This Pomegranate Salad with Spinach, Kale, Honey Walnuts & Pomegranate Dressing Recipe is my absolute favorite when I want to brighten up any meal with freshness, vibrant color, and a delightful harmony of textures. It’s a spectacular combination of tender baby spinach and hearty kale, tart and juicy pomegranate seeds, crunchy honey-coated walnuts, all brought together with a luscious pomegranate dressing that tastes like pure magic. Whether you serve it as a side or a light main, this salad is an explosion of flavor and nutrition that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Pomegranate Salad with Spinach, Kale, Honey Walnuts & Pomegranate Dressing Recipe lies in its simplicity. Each ingredient plays a vital role: from the leafy greens providing earthy freshness to the nuts adding that addictive crunch, and the pomegranate for a jewel-like burst of juice.
- Kale stems: Big, leafy kale brings a robust texture and superfood nutrition; baby rocket/arugula can be a substitute but remember to skip marinating if you swap.
- Extra virgin olive oil: Adds smoothness and helps wilt the kale just right with a pinch of salt and pepper.
- Pomegranate: Big, juicy pomegranate seeds that add sweet-tart pops of flavor; you can use 1 cup of arils if more convenient.
- Baby spinach: Tender leaves add a mild, fresh base that balances the kale’s heartiness perfectly.
- Blue cheese: Crumbled yourself for creaminess and a subtle tang that enhances the salad’s complexity.
- Dried cranberries: Alternatively raisins or craisins, these give lovely bursts of chewiness and a natural sweetness.
- Blood oranges: Or any seasonal citrus like normal oranges, peaches, nectarines, or grapefruit—optional but excellent for added color and juicy interest.
- Walnuts or pecans: Toasted and coated with honey for that irresistible sweetness and crunch.
- Honey: Use runny honey to easily coat walnuts; maple syrup works just as well.
- Cinnamon: A pinch adds warmth and depth to the honey walnuts.
- Salt and pepper: To season both the salad and dressing perfectly.
- Pomegranate molasses: This concentrated syrup injects rich, tangy pomegranate flavor straight into the dressing.
- Red wine vinegar: Or substitute with white wine or cider vinegar to add just the right tang to balance sweetness.
How to Make Pomegranate Salad with Spinach, Kale, Honey Walnuts & Pomegranate Dressing Recipe
Step 1: Prepare and Wilt the Kale
Start by stripping the kale leaves off the thick stems and giving them a rough chop. Heat the extra virgin olive oil in a pan, add a pinch of salt and pepper, and gently sauté the kale just until it wilts but stays vibrant and crisp. This softens the robust green while keeping that lovely texture you want in your salad.
Step 2: Toast and Honey-Coat the Walnuts
While the kale is cooking, toast your walnuts or pecans in a dry pan until their aroma fills your kitchen—this step’s crucial for max flavor. In a separate small pot, warm honey with cinnamon and a pinch of salt to make it runny and aromatic. Toss the toasted nuts in the honey mixture until glossy and sticky, then lay them on parchment to cool and harden slightly for that perfect crunch.
Step 3: Assemble the Greens
In a large salad bowl, add the baby spinach and your softened kale. Toss gently to combine the delicate spinach with the earthy kale base. Having this combination allows each bite to be light yet satisfyingly hearty.
Step 4: Add Fruits and Cheese
Next, sprinkle in the pomegranate arils, dried cranberries, and crumbled blue cheese. These bring vibrant pops of color, tart-sweet juiciness, chewy bursts, and creamy tanginess for a truly layered experience. If you’re feeling fancy and using blood oranges or other citrus, segment and add them now for extra freshness and visual wow-factor.
Step 5: Make the Pomegranate Dressing
Whisk together pomegranate molasses, red wine vinegar, extra virgin olive oil, salt, and pepper until emulsified into a silky, tangy dressing. This dressing is the heart of the salad—the flavor anchor that ties every ingredient into one cohesive and irresistible dish.
Step 6: Dress and Toss the Salad
Pour the dressing over the salad ingredients and toss gently but thoroughly to ensure that every leaf and nibble is kissed with that gorgeous pomegranate tang. Finally, top with your honey walnuts to add that satisfying crunch that makes this salad absolutely unforgettable.
How to Serve Pomegranate Salad with Spinach, Kale, Honey Walnuts & Pomegranate Dressing Recipe
Garnishes
For a little extra pizzazz, sprinkle some freshly cracked black pepper and extra blue cheese crumbles on top before serving. If you want a bit of fresh herb brightness, a few torn mint or basil leaves really complement the fruity notes beautifully.
Side Dishes
This salad pairs wonderfully with grilled chicken, seared fish, or even a rich roasted lamb. It also shines next to a charcuterie board, balancing heavier flavors with its crisp, sweet-tart personality.
Creative Ways to Present
Serve the salad in a clear glass bowl to show off those jewel-like pomegranate seeds or in individual wooden bowls for a rustic feel. For dinner parties, consider plating it with edible flowers scattered on top for an impressive and colorful presentation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the salad and dressing separate if possible to keep the greens fresh and crisp. Store in airtight containers in the refrigerator, and add the walnuts just before serving to maintain their crunch.
Freezing
This salad is best enjoyed fresh and does not freeze well because the texture of fresh greens and fruit suffer after thawing. For make-ahead convenience, freeze any leftover pomegranate molasses dressing separately; just whisk it before use.
Reheating
Since this is a fresh salad, reheating is not recommended. However, you can warm the honey walnuts gently in a dry pan if they’ve lost their crunch, then toss back into the salad just before serving.
FAQs
Can I substitute kale with another green?
Absolutely! Baby rocket or arugula can be used as a milder alternative, though for this recipe, kale’s texture and flavor are key. If you choose arugula, skip wilting and add it fresh at the end to avoid bitterness.
What if I don’t have pomegranate molasses?
You can substitute with a mixture of pomegranate juice reduced to a syrup or a blend of balsamic vinegar and a bit of honey to mimic the tangy sweetness, but pomegranate molasses really provides a unique depth you’ll miss.
How do I toast nuts without burning them?
Use a dry pan over medium-low heat and stir frequently. Watch closely as nuts can go from perfectly toasted to burnt in seconds. When fragrant and slightly darker, they’re ready to come off the heat.
Can this salad be made vegan?
Yes! Simply omit the blue cheese or swap it with a tangy vegan cheese alternative. Use maple syrup instead of honey to keep the walnuts sweet and crunchy.
Is this salad suitable for meal prep?
Definitely, but for best results, store components separately: keep greens and dressing apart, nuts in their own container, and add everything together just before eating to maintain freshness and texture.
Final Thoughts
This Pomegranate Salad with Spinach, Kale, Honey Walnuts & Pomegranate Dressing Recipe is a vibrant celebration of flavors and textures that I promise will make your meals sparkle. It’s a dish that feels special yet comes together quickly, perfect for sharing with loved ones any day of the week. Give it a try, and I have no doubt it’ll become one of your go-to favorites, just like it is for me!
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Pomegranate Salad with Spinach, Kale, Honey Walnuts & Pomegranate Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 – 10 servings as a side dish
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A vibrant and refreshing Pomegranate Salad featuring kale, baby spinach, honey-glazed walnuts, dried cranberries, and tangy pomegranate dressing. This nutrient-rich salad combines sweet, tart, and savory flavors with crunchy textures for a perfect side dish or light meal.
Ingredients
Greens
- 5 large kale stems, big and leafy (or substitute baby rocket/arugula, omit marinating if using substitute)
- 8 cups (120g/4.5oz) baby spinach or baby rocket/arugula
Fruit & Cheese
- 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)
- 100g (3.5 oz) blue cheese, crumbled
- 1/2 cup dried cranberries (or raisins or craisins)
Honey Walnuts
- 1 1/2 cup walnuts or pecans
- 1/4 cup honey (runny; warm if thick) or maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp salt
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
Additional
- 1 tsp extra virgin olive oil (for massaging kale)
- Pinch of salt and pepper (for massaging kale)
Instructions
- Prepare the Kale: Remove the leaves from the kale stems and tear them into bite-sized pieces. Place the kale in a large bowl, add 1 tsp of extra virgin olive oil, a pinch of salt and pepper, and massage the leaves vigorously for about 2-3 minutes until they soften and become tender.
- Toast and Glaze the Walnuts: Preheat a pan over medium heat. Add the walnuts or pecans and toast them for about 5 minutes, stirring occasionally to prevent burning. In a small bowl, mix honey (or maple syrup), cinnamon, and salt. Remove the nuts from the pan, quickly toss them in the honey mixture, and spread them on parchment paper to cool and harden.
- Prepare the Pomegranate: Cut the pomegranate to extract the arils (seeds). Set aside 1 cup of arils for the salad.
- Segment the Oranges: If using blood oranges or other optional fruit, peel and segment them, removing all pith and membranes to add juicy bursts of flavor and color to the salad.
- Make the Dressing: In a small bowl or jar, whisk together the pomegranate molasses, red wine vinegar, extra virgin olive oil, salt, and pepper until emulsified.
- Assemble the Salad: In the large bowl with the massaged kale, add baby spinach, crumbled blue cheese, dried cranberries, pomegranate arils, orange segments, and honey-glazed walnuts. Pour the dressing over the salad and gently toss to combine all ingredients evenly. Serve immediately to enjoy the fresh textures and flavors.
Notes
- If substituting baby rocket/arugula for kale, skip the massaging step as these greens are tender.
- You can use 1 cup of pre-prepared pomegranate arils to save time.
- Freshly crumbled blue cheese gives the best flavor but pre-crumbled cheese works as well.
- Pomegranate molasses can be found in specialty stores or online; it adds a unique tart sweetness to the dressing.
- For a vegan version, substitute blue cheese with a plant-based cheese alternative and use maple syrup instead of honey.
- Store any leftover dressing separately in the fridge for up to 3 days.
