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

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★★★★★

4.9 from 50 reviews

A vibrant and nutritious Pomegranate Salad featuring marinated kale and baby spinach, crowned with honey-roasted walnuts, blue cheese, dried cranberries, and fresh pomegranate arils. Tossed in a tangy pomegranate molasses dressing, this salad offers a balance of sweet, tangy, and savory flavors, perfect for a refreshing, healthy meal or side dish.

Ingredients

Scale

Greens

  • 5 big kale stems (big and leafy; substitute baby rocket/arugula but skip marinating)
  • 8 cups (120g/4.5oz) baby spinach (or baby rocket/arugula)
  • 1 tsp extra virgin olive oil
  • Pinch of salt and pepper

Fruits & Nuts

  • 1 big juicy pomegranate (or 1 cup pomegranate arils)
  • 2 blood oranges (or normal oranges, yellow peach, nectarine, or grapefruit; optional for extra color and juiciness)
  • 1 1/2 cups walnuts or pecans
  • 1/2 cup dried cranberries (or raisins, craisins)

Dressing

  • 1/4 cup honey (runny; warm if super thick, or substitute with 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 black pepper

Cheese

  • 100g/3.5 oz blue cheese, crumbled

Instructions

  1. Marinate the Kale: Remove the leaves from the kale stems by grabbing the base of the stalk and running your fist upward to strip the leaves. Bundle the leaves on a chopping board and slice into 0.5 cm (1/5″) thick strips. Place sliced kale into a bowl, drizzle with 1 tsp olive oil, and sprinkle with a pinch of salt and pepper. Using your hands, scrunch the kale leaves for about 20 seconds to soften and coat them well. Let them marinate for 30 minutes until soft and more flavorful.
  2. Prepare Honey Walnuts: Place walnuts in a bowl, drizzle them with 1/4 cup runny honey, and sprinkle with 1/2 tsp cinnamon and 1/8 tsp salt. Mix well to coat evenly, then spread the walnuts out on a paper-lined baking tray.
  3. Bake Walnuts: Bake walnuts at 180°C (350°F) or 160°C fan-forced for 15 minutes, tossing once halfway through for even baking. Remove from oven, let cool, then break walnuts into smaller pieces with your fingers.
  4. Make Pomegranate Dressing: In a jar, combine pomegranate molasses, red wine vinegar, olive oil, honey (from the walnuts step), salt, pepper, and any pomegranate juice collected. Shake vigorously until all ingredients are blended well and no molasses settles at the bottom.
  5. Remove Pomegranate Seeds: Cut the pomegranate in half. Hold one half cut side down over a bowl, then firmly smack the back with a wooden spoon to dislodge seeds. Continue all around until all seeds are extracted, picking out any white pith. Collect any juice and add to the dressing.
  6. Slice Additional Fruit (Optional): For peaches or nectarines, halve and remove the stone, then slice into 4 mm (1/6″) slices. For grapefruit or oranges, carefully remove peel and pith and segment the fruit.
  7. Assemble the Salad: Lightly dress the kale and baby spinach in a large bowl with about 3 tablespoons of the pomegranate dressing; toss well to combine.
  8. Layer the Salad: Transfer half of the dressed greens to a large serving bowl. Sprinkle evenly with one-third of the honey walnuts, crumbled blue cheese, pomegranate seeds, orange or other fruit segments, and dried cranberries.
  9. Finish Presentation: Top with the remaining greens, then evenly scatter the remaining walnuts, blue cheese, pomegranate seeds, fruit segments, and dried cranberries. Drizzle the rest of the dressing over the top just before serving.
  10. Serve: This salad is best eaten freshly assembled but holds up well due to the hearty kale leaves, which remain crisp and not soggy even the next day.

Notes

  • The kale marinade step is skipped if using more delicate greens like baby rocket or arugula to avoid wilting.
  • You can use pomegranate arils bought pre-packaged to save time.
  • Crumbled blue cheese adds a creamy tang; other cheeses can be substituted based on preference.
  • Pomegranate molasses is key for the distinctive dressing flavor; use quality molasses for best results.
  • Honey walnuts provide a sweet crunch; maple syrup is a good vegan alternative.
  • If desired, substitute dried cranberries with raisins or craisins.
  • Additional fruit options like grapefruit, yellow peaches, nectarines, or oranges add color and freshness.

Keywords: pomegranate salad, kale salad, honey walnuts, blue cheese salad, pomegranate dressing, healthy salad, autumn salad

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