Pomegranate Salad with Spinach, Kale, and Honey Walnuts

This dazzling Pomegranate Salad is a festive showstopper, blending vibrant colors and bold flavors for a dish that’s as delightful to eat as it is to admire. Tender marinated kale and baby spinach create a hearty base, while sweet-tart pomegranate seeds, creamy blue cheese, and crunchy honey-cinnamon walnuts add layers of texture and taste. A tangy pomegranate molasses dressing ties it all together with a perfect balance of sweet and zesty notes. Ideal as a side for 8-10 or a satisfying lunch for 3, this salad stays fresh even after dressing, making it a versatile crowd-pleaser. Smacking the seeds out of a fresh pomegranate is half the fun—juicier and fresher than store-bought!

Instructions

1. 1

   Prepare kale: Hold the base of each kale stem and run your fist up to strip the leaves. Stack leaves on a cutting board and slice into 0.5cm/1/5" strips.

2. 2

   Marinate kale: Place sliced kale in a bowl. Drizzle with 1 tsp olive oil, sprinkle with a pinch of salt and pepper, and scrunch with your hands for 20 seconds to soften. Let marinate for 30 minutes to tenderize and mellow the flavor.

3. 3

   Make honey walnuts: In a bowl, toss walnuts with honey, cinnamon, and 1/8 tsp salt. Spread on a parchment-lined baking tray and bake at 180°C/350°F (160°C fan) for 15 minutes, tossing halfway. Cool, then break into smaller pieces with your fingers.

4. 4

   Prepare dressing: Combine pomegranate molasses, red wine vinegar, olive oil, salt, and pepper in a jar. Shake vigorously until fully emulsified, ensuring no molasses remains at the bottom.

5. 5

   Extract pomegranate seeds: Cut pomegranate in half. Hold cut side down over a bowl, fingers slightly apart, and firmly smack the back with a wooden spoon to release seeds. Collect any juices and add to the dressing. Remove any white pith.

6. 6

   Prep fruit (if using): For peaches/nectarines, halve, remove pit, and slice into 4mm/1/6" pieces. For oranges/grapefruit, peel, remove pith, and segment (see video guide for technique).

7. 7

   Assemble salad: In a large bowl, toss marinated kale and baby spinach with 3 tbsp of dressing to lightly coat.

8. 8

   Layer salad: Transfer half the greens to a serving bowl. Sprinkle with 1/3 each of walnuts, blue cheese, pomegranate seeds, cranberries, and fruit segments (if using). Top with remaining greens, then add remaining walnuts, cheese, pomegranate seeds, cranberries, and fruit. Drizzle with remaining dressing just before serving.

9. 9

   Serve immediately for maximum freshness, though the sturdy kale keeps it delicious even the next day.

Recipe Notes

• Marinated kale – Raw kale can be tough and strong-flavored. Scrunching with olive oil, salt, and pepper for 20 seconds, then marinating for 30 minutes (or up to 3 days), softens it and tames its bitterness, making it a game-changer for kale skeptics.

• Pomegranate – Fresh is best for juicy, vibrant seeds. Smacking the fruit to release seeds is fun and yields better flavor than pre-seeded arils. Avoid frozen seeds, as they lose color and texture when thawed.

• Blue cheese – Choose a crumbly variety like Blue Castello for creamy, tangy pops of flavor. For blue cheese skeptics, try goat’s cheese or creamy Danish feta for a similar texture. Avoid pre-crumbled cheese, which is often dry and less flavorful.

• Pomegranate molasses – Found in the vinegar aisle, this syrupy reduction adds a sweet-tart depth to the dressing. It’s versatile for other salads or as a drizzle for roasted veggies. Substitute with balsamic glaze if unavailable, though the flavor will differ slightly.

• Storage – Thanks to kale’s sturdiness, this salad stays fresh for up to 2 days in the fridge, even dressed. For make-ahead, prep components separately and assemble just before serving. Marinated kale keeps for 3 days refrigerated.

• Serving tips – Perfect as a side for 8-10 or a hearty lunch for 3. Add grilled chicken or chickpeas for a more filling main dish.

• Fruit options – Blood oranges or grapefruit add a vibrant pop of color, but peaches, nectarines, or regular oranges work beautifully too. Omit for a simpler salad.