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Perfect during the colder months, this robust Kale and Pomegranate salad has juicy sweet apples and quinoa, all tossed with a Lemon Thyme Vinaigrette. Easy to prepare and customise, you can serve it alone or as a tasty side dish.

Close up of a salad made with kale, pomegranate, apple, red onion and quinoa.

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Winter Kale Salad

There is something about kale salad which just feels very wintery to me. Maybe it is because kale is a hardy crop which grows well through the winter. Or maybe because kale is more robust than lettuce more typically used for refreshing summer salads. Either way, I love a good kale salad during the colder months.

After the festive season especially feels like a time for a light and nutritious Cavolo Nero salad. I first came up with this recipe one January when I was looking for something that was delicious but also healthy and seasonal. This tasty salad is packed with nutrients, notably:

Ingredient Notes

Kale – I like to use Cavolo Nero which is also called Black, Tuscan, Dinosaur or Lacinato Kale. It has dark green leaves and a mild, slightly sweet and nutty flavour. You can also use curly or baby kale.
Pomegranate
Apple – I like a crunchy, tangy apple with a sweet edge like Pink Lady. Golden Delicious or Honeycrisp are good alternatives.
Cooked Quinoa – this recipe calls for 2 cups of cooked quinoa which is equivalent to ⅔ cup dry quinoa. I use this recipe for perfect fluffy quinoa every time. Allow your cooked quinoa to cool before mixing it with the salad. If it’s still boiling hot it will wilt and soften the other ingredients very quickly. Cooked quinoa can be stored covered in the fridge for up to 5 days.
Red Onion – or you can use sliced shallots, or pickled onion would add an extra level to the salad.
Lemon Thyme Vinaigrette – olive oil, fresh squeezed lemon juice, fresh thyme and salt and pepper. It’s best to use fresh garlic and thyme for this recipe, but you can substitute dried thyme in a pinch, just reduce the quantity to 1 teaspoon.

Vinaigrette Tips

I love to make vinaigrette in a jar (I save empty jam jars). Add all the ingredients, pop the lid on then shake well to emulsify. Then you can keep any leftover dressing easily in the jar – just pop the lid back on and place in the fridge.

Preparing Kale for Salad

I am using black kale in this recipe, but you can also use curly kale and this method works for both varieties. Raw kale leaves are bitter and a little tough. For super soft and tender kale, it is best to massage it before adding to salad.

To prepare kale for salad, first remove the leaves from the fibrous stalks. Kale stalks are edible, but are very tough so not great for salad. Save them for use in pesto or even add to smoothies.

After they are washed and dried, massage the kale leaves. Drizzle with a little oil and massage the kale leaves gently with clean hands for 2-3 minutes. They should become nice and soft, and look reduced in volume by about half.

I typically use olive oil for massaging kale, but avocado or high quality rapeseed oil are great substitutes. It is a god idea to use whatever oil is in the salad dressing.

Bowl of kale and pomegranate salad with apple and quinoa.

Variations and Substitutions

–Instead of quinoa, try kale salad with brown rice, bulgur wheat or chickpeas (garbanzo beans).

–Use a mix of salad leaves instead of just kale. Try adding spinach or rocket.

–Add some nuts or seeds for extra crunch. Toasted almonds work very well.

–Everything is better with cheese – try adding a sprinkle of crumbled feta or goats cheese.

Serving and Storing

Kale and Pomegranate salad makes 2 servings as a main meal. As a side dish it will serve 4 to 6 people.

This is a hardy salad which travels well – perfect for make ahead work or school lunches.

Try serving kale salad with your favourite protein. It is excellent with grilled chicken and I love it with pan fried halloumi.

Kale salad can be made ahead and stored in the fridge for up to 2 days. If you are making ahead it is best to dress the salad, as the lemon from the vinaigrette will help to stop the apples from browning.

Bowl of kale and pomegranate salad with a lemon thyme vinaigrette. Shown in a white bowl on a woven mat with a wooden serving spoon.

I hope you like this recipe as much as I do!

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Got some kale to use up? Try one of these recipes: