Kale Salad with Pomegranate and Toasted Almonds
This Kale Salad with Pomegranate and Toasted Almonds is a bright and crunchy dish that's full of fresh flavors. The hearty kale leaves give a great texture, while the juicy…
Tip: save now, read later.
This Kale Salad with Pomegranate and Toasted Almonds is a bright and crunchy dish that’s full of fresh flavors. The hearty kale leaves give a great texture, while the juicy pomegranate seeds add a pop of sweetness and color. Toasted almonds bring a nice nutty crunch to every bite.
I love making this salad when I want something healthy but still exciting on the plate. A little tip I’ve learned is to massage the kale with some olive oil and lemon juice before adding the toppings—it softens it up and makes it so much easier to enjoy. The contrast between the tart pomegranate and the crunchy almonds always gets compliments from my family.
It’s a perfect side dish for a simple lunch or dinner and even stands well on its own if I’m in the mood for something light. I often bring this salad to potlucks because it feels fresh and a bit different than the usual greens. Plus, it looks really pretty, which is always a bonus!
Key Ingredients & Substitutions
Kale: Curly kale works best for its texture and flavor, but you can use lacinato kale if you prefer a softer leaf. Just massage it a bit more to soften. I find removing the tough stems makes the salad much easier to eat.
Pomegranate Seeds: They add a beautiful pop of color and juicy sweetness. If pomegranate isn’t available, try using dried cranberries or fresh red grapes, though the flavor will be less bright.
Almonds: Toasted whole almonds give a great crunch, and sliced almonds add a nice texture contrast. If you’re nut-free, pumpkin seeds or sunflower seeds can be a tasty swap.
Olive Oil & Lemon Juice: These are key for massaging and dressing the kale. The lemon juice brightens the salad, and olive oil softens the leaves. You can swap lemon juice for apple cider vinegar for a different tang.
How Do You Soften Kale for a Tender Salad?
Raw kale can be tough, so massaging it is essential. It breaks down the leaf fibers for a softer bite and helps the flavors soak in.
- Place chopped kale in a large bowl.
- Add olive oil, lemon juice, and salt.
- Use your hands to squeeze and rub the leaves for 2-3 minutes until they darken and shrink a bit.
- Once softened, the kale is ready to mix with the other ingredients.
I always find this step transforms the salad, making it more enjoyable and less bitter.
Equipment You’ll Need
- Large mixing bowl – perfect for massaging and tossing the kale without spills.
- Sharp chef’s knife – helps you chop kale leaves finely and cut through pomegranate skin easily.
- Cutting board – a clean, sturdy surface for chopping ingredients safely.
- Small skillet – used to toast the almonds evenly and bring out their flavor.
- Measuring spoons – for adding precise amounts of olive oil, lemon juice, and honey.
Flavor Variations & Add-Ins
- Add crumbled feta or goat cheese for a creamy, tangy contrast that pairs well with the sweet pomegranate.
- Swap almonds for toasted walnuts or pecans for a different nutty crunch and richer flavor.
- Include diced avocado for extra creaminess and healthy fats, making the salad more filling.
- Mix in cooked quinoa or farro to turn this into a heartier meal with added texture and protein.
How to Make Kale Salad with Pomegranate and Toasted Almonds
Ingredients You’ll Need:
For the Salad:
- 1 large bunch of curly kale (about 6 cups), stems removed and leaves chopped
- 1 cup pomegranate seeds (arils)
- 1/2 cup whole almonds
- 1/4 cup sliced almonds
For the Dressing and Toasting:
- 2 tablespoons olive oil, plus extra for toasting almonds
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey or maple syrup (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
How Much Time Will You Need?
This salad comes together in about 15 minutes. Most of the time is spent washing and prepping the kale, massaging it for softness, toasting the almonds, and mixing everything. If you like, you can refrigerate the salad for a short time before serving to let flavors meld, but it’s delicious served fresh too!
Step-by-Step Instructions:
1. Prepare the Kale:
Start by washing the kale leaves well. Remove the tough stems, then chop or tear the leaves into bite-sized pieces. Place the kale in a large mixing bowl—the bigger, the better, so you can toss easily.
2. Massage the Kale:
Drizzle 2 tablespoons of olive oil and 1 tablespoon of lemon juice over the kale. Sprinkle with a pinch of salt. Using your hands, gently rub and squeeze the leaves for 2 to 3 minutes. This softens the kale and brings out a nicer flavor and texture.
3. Toast the Almonds:
Heat a small skillet over medium heat and add a little olive oil. Place the whole almonds in the pan and toast them, stirring often, for about 5 minutes until they become golden brown and fragrant. Remove the skillet from heat and let the almonds cool slightly.
4. Mix in Almonds and Pomegranate:
Add the toasted whole almonds, sliced almonds, and pomegranate seeds to the massaged kale. Toss gently to combine all the ingredients.
5. Dress the Salad:
In a small bowl, whisk together an extra teaspoon of olive oil, a small squeeze of lemon juice, and the honey or maple syrup if using. Drizzle this dressing over the salad and toss gently again until everything is evenly coated.
6. Season and Serve:
Give the salad a taste and add salt and freshly ground black pepper as you like. You can serve it right away or chill it for up to a few hours to let the flavors blend nicely. Enjoy your colorful, crunchy kale salad!
Can I Use Frozen Kale for This Salad?
It’s best to use fresh kale for this salad since frozen kale is usually softer and wetter. If you only have frozen kale, thaw it fully, drain excess water, and use less dressing to avoid sogginess.
How Long Can I Store This Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The salad is freshest when eaten the same day since the kale can get limp and the pomegranate seeds may release juice over time.
Can I Substitute the Almonds?
Absolutely! Walnuts, pecans, or even pumpkin seeds work well as crunchy alternatives. Make sure to toast them lightly to bring out their flavor just like with the almonds.
Is It Necessary to Massage the Kale?
Massaging softens the kale and reduces bitterness, making it more tender and flavorful. If you skip this step, expect a tougher texture and a more intense, slightly bitter taste.
