This kale salad with pomegranates, walnuts and manchego is beautiful and healthy. It’s a perfect addition to your holiday table without much work!
As you might already know, Kale is practically my best friend. I make kale salads multiple times a week because they taste amazing and kale has so.may.benefits.
I love this salad specifically because of the pomegranate seeds and manchego cheese! It’s different and is festive. It would make the perfect salad to take to a potluck. Pro tip: buy the pomegranate seeds on their own, not in a whole pomegranate. Who has time to deseed that thing? If you do happen to have time and a pomegranate on hand, cut in half and soak both halves in water. This will make the seeds pop out much easier.
Another thing that makes this salad SO good is the vinaigrette. It’s made from the vinegar and I love the kick it gives this salad.
I threw some grilled chicken on top of this salad for some added protein. You can add anything you’d like, but chicken tastes great if you need an idea. You could also serve this a side salad and skip the protein.
Why is Kale so good for you?
Kale is high in fiber and water. This means that kale helps make your digestive track run smoothly. It’s also a great source of iron! I love kale in smoothie like this as well!
Having a really great dressing is always key to a great salad. I use Trader Joes Orange Muscat Champagne Vinegar and mix it with a little olive oil and BAM, great salad dressing. The strong taste of vinegar pairs really well with the kale.
Here’s the recipe!Print
This simple salad is the perfect festive dish to bring to your next gathering!
- 4–5 cups curly leaf kale
- 1/4 cup walnut halves, broken into smaller pieces with my bare hands (I don’t work out for nothing)
- 1/4 cup pomegranate seeds
- ALL of the manchego cheese (hehe. I kept adding more to the salad and eating even more on the side as I ate. #typical) Ok, fine, just use as much as you like.
- 2 Tablespoons Trader Joe’s Orange Muscat Champagne Vinegar (any fruit vinegar will work nicely with this)
- 1–2 teaspoons olive oil (I just drizzled some in with the vinegar)
2. Combine the vinegar and olive oil in a small bowl. Drizzle over the kale and massage it into the kale with your hands. The kale should decrease in volume and will soften up so it’s much easier and tastier to eat raw.
3. Place kale into a serving bowl and top with pomegranate seeds, manchego and walnuts.
4. Serve with lots of extra manchego cheese on the side. 😉
I like serving this in a white bowl to highlight the contrasting colors.
Keywords: Salad, kale, lunch
If you are interested in more salad recipes, check out my “how to build a better salad” e-book!
Get the tools to make the salad!