Pomegranate Kale Salad

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Servings: 6 to 8


  • 1 bunch of kale, stemmed and leaves julienned
  • 1/2 cup pomegranate seeds
  • 1 cup toasted walnuts, chopped
  • Garnish with Parmesan cheese


  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste


  1. Place washed and stemmed kale in a large bowl.
  2. In a small bowl, whisk together the olive oil, vinegar, mustard, honey, salt, and pepper.
  3. Pour dressing over kale and toss to coat. Sprinkle the pomegranate seeds, walnuts, and cheese over the salad.

Recipe adapted from Williams-Sonoma.com

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