Kale, Apple, Pecan and Pomegranate Salad with Pomegranate Balsamic Dressing
A fresh kale salad with juicy pomegranate, crisp apple, toasted pecans and creamy goat cheese, tossed in a tangy pomegranate balsamic dressing. Sturdy enough for the holiday table and easy enough for a weeknight.
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Some salads show up for the photo and wilt before anyone sits down. This one sticks around. My kale apple pecan pomegranate salad starts with massaged kale, then piles on juicy pomegranate arils, crisp apple slices, toasted pecans and creamy goat cheese, all tossed in a tangy homemade pomegranate balsamic dressing. It’s bright, crunchy, a little sweet, and sturdy enough to sit on a holiday table for hours without going limp. Keep reading and I’ll show you the one small step that turns tough kale into something you’ll want seconds of.
This kale pomegranate salad with goat cheese is my go-to fall salad from the first crisp apples in September right through to Christmas dinner. It takes about 25 minutes from start to finish, most of that is chopping, and the only cooking is a quick toast of the pecans in a dry skillet. Serve it next to roast chicken on a weeknight, bring it to Friendsgiving, or make it the pretty green side on your holiday buffet.
Why I love this kale salad with apples and pecans
I love this salad for so many reasons. It’s one of the few green salads I can make ahead for a party and not worry about, since kale doesn’t wilt the way lettuce does. I love the colour too: deep green kale, ruby pomegranate, white goat cheese. It looks like the holidays in a bowl. Every bite has something going on, from the crunch of the pecans to the juicy burst of pomegranate to the creamy tang of the cheese. And that pomegranate balsamic dressing? I make a double batch and keep the extra in the fridge for the week. This is the kind of fall kale salad that converts kale skeptics, and I’ve watched it happen at my own table more than once.
What makes this kale pomegranate salad healthy?
Kale is the star here, and it brings a lot to the bowl: fibre, vitamin K, vitamin C and vitamin A, all in a leaf that holds its crunch. Pomegranate arils add juicy pops of sweetness plus fibre and antioxidants. Apples bring more fibre and natural sweetness, so the dressing only needs a single tablespoon of honey. Pecans add heart-healthy fats and a satisfying crunch that helps keep you full, and a little goat cheese adds protein and creaminess without weighing things down. The dressing is made with olive oil, balsamic vinegar and real pomegranate juice, so you know exactly what’s going on your greens. It’s a healthy kale salad recipe that tastes like a treat.
RELATED: Love a salad that holds up at a party? My Tuscan Bean Salad is another sturdy, make-ahead favourite with creamy white beans and a dressing that only gets better as it sits.
Ingredients you’ll need for this kale apple pecan pomegranate salad
For the salad
- Kale – curly or lacinato both work. Strip out the stems and chop the leaves into bite-size pieces.
- Pomegranate arils – buy them ready to go or seed a fresh pomegranate for the juiciest pops of colour.
- Apple – pick a crisp, sweet-tart variety like Honeycrisp, Gala or Ambrosia and slice it thin.
- Pecans – toasting them takes 5 minutes and makes a huge difference in flavour.
- Goat cheese – creamy and tangy; crumble it just before adding so it stays in nice chunks.
- Red onion – just a little, sliced thin, for a sharp bite that balances the sweet fruit.
For the pomegranate balsamic dressing
- Pomegranate juice – the base of the dressing; use 100% juice for the best flavour.
- Balsamic vinegar – adds depth and tang.
- Honey – a touch of sweetness to round out the acidity.
- Dijon mustard – helps the dressing come together and stay mixed.
- Olive oil – use a good-quality extra virgin olive oil.
- Salt and black pepper – to season.
How to make this kale pomegranate salad
- Toast the pecans. Add the chopped pecans to a dry skillet over medium-low heat. Cook for 3 to 5 minutes, stirring often, until they smell toasty. Set aside to cool.
- Mix the dressing base. In a small bowl or jar, whisk together the pomegranate juice, balsamic vinegar, honey, Dijon mustard, salt and black pepper.
- Add the olive oil. Slowly drizzle in the olive oil as you whisk, until the dressing looks smooth and combined.
- Massage the kale. Place the chopped kale in a large bowl and pour about half the dressing over top. Use your hands to massage the kale for 1 to 2 minutes, until it turns darker green and feels softer.
- Add the toppings. Scatter the pomegranate arils, apple slices, toasted pecans, goat cheese and red onion over the kale.
- Dress and toss. Drizzle with the remaining dressing and toss gently to combine.
- Serve. Enjoy right away, or refrigerate for up to 4 hours before serving.
Make this Kale Apple Pecan and Pomegranate Salad, then check out my Beetroot and Goat Cheese Salad, my Tomato and Green Bean Salad or more of my salad recipes for Christmas.
Tips and frequently asked questions about this Kale Apple Pecan and Pomegranate Salad
Read on for tips and substitution ideas on how to make this recipe, such as how to customize this salad, and how to store this salad.
Why do you massage kale for salad?
Massaging kale with a bit of dressing breaks down its tough fibres, so the leaves turn softer, darker and less bitter. One to two minutes is all it takes, and it makes a massaged kale salad much more pleasant to eat.
Can I make this kale salad ahead of time?
Yes! This is a great make ahead kale salad. You can assemble it up to 4 hours before serving and keep it in the fridge. For longer prep, massage the kale and store it separately from the toppings and remaining dressing for up to a day, then toss everything together before serving.
How do I keep the apple slices from turning brown?
Slice the apple just before assembling, or toss the slices with a squeeze of lemon juice if you’re prepping ahead.
What can I use instead of goat cheese?
Crumbled feta is a great swap. For a dairy-free version, skip the cheese or add sliced avocado for creaminess.
Can I use a different nut?
Walnuts or almonds work well in place of pecans. For a nut-free salad, try toasted pumpkin seeds or sunflower seeds.
Can I use bottled pomegranate juice for the dressing?
Absolutely. Look for 100% pomegranate juice with no added sugar for the best balance with the balsamic vinegar.
How do I make this a main dish?
Top it with grilled chicken, roasted salmon or a scoop of cooked quinoa to turn it into a filling lunch or dinner.
How do I store leftovers?
Store leftover salad in an airtight container in the fridge for up to 2 days. Kale holds up better than lettuce, though the apple will soften and the pecans lose some crunch. Store extra dressing in a jar in the fridge for up to 5 days and shake well before using.
Don’t lose this recipe!
This holiday kale salad is proof that a green salad can be the most talked-about dish on the table. It’s colourful, crunchy and easy to make ahead, so it’s a keeper for Thanksgiving, Christmas and every cozy fall dinner in between. Save this recipe to your favourite salads Pinterest board so it’s ready when the holidays roll around, and tag me @salads4lunch when you make it!
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Kale Apple Pecan and Pomegranate Salad with Pomegranate Balsamic Dressing
Equipment You’ll Need
Ingredients
- 6 cups kale (chopped, stems removed)
- 1 cup pomegranate arils
- 1 medium crisp apple (thinly sliced)
- 3/4 cup pecans (roughly chopped)
- 4 ounces goat cheese (crumbled)
- 1/4 cup red onion (thinly sliced)
For the Pomegranate Balsamic Dressing
- 1/4 cup pomegranate juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Toast the pecans in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.3/4 cup pecans
- Whisk together the pomegranate juice, balsamic vinegar, honey, Dijon mustard, salt, and black pepper.1/4 cup pomegranate juice, 2 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Slowly drizzle in the olive oil while whisking until the dressing is well combined.1/3 cup olive oil
- Place the chopped kale in a large bowl and pour about half of the dressing over it. Massage the kale with your hands for 1-2 minutes until it becomes darker and more tender.6 cups kale
- Add the pomegranate arils, sliced apple, toasted pecans, goat cheese, and red onion.1 cup pomegranate arils, 1 medium crisp apple, 4 ounces goat cheese, 1/4 cup red onion
- Drizzle with the remaining dressing and gently toss to combine.
- Serve immediately or refrigerate for up to 4 hours before serving.
Notes
- Make ahead: assemble up to 4 hours before serving and refrigerate. Slice the apple just before assembling, or toss with a little lemon juice to prevent browning. Swap feta for goat cheese, or walnuts for pecans.
- Leftover dressing keeps in the fridge for up to 5 days.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other recipes to try
- Tuscan Bean Salad – a hearty, make-ahead bean salad that’s perfect for sharing.
- La Scala Chopped Salad – the famous Beverly Hills chopped salad with salami, mozzarella and chickpeas.
- Asian Coleslaw – a crunchy slaw that holds up beautifully at a potluck.
- Mexican Tuna Salad – a protein-packed lunch with bold, zesty flavour.
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