I have to confess: this Pomegranate Salad with Spinach, Kale, Honey Walnuts, and Pomegranate Dressing Recipe holds a special place in my heart. I first brought it to a holiday potluck a few years ago, and it quickly became the talk of the table — that vibrant burst of ruby pomegranate seeds, the tender kale marinated to perfection, and those crunchy, sweet honey walnuts just stole the show. It’s the kind of salad that impresses guests without keeping you stuck in the kitchen all day, which I always appreciate.
What makes this salad truly stand out is its harmonious blend of flavors and textures. The fresh, crisp baby spinach and tender marinated kale create a lush base, while the creamy blue cheese adds that tangy richness you didn’t know you needed. The honey walnuts bring a warm crunch that complements the juicy pomegranate seeds’ pop of sweetness. Plus, the pomegranate molasses dressing ties everything together with a slightly tart, syrupy finish that’s downright irresistible. The colors alone — deep greens with jeweled red and bursts of orange — make this salad a feast for the eyes as much as the palate.
Don’t worry if you’re new to kale salads or pomegranate seeds — this recipe is very beginner-friendly. I’ll walk you through tenderizing the kale so it loses that raw bitterness and how to release seeds with a wooden spoon (it’s kinda fun, trust me!). I love sharing practical tips to help you nail this the first time so you can enjoy a fresh, flavorful salad that feels elevated but comes together easily.
Why This Recipe Shines
- Flavor Harmony: The balance of tangy blue cheese, sweet honey walnuts, and tart pomegranate molasses creates a rich, layered taste.
- Easy Assembly: Marinated kale softens bitterness, and the dressing comes together with a quick shake—minimal fuss, maximum flavor.
- Texture Play: Crunchy nuts, juicy seeds, creamy cheese, and tender greens make every bite exciting.
- Showstopper Finish: Vibrant colors and festive ingredients that look as good on the table as they taste.
Ingredients You’ll Be Working With
I always recommend measuring carefully for the dressing and honey walnuts to strike the perfect balance. You’ll find full amounts in the printable recipe card below, but here’s a friendly peek at the ingredients and why they matter.
- Kale stems: Use large leafy kale for marinating to tenderize and mellow the flavor; baby arugula works too but skip marinating it.
- Extra virgin olive oil: Key for marinating kale and dressing; choose good quality for brightness.
- Salt and pepper: Basic seasoning to enhance all components.
- Pomegranate: The star ingredient; fresh seeds bring juicy bursts of tart-sweet flavor.
- Baby spinach: Adds a tender, mild green offsetting kale’s earthiness.
- Blue cheese: Crumbled for creamy tang and umami punch—a great contrast to sweet walnuts.
- Dried cranberries: Sweet chewiness that complements fresh fruit; raisins or craisins can substitute.
- Blood oranges or citrus: Optional but adds juiciness, color, and brightness.
- Walnuts or pecans: For honey-cinnamon roasted nuts adding crunch and warmth.
- Honey or maple syrup: Sweetener for nuts, choose runny honey for easier coating.
- Cinnamon and salt: Spice and balance for the nuts.
- Pomegranate molasses: A rich, tart syrup that’s the heart of the dressing; look for it in vinegar sections or Middle Eastern aisles.
- Red wine vinegar: Adds acidity and brightness to the dressing; cider or white wine vinegar also works.
If you don’t have pomegranate molasses, balsamic reduction makes an okay substitute, and goat cheese works well instead of blue cheese for a milder, creamy bite.
Chef’s Note
You’ll find the complete list of ingredients with exact measurements in the printable recipe card at the bottom of this post.
Tools You’ll Need
- Mixing bowls: For marinating the kale and tossing the salad—use a large one to avoid spills.
- Baking tray lined with parchment paper: To roast the honey walnuts evenly without sticking.
- Wooden spoon: The trusty tool to smack out those pomegranate seeds without the mess.
- Sharp knife and cutting board: For slicing kale and any optional fruit additions.
- Small jar with lid or shaker: Perfect for shaking up the pomegranate dressing—no whisk needed.
- Measuring spoons/cups: To keep your salad balanced and flavor on point.
How to Make Pomegranate Salad with Spinach, Kale, Honey Walnuts, and Pomegranate Dressing Recipe
Ready to build this beautiful salad? Here’s the step-by-step guide to help you get that perfect balance of flavor, texture, and color with every batch.
- Marinate the Kale: Remove kale leaves from the tough stems by running your fist up the stalk. Stack and slice leaves into thin ribbons (~0.5 cm thick). Toss in a bowl with olive oil, a pinch of salt, and pepper. Use your hands to scrunch and massage for about 20 seconds to soften the leaves. Let marinate at room temperature for 30 minutes or longer. This step turns kale tender and mellows its flavor—don’t skip it!
- Toast the Honey Walnuts: Combine walnuts with honey, cinnamon, and salt in a bowl. Spread evenly on a parchment-lined baking sheet. Bake at 180°C (350°F, 160°C fan) for 15 minutes, tossing once halfway. Let cool, then break into bite-sized pieces. These sweet-spiced nuts add an irresistible crunch and warmth.
- Make the Pomegranate Dressing: In a jar with a lid, add pomegranate molasses, red wine vinegar, olive oil, salt, and pepper. Shake vigorously until fully combined and syrupy. This no-fuss dressing is packed with tang and sweetness—perfect for the salad’s layers.
- Remove Pomegranate Seeds: Cut the pomegranate in half. Hold it cut side down over a bowl and firmly smack the back with a wooden spoon. Seeds will pop out and fall into the bowl. Repeat until all are removed. Pick out any stray white pith. Use the seeds and any juices collected to add freshness and color.
- Slice Optional Fruit: If using citrus or stone fruit, segment or slice thinly to add juicy bursts and a lovely variety of colors. This is optional but highly recommended!
- Assemble the Salad: In a large bowl, gently dress the marinated kale and spinach with about 3 tablespoons of the pomegranate dressing. Toss well to coat evenly. In your serving bowl, layer half of the greens, then evenly scatter a third of the honey walnuts, blue cheese, pomegranate seeds, citrus slices, and dried cranberries. Repeat layering with the remaining ingredients and finish with a drizzle of the leftover dressing.
- Serve and Enjoy: This salad is best served shortly after assembling to keep the fresh, crunchy textures alive. Don’t worry if you have leftovers — thanks to the kale, it holds up well refrigerated for a day or two.
Kitchen Wisdom
- Tip 1: Massage kale with oil and salt until it shrinks a bit—that’s how you know it’s tenderized.
- Tip 2: Smacking pomegranates over a bowl with your hand relaxed makes it less messy.
- Tip 3: Use runny honey for easier glazing of walnuts—warm thick honey slightly if needed.
- Tip 4: Toast nuts close to serving to keep them crisp; cool completely before adding to salad.
How to Serve
Flavor Boosters
You can elevate this Pomegranate Salad with Spinach, Kale, Honey Walnuts, and Pomegranate Dressing Recipe by adding a few finishing touches. A sprinkle of toasted sesame seeds or pomegranate arils just before serving adds extra crunch and color. For a little smoky depth, a dash of smoked paprika in the dressing works wonders. If you like heat, a light drizzle of chili oil or a pinch of red pepper flakes will surprise you in a good way.
Perfect Pairings
This salad pairs beautifully with grilled chicken or fish for a light yet satisfying meal. For a vegetarian vibe, serve alongside warm quinoa or chickpea dishes. It also makes a fantastic side at holiday dinners—try it with roasted turkey or glazed ham. As for drinks, a crisp Sauvignon Blanc or sparkling water with lemon complements the tart and sweet notes perfectly.
Presentation Touches
Layering the salad as shown gives it height and makes each forkful look inviting. Consider serving in a clear glass bowl so the vibrant layers shine through. For gatherings, plate individual servings in small bowls garnished with a few whole honey walnuts and a sprig of fresh mint or parsley. If bringing this salad as a gift, pack the dressing separately and dress just before serving to keep everything crisp and fresh.
Variations & Easy Swaps
- Substitute kale and spinach with baby arugula or mixed greens for a softer texture and peppery bite.
- Swap blue cheese with goat cheese or Danish feta for a milder, less pungent flavor profile.
- Use maple syrup instead of honey for a vegan-friendly version of honey walnuts.
- Add seeds like pumpkin or sunflower for additional crunch and nutrition.
- Try pomegranate arils mixed with fresh pomegranate juice blended into the dressing for extra fruitiness.
- Use different nuts like pecans or almonds roasted with cinnamon and sugar for variety.
Make-Ahead, Storage & Reheating
- Marinate the kale up to 3 days ahead—flavors deepen and leaves soften more with time.
- Prepare honey walnuts and dressing 1 day in advance; store in airtight containers separately.
- Assemble salad just before serving to keep greens crisp and nuts crunchy.
- Leftover dressed salad keeps well in the fridge for up to 2 days; avoid soggy by storing components separately.
- No reheating needed—this salad tastes best cold or at room temperature.
FAQs
- Can I skip marinating the kale? You can, but marinating really softens kale’s bitterness and makes it easier to eat raw. It’s worth the 30 minutes!
- Is pomegranate molasses hard to find? It’s commonly sold in larger groceries or Middle Eastern stores in the vinegar or international aisle. If unavailable, a balsamic reduction is a decent substitute.
- Can I use frozen pomegranate seeds? I recommend fresh because frozen seeds lose color and texture when thawed, plus you miss out on juiciness.
- How do I keep the nuts from getting soggy? Toast and cool the honey walnuts completely before adding to salad, and add just before serving.
- What can I substitute for blue cheese? Crumbled goat cheese or Danish feta are fantastic milder options with a similar creamy crumbly texture.
Pomegranate Salad with Spinach, Kale, Honey Walnuts, and Pomegranate Dressing Recipe
A vibrant and festive Pomegranate Salad featuring marinated kale and baby spinach, crunchy honey cinnamon walnuts, tangy blue cheese, and juicy pomegranate seeds, all dressed in a sweet and tangy pomegranate molasses dressing. This salad offers a delightful mix of textures and flavors, perfect as a filling lunch or a side dish, and keeps well even once dressed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 8-10 servings as a side salad, 3 servings as a filling lunch
- Category: Side Salad
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Marinated Kale:
- 5 kale stems (big and leafy, substitute baby rocket/arugula but skip marinating)
- 1 tsp extra virgin olive oil
- Pinch of salt and pepper
Salad:
- 1 large pomegranate, big and juicy (or 1 cup pomegranate arils)
- 8 cups (120g / 4.5oz) baby spinach (or baby rocket/arugula)
- 100g / 3.5 oz blue cheese, crumbled
- 1/2 cup dried cranberries (or raisins, craisins)
- 2 blood oranges, or normal oranges, yellow peach, nectarine or grapefruit (optional, for extra color and juiciness)
Honey Cinnamon Walnuts:
- 1 1/2 cups walnuts or pecans
- 1/4 cup honey (runny; warm if thick) or maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp salt
Pomegranate 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
Instructions
- Marinate Kale: Remove kale leaves by grabbing the base of each stalk and running your fist upwards to strip the leaves. Bundle the leaves and slice into 0.5 cm (1/5″) thick strips. Place sliced kale in a bowl, drizzle with olive oil, and sprinkle with salt and pepper. Scrunch with your hands for about 20 seconds to soften and evenly coat the leaves. Let the kale marinate for 30 minutes until tender.
- Prepare Honey Walnuts: In a bowl, toss walnuts with honey, cinnamon, and salt until well coated. Spread them evenly on a baking tray lined with parchment paper. Bake at 180°C (350°F) or 160°C (320°F) fan for 15 minutes, stirring halfway through for even toasting. Allow to cool, then break into smaller pieces by hand.
- Make Pomegranate Dressing: Combine pomegranate molasses, red wine vinegar, olive oil, salt, and pepper in a jar. Shake vigorously until the molasses is fully mixed and no residue remains at the bottom. Using a jar to shake gives a better emulsification than whisking.
- Remove Pomegranate Seeds: Cut the pomegranate in half. Hold one half cut side down over a bowl and firmly smack the back with a wooden spoon. The seeds will release into the bowl. Continue smacking around all edges until seeds are fully extracted. Remove any white pith. Add any juice collected in the bowl to the dressing for extra flavor.
- Slice Additional Fruit (Optional): If using peaches or nectarines, halve and stone them, then slice into 4mm (1/6″) pieces. For grapefruit or oranges, peel and segment as desired for added color and juiciness.
- Assemble Salad: In a large mixing bowl, combine marinated kale and baby spinach. Drizzle about 3 tablespoons of the pomegranate dressing and toss well to coat evenly. Transfer half of the greens to a large serving bowl and sprinkle with one-third each of honey walnuts, crumbled blue cheese, pomegranate seeds, optional orange segments, and dried cranberries. Layer the remaining greens on top and repeat the sprinkling of nuts, cheese, seeds, fruit, and cranberries. Drizzle with the remaining dressing just before serving.
- Serve: Best served freshly assembled. This salad holds well due to the sturdiness of kale and can be enjoyed even the next day refrigerated.
Notes
- Marinating Kale: Raw kale is naturally tough and has a strong flavor. Marinating with a little olive oil, salt, and pepper softens the leaves, making them tastier and more pleasant to eat. Allow at least 30 minutes, but it can marinate up to 3 days.
- Pomegranate Seeds: Fresh is best for juiciness and texture. Smacking them out yourself is satisfying and ensures freshness. Avoid frozen seeds as they lose color and texture once thawed.
- Blue Cheese Substitutes: Blue Castello is a mild, creamy option. For those sensitive to blue cheese, goat cheese or Danish feta (creamy type) works well. Avoid pre-crumbled feta as it is often dry and less flavorful.
- Pomegranate Molasses: This syrupy reduction combines sweet and tart flavors, commonly found in vinegar sections of grocery stores. It adds a unique punch to dressings and is an excellent drizzle for salads.
- Storage: This dressed salad keeps better than most due to kale’s sturdiness. It maintains quality for up to 2 days in the fridge. Prepare components in advance and assemble before serving for best freshness.
- Nutrition: Values are per serving, assuming 8 servings total.
