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Pomegranate Salad with Marinated Kale, Blue Cheese, Honey Walnuts & Pomegranate Dressing Recipe

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4.6 from 104 reviews

A festive and vibrant pomegranate salad featuring marinated kale, fresh spinach, crunchy honey cinnamon walnuts, tangy blue cheese, dried cranberries, and a luscious pomegranate molasses dressing. This salad balances textures and flavors beautifully, with tenderized kale making it accessible even for kale skeptics. Perfect as a healthy lunch or a side dish for gatherings.

Ingredients

Marinated Kale

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

Salad

  • 1 large 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 or regular oranges, or 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 black pepper

Instructions

  1. Prepare Marinated Kale: Remove the kale leaves by grabbing the base of the stalk and pulling the leaves off. Bundle the leaves and slice them into 0.5 cm (1/5 inch) thick strips. Place the sliced kale into a bowl, drizzle with 1 tsp olive oil, and sprinkle with salt and pepper. Use your hands to scrunch and massage the kale for about 20 seconds to soften it and coat evenly. Let it marinate for at least 30 minutes to tenderize and mellow the flavor.
  2. Make Honey Cinnamon Walnuts: In a bowl, toss 1 1/2 cups walnuts with 1/4 cup honey, 1/2 tsp cinnamon, and 1/8 tsp salt until evenly coated. Spread them on a paper-lined baking tray and bake at 180°C (350°F) or 160°C (320°F) fan-forced for 15 minutes, stirring halfway through. Allow to cool, then break into smaller pieces with your fingers.
  3. Prepare Pomegranate Dressing: Combine 2 tbsp pomegranate molasses, 1 1/2 tbsp red wine vinegar, 4 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/2 tsp pepper in a jar. Shake well vigorously to fully blend the dressing and dissolve the molasses at the bottom of the jar.
  4. Remove Pomegranate Seeds: Cut the pomegranate in half. Hold it cut side down over a bowl and firmly smack the back with a wooden spoon to release the seeds. Continue until all seeds are extracted. Remove any white pith and add any juice collected in the bowl into the dressing.
  5. Slice Optional Fruit: If using peaches or nectarines, halve, remove the stone, and slice into 4 mm (1/6 inch) thick slices. For citrus like grapefruit or oranges, peel and segment the fruit for added juicy bursts and color.
  6. Assemble Salad: In a large bowl, combine the marinated kale and baby spinach. Drizzle with about 3 tablespoons of the pomegranate dressing and toss well to coat. In a large serving bowl, layer half of the kale-spinach mix, then evenly sprinkle one-third of the walnuts, crumbled blue cheese, pomegranate seeds, fruit segments (if used), and dried cranberries. Repeat the layering with the remaining greens and toppings. Just before serving, drizzle the remaining dressing on top.
  7. Serve: Serve the salad freshly assembled for the best flavor and texture. It keeps well for up to two days in the refrigerator thanks to the hardy kale, making leftovers still enjoyable.

Notes

  • Marinated raw kale softens the chewy texture and reduces the strong kale flavor, making it more palatable and tastier. The massage with oil and salt also helps it last up to 3 days refrigerated.
  • Fresh pomegranate seeds are preferred for juiciness and flavor, but pre-seeded cups work as a time-saver. Avoid frozen seeds as they lose color and texture.
  • Blue cheese adds creamy, tangy flavor; alternatives include creamy goat cheese or Danish feta. Avoid dry pre-crumbled cheeses.
  • Pomegranate molasses has a sweet-tart flavor similar to balsamic glaze and is essential for the dressing. It’s widely available in vinegar sections of grocery stores.
  • This salad keeps well dressed for 1-2 days in the fridge because kale remains crunchy and does not wilt quickly. For best freshness, prepare components ahead but assemble just before serving.
  • Nutrition estimates are based on 8 servings.

Find it online: https://recipepact.com/pomegranate-salad-with-marinated-kale-blue-cheese-honey-walnuts-and-pomegranate-dressing-recipe/