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Kale, Feta, and Pomegranate Salad

Kale, feta and pomegranate salad in a white bowl

This kale, feta, and pomegranate salad is loaded with superfoods and other flavorful ingredients: sweet pomegranate arils, finely shredded kale, salty feta, red onion, salted maple butter almonds, and a simple homemade vinaigrette. Bring as a dish to pass over the holidays, or start the New Year with something healthy and fresh!

Ingredients

Scale
  • 2 tbsp butter
  • 2 tsp maple syrup
  • A generous pinch of salt
  • 3/4 cup slivered almonds
  • 6 cups curly leaf kale, finely shredded and tough stems removed
  • 1 pomegranate's worth of arils (use this tutorial to deseed or use 1 cup of store-bought arils)
  • 3/4 cup crumbled feta cheese
  • 1/2 cup red onion, finely diced
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2-4 tsp honey (to taste)
  • salt and pepper, to taste

Instructions

  1. For the salted maple butter almonds: Melt butter and maple syrup over medium heat in a skillet, swirling it around with a spatula to combine. Before it starts to boil, add almonds and salt and stir with spatula to coat. Sauté the almonds until fragrant. Remove from heat and allow to cool while you assemble the salad.
  2. For the salad: Place shredded kale in a large bowl and top with pomegranate arils, red onion, feta, and salted maple butter almonds.
  3. For the dressing: Combine extra virgin olive oil, balsamic vinegar, honey, and a pinch each of salt and pepper in a small mason jar. Place lid on jar and shake well, until completely combined. Test to see if it's sweet enough, and if not, add more honey.
  4. Pour dressing over salad and toss well.

Notes

*Easily double or triple recipe if you're serving more than two or three people. Increase protein content with chicken, salmon, grains, or whatever sounds good to you.

*Don't forget about this tutorial on how to deseed a pomegranate!

Keywords: kale feta and pomegranate salad, how to deseed a pomegranate