Fall Pomegranate Kale Salad

Fall Pomegranate Kale Salad

Pomegranate Kale Salad


For the salad

  • 1 cup pomegranate seeds
  • 2 cups chopped baby kale
  • 2 cups cooked wild rice (you can use leftover rice or buy precooked)
  • 1/4 cup toasted walnuts
  • 1/4 cup feta cheese (omit for vegans)

For the dressing

  • 1/2 cup minced onion or shallot
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 2 tablespoons honey (sub agave for vegans)
  • 1/2 tablespoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1 squeeze lemon or orange juice



  • Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you’re making the dressing if you want a cold salad.
  • Mince the shallot or onion and saute in 1/2 tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sauteing altogether. The shallot in particular works well for this.)
  • Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
  • Toss the salad ingredients together with the dressing just before serving. I prefer to serve this at room temperature or chilled slightly.


Serves 4

Calories Per Serving: 296



Total Fat 14.8g


Cholesterol 8.3mg


Sodium 385.4mg


Total Carbohydrate 38.3g


Dietary Fiber 4.3g

Sugars 16.7g


Protein 7g


Vitamin A 51.8µg


Vitamin C 18.2mg


Potassium 299.4mg


Phosphorus 153.2mg


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