Pomegranate Salad
A refreshing and vibrant salad combining nutty walnuts, juicy pomegranate seeds, and nutritious greens like spinach and kale, all tied together with a sweet and tangy pomegranate dressing.
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.
Notes
Serve immediately after assembling for the freshest taste. For best texture, toss everything just before serving. Store leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate for freshness.