KALE POMEGRANATE SALAD

5 from 2 votes

This vibrant kale pomegranate salad celebrates some of our favorite winter flavors! This salad is easy to make and is bursting with incredible flavor.

Prep Time20

Cook Time40

Total Time1

Course: Salads

Cuisine: American

Keyword: kale pomegranate salad, kale winter salad, winter kale salad

Servings: servings

Ingredients

For The Salad

4-5 cups chopped Tuscan kale stems removed
1/2 cup pomegranate arils
1/2 cup chopped roasted beets
1/2 cup cooked lentils
1/2 cup roasted diced sweet potatoes
1/4 teaspoon salt
1/8 teaspoon pepper
1.5 ounces crumbled goat cheese
2 tablespoons pumpkin seeds, walnuts, or candied pecans
1 avocado, sliced optional

For The Dressing

1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon maple syrup or sugar-free maple syrup
1/2 teaspoon stone-ground mustard or Dijon mustard
1/8 teaspoon salt
1 pinch of pepper to taste

Instructions

Wash and dry the kale. After that, remove the stems from the kale and chop the leaves into bite-sized pieces.
Remove the seeds from the pomegranate, (or use pre-packaged pomegranate seeds). Also, chop the roasted beets into bite-sized pieces.
Cook the lentils in boiling water according to the package instructions. Then, drain and set aside.
Wash, dry, and peel the sweet potato. Then, dice it into small, even pieces. Place the diced sweet potato directly on a parchment-lined baking sheet. Drizzle with 2 teaspoons of olive oil (or spray lightly with olive oil), then season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss the pieces directly on the baking sheet to coat evenly and spread them out in a single layer. Bake at 400°F for 35-40 minutes or until tender and lightly browned. Once done, let them slightly cool before adding them to the salad.
In a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, mustard, salt, and pepper to make the dressing.
Assemble the salad by adding the chopped kale to a large bowl. Top with pomegranate seeds, roasted sweet potatoes, chopped roasted beets, cooked lentils, crumbled goat cheese, pumpkin seeds, and optional sliced avocado.
Toss the ingredients together, then pour the dressing over the salad. Toss again to coat evenly and enjoy!

Video

Notes

Pre-Chopped Kale: To save time, you can buy pre-chopped kale, but check for and remove any leftover stems. Alternatively, if you’re using whole kale, remove the stems by cutting them out yourself.
Lettuce Variations: Swap the kale with arugula, spinach, or baby greens.
Pomegranate Substitution: Substitute pomegranate seeds with 3-4 tablespoons of roughly chopped dried cranberries.
Make It Vegan: To make this salad vegan omit the crumbled goat cheese.

WW Points™: 2 points per serving

To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition