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A bright green kale salad topped with red pomegranate arils, white feta, and toasted walnuts in a wooden bowl.
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Kale Pomegranate Salad

Prep Time20 minutes
Total Time20 minutes
Servings: 4 servings
Calories: 245kcal

Ingredients

  • 1 bunch curly kale, stems removed and finely chopped
  • 1/2 cup pomegranate arils
  • 1/3 cup walnuts , toasted and chopped
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons extra virgin olive oil
  • 1.5 tablespoons fresh lemon juice
  • 1 teaspoon hone y
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Wash the kale leaves and pat them thoroughly dry. Remove the tough center stems and chop the leaves into small, bite-sized pieces.
  • Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and add a pinch of salt.
  • Massage the kale leaves with your hands for 3 to 5 minutes until the leaves become dark green, tender, and significantly reduced in volume.
  • In a separate small bowl, whisk together the remaining olive oil, lemon juice, honey, salt, and pepper until emulsified.
  • Add the pomegranate arils, toasted walnuts, and crumbled feta cheese to the massaged kale.
  • Pour the dressing over the salad components and toss thoroughly to ensure even coating.
  • Serve immediately or allow to sit for 15 minutes to allow flavors to meld.