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Pomegranate Salad with Spinach, Kale, Honey Walnuts, and Pomegranate Dressing Recipe

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4.8 from 50 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://mymonthlyrecipes.com/pomegranate-salad-with-spinach-kale-honey-walnuts-and-pomegranate-dressing-recipe/