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Kale Pomegranate Salad

This winter Kale Pomegranate Salad is simple yet festive and packed with flavor. Crunchy toppings like apple slices, roasted chickpeas, pomegranate and sunflower seeds add texture and a pop of color. This salad is perfect to serve at a holiday party!
Prep Time15 minutes
Course: Salad
Cuisine: American
Keyword: Holiday Recipe, Kale Salad, salad
Servings: 8 servings
Author: Silvia Ribas


  • 1 bunch fresh kale or bag of pre-cut kale
  • 2 cups fresh baby spinach
  • 1/2 large pomegranate, seeds removed
  • 1 whole honeycrisp apple or any other kind sliced thin
  • 1/3 cup roasted chickpeas
  • 1/4 cup pumpkin seeds


  • 1/3 cup avocado oil or EVOO
  • 2 tbsp balsamic vinegar
  • 1 pinch sea salt and ground pepper, to taste


  • Using a salad spinner wash and dry the kale. I try to spend a few minutes here, not only to get the kale really clean but to massage the tough leaves as I rinse under room temperature water. After you spin the kale, grab a few folds of paper towel and give it a rough dry, again taking the time to massage the leaves to soften. Transfer clean and dry kale to a large bowl along with washed spinach. Set aside
  • In a small glass bowl add the dressing ingredients. Stir it or shake if using a jar, to combine.
  • Pour half the dressing over the kale. Massage, massage, and massage the kale until leaves are soft and completely coated with dressing. There is nothing worse than rough kale salad with no dressing on!
  • Add on all the toppings; apple slices, pomegranate seeds, chickpeas and sunflower seeds. I don't usually mix it at this point as the ingredients will move down on its own. Top with remaining dressing and serve.