When the weather turns crisp and the holidays are just around the corner, I start craving something fresh but still cozy—enter this Winter Kale Salad with Pomegranate & Pecans. It’s like a big festive hug in salad form: sweet, tangy, crunchy, colorful, and shockingly craveable. Plus, it comes together in under 30 minutes and looks absolutely stunning on the table. Let’s make your winter greens shine!
Why You’ll Love This Recipe
This salad is a staple in my kitchen during the colder months—I love how it balances hearty kale with bright pops of flavor and texture. It’s the perfect side for cozy dinners, but also hearty enough for a light meal on its own.
- Vibrant & Beautiful – Pomegranate jewels make this salad a stunner on any table.
- Textured & Flavorful – Crunchy pecans, juicy fruit, tender kale—every bite sings.
- Nutrient-Packed – A guilt-free dish that feels indulgent (hello, antioxidants!)
- Perfect for Make-Ahead – Kale holds up beautifully, even when dressed ahead.
- Funny enough—everyone loves it, even the kale skeptics.
Ingredients Breakdown
Essentials
- 1 large bunch kale (10–12 oz), stems removed, leaves chopped or torn
- 1–2 tbsp extra-virgin olive oil (for massaging)
- ½ tsp kosher salt
- 1 tbsp fresh lemon juice (optional but brightens up the greens)
- 1 cup pomegranate arils (from about 1 medium pomegranate)
- ¾ cup pecans, roughly chopped
- 1–2 tsp olive oil (for toasting nuts)
- Pinch of salt (for pecans)
Pro Tips
- Add ¼–⅓ cup crumbled feta or goat cheese for rich, tangy contrast
- Try ½ sliced apple or pear for a juicy crisp bite
- Roast ½ cup cubed butternut squash or sweet potato for added warmth
- Lemon zest adds an aromatic finish—don’t skip it if you love citrusy flair!
Step-by-Step Instructions
- Toast the pecans: Preheat your oven to 350°F (175°C), or heat a dry skillet over medium. Toss pecans with 1–2 tsp olive oil and a pinch of salt. Toast for about 6–10 minutes, stirring halfway, until fragrant and golden. Let cool.
- Prepare the kale: Thoroughly rinse and dry kale. Remove stems, then finely chop or tear into bite-sized pieces. Place in a large bowl with 1–2 tbsp olive oil, ½ tsp salt, and lemon juice (if using). Massage with your hands for 2–3 minutes until kale softens and darkens.
- Make the dressing: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp fresh lemon juice or orange juice, 1 tbsp white wine vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup, and a pinch each of salt and pepper. Taste and adjust as needed.
- Assemble the salad: Add pomegranate arils and toasted pecans to the massaged kale. Include any optional toppings like cheese, fruit slices, or roasted squash.
- Dress & toss: Drizzle with dressing and toss gently to coat. Taste and season if needed.
- Serve: Finish with lemon zest and extra pomegranate for a festive pop. Serve room temp or lightly chilled.
Chef’s Tips and Tricks
- Massage the kale thoroughly—it’s the secret to tender, flavorful greens.
- Don’t over-toast the pecans; keep an eye on them so they don’t burn.
- This salad holds up well for hours—it’s a meal prep dream!
- If pomegranates aren’t in season, swap in dried cranberries or chopped orange segments.
- Taste as you go—especially your dressing. A little tweak can perfect the balance.
Recipe Variations and Serving Suggestions
- Add a grain like cooked quinoa or farro to make it heartier.
- Swap kale for baby kale or a spring mix if you want milder greens.
- Add grilled chicken, roasted salmon, or chickpeas for a protein boost.
- Turn leftovers into a wrap or stuff them into pita with hummus—yum!
- Perfect alongside holiday roasts or as a vibrant potluck dish.
FAQs
Can I make this ahead of time?
Yes! You can prep the kale and even toss it with the dressing up to a day ahead. For best texture, add the pecans and pomegranate just before serving.
What’s the best way to get pomegranate seeds out?
Cut the pomegranate in half, hold it cut-side down over a bowl, and firmly smack the back with a wooden spoon. The seeds will pop right out!
Is it okay to use bagged pre-chopped kale?
Absolutely! Just give it a quick chop to get rid of any big pieces and remove any thick stems that might be left behind.
Recipe Card
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 1 large bunch kale (10–12 oz), stems removed, chopped
- 1–2 tbsp olive oil (plus more for toasting)
- ½ tsp kosher salt
- 1 tbsp lemon juice (optional)
- 1 cup pomegranate arils
- ¾ cup pecans, roughly chopped
- 1 tsp maple syrup
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- Salt and pepper to taste
Instructions:
- Toast pecans at 350°F for 6–10 minutes with oil and salt.
- Massage kale with oil, salt, and lemon juice for 2–3 min.
- Whisk dressing ingredients in a small bowl.
- Combine all salad ingredients, toss with dressing, and serve.
Nutrition: ~220 calories per serving
If you give this Winter Kale Salad a try, let me know how it turns out by leaving a comment below! Don’t forget to tag @thekitchensaid on Instagram so I can see your gorgeous version. Sharing your kitchen wins makes my day!
