Here’s a rewritten and streamlined version of the content:
Kale and Pomegranate Salad
This vibrant, tasty, and healthy kale and pomegranate salad is packed with vibrant flavors and colors. It features a delightful medley of vegetables, pecans, and an optional topping of goat’s feta. This salad is perfect for the festive season.
While this salad might be considered a winter recipe, it can be enjoyed year-round. In New Zealand, we’re transitioning into summer, but many of these ingredients are still available, with our garden providing a constant supply of kale!
If you’re looking for another festive salad, try this sweet potato and feta salad, featuring cinnamon and balsamic glazed sweet potatoes.
Key Ingredients
- Kale: I used curly kale, but any type of kale or spinach will work.
- Butternut Squash: Alternatively, use orange sweet potato or kumara.
- Apple: I prefer green apples for this salad.
- Cabbage: Red or white cabbage can be used.
- Brussels Sprouts: If unavailable, use more cabbage.
- Pomegranate Arils: These add a burst of flavor.
- Goat’s Feta: This is optional and can be substituted with a plant-based feta or omitted.
Step-by-Step Instructions
- Preheat the oven to 220°C (430°F).
- Prepare the butternut squash: Dice the butternut squash and place it on a baking sheet lined with parchment paper. Drizzle with olive oil, salt, and pepper, then bake for 20 minutes. Set aside once done.
- Prepare the salad ingredients:
- Chop the apples into small squares.
- Remove the stems from the kale leaves and chop finely.
- Finely shred, grate, or chop the cabbage and Brussels sprouts.
- Make the dressing: Combine olive oil, red wine vinegar, Dijon mustard, maple syrup, honey, and salt in a bowl and whisk until blended.
- Assemble the salad: Place all the ingredients on a platter or in a bowl, top with pomegranate arils and goat’s feta, drizzle with the dressing, and enjoy!
Swaps and Variations
- Kale: Replace with spinach leaves.
- Brussels Sprouts: Replace with more cabbage or other greens.
- Butternut Squash: Use squash, pumpkin, or sweet potato. For a low-carb option, omit this.
- Nuts: Substitute walnuts, sunflower seeds, or pumpkin seeds instead of pecans.
- Cheese: Use a plant-based or vegan feta or drizzle with cashew cheese.
This beetroot, avocado, and quinoa salad is another festive favorite, especially for warmer climates.
If you need more festive salad ideas, check out this collection of 20 Easy Christmas Salad Recipes.
I’d love to hear your feedback if you make this kale and pomegranate salad! Give it a star rating and tag me on Instagram with #lovefoodnourish. I can’t wait to see your creations!
Ingredients
Kale Salad:
- 5 cups chopped kale (remove stems)
- 2 cups chopped brussels sprouts
- 2 cups chopped red cabbage
- 2 green apples
- 2 cups diced butternut squash
- ½ cup pomegranate arils or dried cranberries
- ½ cup goat’s feta (optional)
- ½ cup pecans
Salad Dressing:
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 1 tbsp Dijon mustard
- ½ tbsp maple syrup
- 1 tbsp honey
- 1 tsp salt
Instructions
- Preheat your oven to 220°C/430°F.
- Place diced butternut squash on a lined baking sheet, drizzle with olive oil, salt, and pepper, and bake for 20 minutes.
- Chop apples, kale, cabbage, and Brussels sprouts.
- Combine dressing ingredients and whisk until smooth.
- Combine all ingredients in a bowl, top with pomegranate arils and goat’s feta, and drizzle with dressing.
Nutrition Information (per serving of 6):
- Calories: 283
- Total Fat: 19g
- Saturated Fat: 3.7g
- Trans Fat: 0g
- Unsaturated Fat: 14g
- Cholesterol: 11mg
- Sodium: 594mg
- Carbohydrates: 28g
- Fiber: 6.1g
- Sugar: 16g
- Protein: 5.5g
This nutritional information is an estimate only.
Please feel free to use your preferred nutrition calculator and consult your doctor about any specific dietary requirements.