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

Introduction

This vibrant pomegranate salad combines hearty kale and spinach with sweet honeyed walnuts, tangy blue cheese, and a bright pomegranate dressing. It’s a refreshing and nutritious dish perfect for any season, offering a beautiful mix of textures and flavors that will brighten your table.

Ingredients

• 5 kale stems (big and leafy, substitute baby rocket/arugula but skip marinating)
• 1 tsp extra virgin olive oil
• Pinch of salt and pepper
• 1 big, juicy 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 (optional; normal oranges, yellow peach, nectarine, or grapefruit for extra color and juiciness)
• 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 salt
• 1/2 tsp pepper

Instructions

1. Step 1: Remove kale leaves from the stems by grabbing the base and running your fist upward to strip off the leaves.
2. Step 2: Bundle the kale leaves on a chopping board and slice them about 0.5 cm (1/5″) thick.
3. Step 3: Place sliced 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 them and coat evenly. Let the kale marinate for 30 minutes to become tender and flavorful.
4. Step 4: For the honey walnuts, toss walnuts in a bowl with honey, cinnamon, and salt. Spread them on a paper-lined baking tray.
5. Step 5: Bake walnuts in a preheated oven at 180°C/350°F (160°C fan) for 15 minutes, tossing once halfway through. Let cool, then break into smaller pieces by hand.
6. Step 6: Prepare the pomegranate dressing by combining pomegranate molasses, red wine vinegar, olive oil, salt, and pepper in a jar. Shake vigorously until well mixed, ensuring no molasses remains stuck at the bottom.
7. Step 7: Remove the pomegranate seeds by cutting the fruit in half. Hold one half cut-side down over a bowl and firmly smack the back with a wooden spoon to release the seeds. Repeat until all seeds are out, removing any white pith.
8. Step 8: If using oranges or similar fruits, peel and segment them by cutting off the peel and pith, then carefully segment the fruit. For peaches or nectarines, halve, pit, and slice thinly.
9. Step 9: In a large bowl, lightly dress the kale and spinach leaves with about 3 tablespoons of the pomegranate dressing and toss well.
10. Step 10: Layer half of the dressed greens into a large serving bowl. Sprinkle with one-third each of the honey walnuts, blue cheese, pomegranate seeds, orange segments, and dried cranberries.
11. Step 11: Add the remaining kale and spinach on top, followed by the remaining walnuts, blue cheese, pomegranate seeds, orange segments, and cranberries. Drizzle the remaining dressing over just before serving.
12. Step 12: Serve the salad freshly assembled. It also holds well for the next day since kale resists sogginess even after dressing.

Tips & Variations

• Massage kale thoroughly to break down its tough fibers, making it more tender and easier to eat.
• Use maple syrup instead of honey for a vegan option in the walnuts and dressing.
• Swap blue cheese for goat cheese or feta if preferred for a milder cheese flavor.
• Add sliced avocado or toasted seeds for extra creaminess and crunch.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Because of the hearty kale, the salad tends to hold its texture well. If you plan to store it, keep the dressing separate and toss just before serving to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of kale and spinach?

Yes, baby rocket (arugula) works well as a substitute for spinach, but if you use it to replace kale, skip the marinating step since rocket is more delicate and can wilt easily.

How do I remove pomegranate seeds easily?

Cut the pomegranate in half, hold it cut-side down over a bowl, and firmly hit the back with a wooden spoon. This will release the seeds quickly without much mess. Just be sure to remove any white pith that falls into the bowl.

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

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4.4 from 138 reviews

A vibrant and nutritious Pomegranate Salad featuring tender marinated kale, fresh baby spinach, crunchy honey-glazed walnuts, tangy blue cheese, juicy pomegranate seeds, and a flavorful pomegranate molasses dressing. This salad combines a mix of textures and flavors, offering a perfect balance of sweet, tangy, and savory elements ideal for a refreshing and healthy meal.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Greens and Fruits

• 5 big and leafy kale stems (or substitute with baby rocket/arugula, but skip marinating)
• 8 cups (120g/4.5oz) baby spinach (or baby rocket/arugula)
• 1 big juicy pomegranate (or 1 cup pomegranate arils)
• 2 blood oranges (or normal oranges, yellow peach, nectarine, grapefruit for extra color and juiciness, optional)

Cheese and Nuts

• 100g/3.5 oz blue cheese, crumbled
• 1 1/2 cups walnuts or pecans

Honey Walnuts Glaze

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

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 pepper

Other

• 1 tsp extra virgin olive oil (for marinating kale)
• Pinch of salt and pepper (for marinating kale)
• 1/2 cup dried cranberries (or raisins, craisins)

Instructions

1. Marinate Kale: Remove the leaves from the kale stems by grabbing the base and running your fist up to strip the leaves. Bundle the leaves on a chopping board and slice into 0.5 cm (1/5 inch) thick strips. Place sliced kale in a bowl, drizzle with 1 tsp olive oil, and sprinkle with a pinch of salt and pepper. Use your hands to scrunch the kale for about 20 seconds to soften and coat it. Let it marinate for 30 minutes until the leaves soften, which improves flavor and texture.
2. Prepare Honey Walnuts: In a bowl, toss the walnuts with honey, cinnamon, and salt ensuring they are well coated. Spread the walnuts evenly on a paper-lined baking tray. Bake in a preheated oven at 180°C/350°F (160°C fan) for 15 minutes, tossing once halfway through for even roasting. After baking, allow the walnuts to cool and then break them into smaller pieces by hand.
3. Make Pomegranate Dressing: Combine pomegranate molasses, red wine vinegar, extra virgin olive oil, salt, and pepper in a jar. Shake vigorously to fully emulsify and ensure no molasses residue remains at the bottom. Shaking in a jar yields better results than whisking.
4. Remove Pomegranate Seeds: Cut the pomegranate in half. Hold a half cut-side down over a bowl and firmly smack the back with a wooden spoon to release the seeds into the bowl. Continue until all seeds are extracted, removing any white pith that falls in. Include any juice collected in the bowl in the dressing for extra flavor.
5. Slice Optional Fruit: If using peaches or nectarines, halve, remove the stone, and slice into 4mm (1/6 inch) pieces. For grapefruit or oranges, peel off skin and pith then segment the fruit.
6. Assemble Salad: In a large bowl, lightly dress the marinated kale and baby spinach with about 3 tablespoons of the pomegranate dressing and toss thoroughly to coat.
7. Layer Salad Ingredients: Pour half the kale and spinach mixture into a large serving bowl. Sprinkle one-third each of honey walnuts, crumbled blue cheese, pomegranate seeds, orange segments (if using), and dried cranberries evenly over the greens.
8. Presentation Layer: Top with the remaining kale and spinach, followed by the rest of the walnuts, blue cheese, pomegranate seeds, orange segments, and cranberries. Drizzle the remaining dressing over the salad just before serving to keep the flavors fresh.
9. Serve: Best served freshly assembled to enjoy the textures at their peak. The kale’s robust texture allows this salad to hold up well even the next day without becoming soggy, unlike other leafy salads.

Notes

• Using big leafy kale and marinating it softens the leaves and enhances the flavor, but if substituting with baby rocket/arugula, skip marinating to avoid wilted greens.
• If fresh pomegranate is unavailable, 1 cup of pomegranate arils works well as a substitute.
• Crumbled blue cheese adds a tangy and creamy element; adjust quantity to taste.
• Pomegranate molasses can be found in Middle Eastern markets or specialty stores; it adds a rich tartness and sweetness to the dressing.
• Honey walnuts are roasted to enhance their crunch and flavor; allow to cool completely before breaking to maintain texture.
• Segmented oranges or grapefruit add a burst of freshness and color, but are optional.
• This salad holds up well for leftovers because kale retains its texture after dressing, unlike more delicate greens.

Keywords: Pomegranate salad, Kale salad, Honey walnuts, Blue cheese salad, Healthy salad, Mediterranean salad, Winter salad