

    Table of Contents

    First Step: Massage the Kale!

    Kale Pomegranate Salad Recipe

    Is it really necessary to massage the kale? Indeed, everything is exactly the same as it seems. You start by taking the kale leaves and massaging them with your hands. The rubbing of the kale leaves results in the leaves being tender and tasting sweet rather than crisp and bitter. This is a cool benefit of massaging the leaves. If you’ve ever consumed raw kale, you’ll understand what I’m talking about. There isn’t much to get excited about when it comes to a raw kale leaf. Nevertheless, once it has been massaged, things take a whole other turn! To massage kale:

    • Destem the kale and chop it into pieces.
    • Sprinkle it with a pinch of kosher salt.
    • Then, coat your hands with a few drops of olive oil and massage the kale leaves for 2 to 3 minutes until all pieces are tender. That’s it! It sounds mystifying but it’s actually very simple. And you can taste the difference right away.

    How make this Kale Pomegranate Salad

    Kale Pomegranate Salad Recipe

    After giving the kale a good massage, preparing this kale and pomegranate salad is a breeze. In order to put together the salad, you will need to perform the following:

    • Rub the kale with your hands. Check out the notes up top!
    • Make cuts and remove the seeds from the pomegranate. How to cut a pomegranate without making a mess is easy with our ingenious way.
    • To make the apple cider vinaigrette, combine the following: Olive oil, apple cider vinegar, Dijon mustard, maple syrup, and chili powder ingredients that should be whisked together to make a dressing. The combination of flavors is really wonderful! Please find the recipe further down. Are any homemade dressings that might be suitable alternatives? Dressing options include Dijon mustard and citrus salad dressings.

    What to Pair with kale Pomegranate Salad

    Kale Pomegranate Salad Recipe

    A wonderful addition to a menu for the fall or winter season is this kale and pomegranate salad that has been massaged. Are you planning a menu? It might be challenging to put together a meal with components that go well together. When I first started cooking, I found that this was the most challenging part of the process for me. While I was trying to master the skill of putting together a coherent meal, I would spend hours poring over cookbooks that included sample menus. Here are some of the strategies that we employ when planning our meals:

    Create contrasts. This vibrant and refreshing kale and pomegranate salad is the perfect accompaniment to the hearty, savory comfort foods that are prevalent during the fall and winter months.

    Think in colors. A tablescape designed for fall or winter would benefit greatly from the injection of color provided by this salad. As we eat with our eyes first, we constantly think about the colors that are reflected in all of the dishes when we are organizing the menu for the meal.

    Focus on nutrients. A meal during the fall or winter, which typically consists of heartier comfort food, is an excellent opportunity to include a kale salad that is massaged and has a crisp green appearance.

    You can massage the kale right before serving, but you can cut the kale ahead of time to save yourself some time. This massaged kale salad is a great addition to any dinner. You may also purchase seeded pomegranates at various supermarkets, which can cut down significantly on the amount of time needed for preparation. You may also make the dressing ahead of time by whisking the ingredients together and storing them in the refrigerator; just bring them back to room temperature before serving.


    • 2 bunches of curly or Tuscan kale
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon Dijon mustard
    • ½ teaspoon maple syrup
    • ½ teaspoon chili powder
    • 6 tablespoons olive oil
    • ½ cup pecans
    • ½ cup pomegranate seeds
    • 1 apple
    • Kosher salt


    • To prepare the kale, first, chop it up into bite-sized pieces and then place it in a bowl.
    • A pinch of kosher salt should be sprinkled over the kale. Massage the kale leaves for two to three minutes, or until all of the pieces are tender, after coating your hands with a few drops of olive oil and then massaging the leaves.
    • In a bowl, combine the apple cider vinegar, Dijon mustard, maple syrup, chili powder, and 1/8 teaspoon of kosher salt by whisking all of the ingredients together. Whisk in the olive oil in a slow and steady stream, one tablespoon at a time.
    • After chopping the pecans into manageable chunks, spread them out in a skillet that has been thoroughly dried out. They should be toasted over medium heat until aromatic, which should take around three to four minutes with continual stirring. Take the pan from the heat straight away.
    • To extract the seeds from the pomegranate, first, chop the fruit into quarters and then place the pieces into a wide bowl filled with water. Begin to carefully remove the seeds from the pod with your fingertips while working under the water. In due time, you will be able to remove the seeds that are situated immediately beneath the outermost layer of the peel by turning it inside out. As you continue to work, the seeds of the pomegranate will fall to the bottom of the bowl, and the white pith that makes up the fruit will rise to the top. Once all of the seeds have been retrieved, you will need to remove the white pith and then strain the water.
    • When you are ready to serve the dish, julienne the apple by cutting it into matchsticks, or you may just chop it into pieces that are suitable for eating. Mix all of the ingredients together, then drizzle a little bit of the dressing over them. (If you like, you can also sprinkle some Parmesan shavings on top for a beautiful garnish.)
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