Pomegranate Kale Salad

This Pomegranate Kale Salad with feta cheese, shallots, and almonds drizzled with refreshing lemon balsamic dressing is a perfect side or a meal on its own.

Course Salad

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 386kcal

Ingredients

Pomegranate Kale Salad Ingredients

1 ½ cups pomegranate seeds
1 10 oz package chopped kale
½ cup shallot chopped
½ cup crumbled feta cheese
½ cup shaved almonds

Lemon Balsamic Dressing

2 tablespoons balsamic vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
½ cup olive oil

US Customary - Metric

Instructions

In a big bowl, combine pomegranate, kale, shallot, feta cheese, and shaved almonds.
Make Lemon Balsamic Dressing: Whisk balsamic vinegar, lemon juice, Dijon mustard, kosher salt, and pepper then gradually whisk in olive oil.
Drizzle dressing over salad.
Serve or refrigerate for ½ hour before serving.

Notes

Substitute shallot with red onion, if you like.
Apple cider vinegar or red wine vinegar can be used in place of balsamic vinegar combined with brown sugar or honey.
Note: Substitute 1 tablespoon balsamic vinegar with 1 tablespoon apple cider or red wine vinegar and ½ teaspoon brown sugar or honey.
If you like, you can make this salad a few hours before serving. Combine all the salad ingredients except for the shaved almond and refrigerate. Add almonds and Lemon Balsamic Dressing when ready to serve.
Refrigerate leftover salad in a sealed container up to 2 – 3 days.
If you like more dressing, double the recipe.

Nutrition