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.
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.
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.
I hope you like this recipe as much as I do!
Don’t forget to rate the recipe and leave a comment if you make it.
Your feedback is really important and helps me keep making recipes you love!
Got some kale to use up? Try one of these recipes:
- Creamy Sausage and Kale Pasta
- Leek and Kale Soup
- Chicken, Chorizo and Kale Stir Fry
- Buffalo Chicken Caesar with Kale
- Lemon Kale Pasta
- Kale Pasta Sauce
Kale and Pomegranate Salad with Apple and Quinoa
Ingredients
- 2 cups cooked quinoa - (360 grams)
- 200 grams kale - I use Cavolo Nero
- 1 red onion - diced
- ยฝ cup pomegranate arils - (80 grams)
- 1 crisp, sweet apple - I like Pink Lady or Golden Delicious
- 1 tsp olive oil - for massaging the kale
Lemon Thyme Vinaigrette
- 4 tbsp olive oil
- 2 tbsp fresh squeezed lemon juice
- 1 tbsp fresh thyme leaves - roughly chopped
- 1 clove garlic - minced
- ยผ tsp salt
- ยฝ tsp fresh black pepper
Instructions
- To make the Lemon Thyme Vinaigrette, add all the ingredients to a small bowl or jar. Whisk or shake until throughly combined.
- Wash the kale then remove the tough stalks and ribs and shred the leaves to roughly 1-inch pieces. Drizzle with a teaspoon of olive oil and massage the kale gently between your fingers for 2-3 minutes.
- Cut the apple into bite-sized pieces and add to the kale. I leave the skin on but you can peel if you prefer.
- Add the onion, pomegranate and quinoa to the salad and mix well to combine.
- Drizzle over the vinaigrette a little at a time, mixing well in between (you may not wish to use all of the dressing). Feel free to add extra salt and/or pepper to taste.
Nutrition
I have linked this post to CookBlogShare
This salad looks deliciously healthy and I love all the different textures in it. I’d love a bit bowlful for lunch!
Thank you! It makes such a great lunch!
This is right up The Peas street! They would love something like this in their packed lunches! What a beautiful salad & great flavour combination too!
Thank you! It would be so great for packed lunches!
YUM, I just bought a bag of kale for another recipe, and it will be far too much. I will try your recipe with the leftovers. I love pairing salad with pomegranate. Great Recipe.
Thank you! Pomegranates make everything better I think!
This seems so fresh and utterly delicious. I wish I could pull it out from the screen. A taste of warmer days to inspire us through winter.
Thank you for linking up to #CookBlogShare x
Thank you so much!