This winter pomegranate salad recipe includes plenty of nutritious winter produce like kale, cabbage, pecans, and pomegranate arils. It's topped with a homemade orange-maple vinaigrette salad dressing.
Heather's recipe summary
Flavor/texture: Chopped kale is topped with pomegranate arils, candied pecans, blue cheese, and a tangy maple orange dressing.
Makes: 6 side salads or 4 larger lunch salads
Similar to: Kale Cranberry Salad
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Ingredients and substitutions
- Greens - Chopped kale and cabbage can be substituted with any greens you have on hand. Sliced brussels sprouts make a great substitute for cabbage.
- Candied pecans - Can be substituted with any candied (or not) nuts you can find, like walnuts or hazelnuts. Your candied pecans can be store bought or homemade. Try my recipe for candied pecans.
- Pomegranate arils - Add a hint of sweetness to the salad. Could be substituted with dried cranberries or raspberries if desired.
How to make winter pomegranate salad
- Whisk dressing ingredients together.
- Prepare vegetables and cheese, then pour over dressing and toss to coat.
Tips and tricks
Chop into bite-size pieces - Chop your kale and cabbage into bite size pieces for easy eating.
Massage your kale - Kale is a very hearty, tough green, and needs to be scrunched around in the bowl before adding the rest of your ingredients. Take about one minute to scrunch the chopped kale with your hands to soften it slightly. Massaged kale will look slightly darker and softer.
Use a whisk - Give your dressing ingredients a good whisk to fully incorporate them together.
Frequently asked questions
Since this salad uses very hearty greens like kale and cabbage, it can be made ahead and served the next day. I'd recommend preparing your salad ingredients and dressing separately, then dressing the salad just before serving.
You're welcome to use your own favorite salad dressing, store bought or homemade, instead of the listed homemade vinaigrette dressing.
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📖 Recipe
Winter Pomegranate Salad
Ingredients
- 4 ounces curly kale
- 4 ounces cabbage
- ½ cup candied pecans
- ½ cup pomegranate arils
- ½ red onion, diced
- ½ cup crumbled blue cheese
Vinaigrette dressing
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1 tablespoon dijon mustard
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Remove ribs from kale by slicing down each side of the rib with a knife. Then, chop kale leaves into bite size pieces and add to a large bowl. Massage kale leaves for one minute - lightly knead and scrunch leaves with clean hands until kale appears slightly darker and more tender.
- Chop cabbage and add to bowl with the kale. Last, add candied pecans, pomegranate arils, red onion, and blue cheese.
- In a separate bowl, add olive oil, dijon mustard, maple syrup, orange juice, orange zest, salt, and pepper. Whisk to combine, then pour over salad ingredients and gently toss until evenly coated. Serve immediately.
Equipment Recommendations
Notes
- Yield: This recipe will make six side salads, or four larger lunch-sized salads.
- Storage: Salad is best enjoyed the same day, but will keep for two or more days in the refrigerator as a leftover.
- Make ahead: Prepare salad and vinaigrette in separate bowls, then toss salad in dressing just before serving.
Absolutely delicious! Made this to bring for Thanksgiving dinner at a friend’s house and it was devoured. I used a bag of Trader Joe’s chopped cabbage/kale/brussel sprouts/ broccoli, left out the cheese (I’m vegan) and onions (friend allergic). I added diced apples and dressing just before serving. Will be making this a staple in our home!