Winter Kale Salad with Orange and Pomegranate

The salad is full of fall flavors with tangy orange and tart pomegranate seeds, and almonds add some crunch.


Winter Kale Salad with Orange and Pomegranate

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Total Time: 20 minutes
Servings: 4


  • cups very finely chopped or slivered curly kale or Russian kale (remove from the stem, leaves only)
  • tablespoons coarsely chopped toasted almonds
  • 1 orange, peeled and sectioned (you can also substitute a sweet apple, like a Fuji or Braeburn)
  • ounce  sharp Cheddar cheese, cut in 1/4-inch dice
  • 2 tablespoons pomegranate seeds
  • 3-4  tablespoons fresh lemon juice
  •  Salt to taste
  • 1 very small garlic clove, finely minced (I use my microplane, very carefully, to mince the garlic)
  • tablespoons  extra virgin olive oil
  • tablespoons freshly grated Parmesan


  • Combine the kale, almonds, orange, Cheddar and pomegranate seeds in a large bowl.
  • In a measuring glass, whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.


  • This salad greatly benefits from tossing with the dressing about 15 minutes before you serve it. The acid in the lemon juice breaks down the kale making it more tender.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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