Vibrant Pomegranate Salad with Spinach
Pomegranate Salad – with Spinach, Kale, Honey Walnuts & Pomegranate Dressing
Pomegranate Salad is a refreshing and vibrant dish that combines the nutty crunch of walnuts with the juicy burst of pomegranate seeds. With a base of healthy greens like spinach and kale, this salad not only looks beautiful but is also packed with nutrients. The sweet and tangy pomegranate dressing pulls the whole dish together, making it perfect for any meal.
Why Make This Recipe
This Pomegranate Salad is a great choice for several reasons. First, it’s loaded with vitamins and minerals from the kale and spinach, which are excellent for your health. Second, the sweetness of honey walnuts and the tartness of pomegranate dressing adds delightful flavors that excite your taste buds. Lastly, it’s easy to make and can be served for any occasion, whether it’s a family dinner, a potluck, or a simple lunch.
How to Make Pomegranate Salad
Making Pomegranate Salad is simple and involves a few key steps:
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 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)
- 2 blood oranges (or regular oranges, yellow peach, nectarine, or grapefruit—optional)
- 1 1/2 cup walnuts or pecans
- 1/4 cup honey (runny, 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
Directions:
-
Marinated Kale:
- Remove the kale leaves from the stalks by grabbing the base and running your fist up the stalk.
- Slice the kale leaves into 0.5 cm thick pieces.
- Place them in a bowl, drizzle with olive oil, sprinkle with salt and pepper, and use your hands to scrunch the leaves for about 20 seconds. Let it marinate for 30 minutes.
-
Honey Walnuts:
- Toss the walnuts in a bowl with honey, cinnamon, and salt. Spread them on a paper-lined baking tray.
- Bake at 180°C (350°F) for 15 minutes, tossing halfway. Let them cool and break into smaller pieces.
-
Pomegranate Dressing:
- In a jar, combine pomegranate molasses, red wine vinegar, extra virgin olive oil, salt, and pepper. Shake well.
-
Remove Pomegranate Seeds:
- Cut the pomegranate in half and turn it cut-side down over a bowl. Use a wooden spoon to smack the back, and the seeds will fall out.
-
Slice Fruit (if using):
- Slice any additional fruits into small pieces.
-
Assemble:
- In a large bowl, mix the marinated kale and spinach. Drizzle with dressing and toss well. Layer half the mixture with walnuts, blue cheese, pomegranates, and cranberries. Top with the remaining mixture and drizzle with more dressing before serving.
How to Serve Pomegranate Salad
Pomegranate Salad is best served immediately after assembling for the freshest taste. You can serve it as a starter or as a side dish with your main meal.
How to Store Pomegranate Salad
If you have leftovers, store the salad in an airtight container in the refrigerator for up to two days. The kale holds up well against the dressing, but it’s best to keep the dressing separate if you want it fresh for longer.
Tips to Make Pomegranate Salad
- Use fresh, ripe pomegranates for the best flavor.
- If you don’t have pomegranate molasses, a simple homemade mix of pomegranate juice, sugar, and lemon juice can work.
- For extra crunch, add some seeds or nuts of your choice.
Variation
Feel free to customize this salad by adding other vegetables like cucumbers or additional fruits like apples or pears for a different texture and flavor.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the ingredients and store them separately. Toss everything just before serving for the best texture.
2. Is there a vegan option for this salad?
Absolutely! You can skip the blue cheese and use maple syrup instead of honey to make it vegan-friendly.
3. Can I substitute the kale?
Yes, you can use other leafy greens like arugula or even mixed salad greens if you prefer.
Enjoy this delightful Pomegranate Salad as a healthy and tasty addition to your meals!
Pomegranate Salad
Ingredients
For the Marinated Kale
- 5 stems kale stems (big and leafy) Substitute with baby rocket/arugula but skip marinating.
- 1 tsp extra virgin olive oil
- 1 pinch salt
- 1 pinch pepper
For the Salad
- 1 big juicy pomegranate Or 1 cup pomegranate arils.
- 8 cups baby spinach Or baby rocket/arugula.
- 100 g blue cheese Crumbled.
- 1/2 cup dried cranberries Or raisins.
- 2 blood oranges blood oranges Or regular oranges, yellow peach, nectarine, or grapefruit—optional.
For the Honey Walnuts
- 1 1/2 cups walnuts Or pecans.
- 1/4 cup honey Runny, or maple syrup.
- 1/2 tsp cinnamon
- 1/8 tsp salt
For the 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 pepper
Instructions
Marinated Kale
- Remove the kale leaves from the stalks by grabbing the base and running your fist up the stalk.
- Slice the kale leaves into 0.5 cm thick pieces.
- Place them in a bowl, drizzle with olive oil, sprinkle with salt and pepper, and use your hands to scrunch the leaves for about 20 seconds.
- Let it marinate for 30 minutes.
Honey Walnuts
- Toss the walnuts in a bowl with honey, cinnamon, and salt.
- Spread them on a paper-lined baking tray.
- Bake at 180°C (350°F) for 15 minutes, tossing halfway. Let them cool and break into smaller pieces.
Pomegranate Dressing
- In a jar, combine pomegranate molasses, red wine vinegar, extra virgin olive oil, salt, and pepper.
- Shake well.
Remove Pomegranate Seeds
- Cut the pomegranate in half and turn it cut-side down over a bowl.
- Use a wooden spoon to smack the back, and the seeds will fall out.
Slice Fruit (if using)
- Slice any additional fruits into small pieces.
Assemble
- In a large bowl, mix the marinated kale and spinach.
- Drizzle with dressing and toss well.
- Layer half the mixture with walnuts, blue cheese, pomegranates, and cranberries.
- Top with the remaining mixture and drizzle with more dressing before serving.
