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

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4.5 from 99 reviews

A vibrant and festive pomegranate salad featuring marinated kale and baby spinach, topped with crunchy honey cinnamon walnuts, creamy blue cheese, and juicy pomegranate arils. The salad is dressed with a tangy pomegranate molasses dressing that perfectly balances the flavors. Ideal as a refreshing side dish or a filling lunch, it keeps well when dressed and offers a delightful combination of textures and tastes.

Ingredients

Marinated Kale

  • 5 kale stems (big and leafy, substitute baby rocket/arugula but skip marinating)
  • 1 tsp extra virgin olive oil
  • Pinch of salt and pepper

Salad

  • 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, normal oranges, yellow peach, nectarine or grapefruit (optional, for extra color and juiciness)

Honey Cinnamon Walnuts

  • 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

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

  1. Marinate Kale: Remove the kale leaves from their stems by grabbing the base of each stalk and running your fist upward. Slice the leaves into 0.5 cm thick strips. Place kale in a bowl, drizzle with olive oil, sprinkle with salt and pepper, and use your hands to scrunch and massage the leaves for 20 seconds until softened. Let it marinate for 30 minutes to tenderize and temper the flavor.
  2. Prepare Honey Walnuts: In a bowl, toss walnuts with honey, cinnamon, and salt until well coated. Spread walnuts evenly on a paper-lined baking tray. Bake at 180°C/350°F (160°C fan) for 15 minutes, turning once halfway through baking. Allow to cool, then break walnuts into smaller pieces with fingers.
  3. Make Pomegranate Dressing: Combine pomegranate molasses, red wine vinegar, extra virgin olive oil, salt, and pepper in a jar. Shake vigorously until the molasses is fully incorporated and the dressing is smooth.
  4. Remove Pomegranate Seeds: Cut pomegranate in half. Hold cut side down over a bowl and firmly smack the back with a wooden spoon to release the seeds through your fingers into the bowl. Continue until all seeds are removed. Pick out any white pith and add any juice collected into the dressing.
  5. Slice Optional Fruits: For peaches or nectarines, halve and pit, then slice into 4mm thick slices. For citrus fruits like grapefruit and oranges, peel and segment carefully to remove pith and membranes.
  6. Assemble Salad: In a large bowl, toss marinated kale and baby spinach lightly with about 3 tablespoons of dressing. Transfer half the greens to a serving bowl. Sprinkle evenly with one-third of the honey walnuts, blue cheese, pomegranate seeds, sliced fruit segments, and dried cranberries. Layer the remaining greens on top and repeat topping with the remaining walnuts, blue cheese, pomegranate, fruit, and cranberries. Drizzle the remaining dressing over just before serving.
  7. Serve: This salad is best enjoyed freshly assembled but holds up well for up to 2 days refrigerated because of the hardy kale. For make-ahead, prepare components separately and assemble just before serving. Marinated kale keeps refrigerated for up to 3 days.

Notes

  • Marinated Kale: Massaging kale with olive oil, salt, and pepper tenderizes the leaves and mellows the bitter flavor, improving the texture for easier eating. This process can be done up to 3 days ahead.
  • Pomegranate: Freshly removed seeds are juicier and more flavorful than store-bought cups or frozen seeds. Smacking pomegranate halves to release seeds is satisfying and effective. Avoid frozen seeds as they lose color and texture.
  • Blue Cheese: Provides creamy, tangy bites that enhance the salad’s flavor. Alternatives include creamy goat’s cheese, Danish feta, or firm Greek feta. Avoid pre-crumbled or dry packet feta for best texture.
  • Pomegranate Molasses: A thick, syrupy reduction of pomegranate juice with sweet-tart flavor used in the dressing. Readily available in vinegar sections of grocery stores, it can be substituted by balsamic glaze in a pinch but best with authentic pomegranate molasses.
  • Storage: Dressed salad holds well due to kale’s sturdiness but is best eaten within two days. Prepare components separately for longer storage and assemble before serving.

Find it online: https://recipeloom.com/pomegranate-salad-with-spinach-kale-honey-walnuts-and-pomegranate-dressing-recipe/