If you're looking for a delicious and vibrant salad to serve at your next festive gathering, look no further than this Kale Pomegranate Salad! The vibrant colours will have you feeling the holiday cheer - and the best part is that it can be made ahead for a stress-free party experience. So go ahead, and get ready to wow your guests with this yummy and festive dish!
This is a winter kale salad that features curly kale, pomegranate arils, roasted chickpeas, creamy Labneh, and aromatic Dukkah tossed in a lip-smacking pomegranate dressing; this salad is sure to tantalize your taste buds and satisfy your appetite.
If you are looking for even more festive salad inspiration, head over to our Festive Salad Page 😉 or if you are looking for a healthier kale salad, then you just can't beat our Kale Coleslaw recipe.
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What I Love ❤️ About this Salad
I love the contrast of the sweet pomegranate and creamy Labneh that we paired with crunchy roasted chickpeas and aromatic Dukkah in this salad.
Not only is it easy to make ahead, but it gets better with time.
Plus, the festive combination of red and green in this salad make it a perfect holiday side dish.
It's packed with nutrition, it's absolutely irresistible; you won't be able to stop eating it.
You Will Need
Ingredients and Substitutions
- Kale - forms the base of this salad, we have used curly kale, but you can use lacinato kale or any kale variety that you find. Or swap it for any hearty greens such as rainbow chard, silverbeet or collard greens.
- Pomegranate - adds a wonderfully vibrant colour to this salad. If they are too pricey or you can't find them swap for some sweet dried cranberries instead.
- Chickpeas - we have given them a makeover by tossing them in some spices and roasting them; they add texture and crunch to the salad.
- Labneh - Labneh is a Middle Eastern soft cheese made from strained yoghurt. It has a mild flavour and is light and refreshing with a creamy texture; in the States, it is referred to as kefir cheese.
It can usually be found in the chiller section of your supermarket or at any Middle Eastern speciality store, or use some creamy goat cheese or crumbled feta instead. - Dukkah - we have used some pistachio Dukkah here as a garnish and to add flavour to the salad. But you can use any type that you find; it can now be found near the spice aisle at your supermarket.
- Salad dressing - we have tossed this salad in our decadent pomegranate vinaigrette, made with pomegranate molasses, some wine vinegar, olive oil and honey or maple syrup. If you want a shortcut, then swap it for some balsamic glaze instead.
For a Quick Dukkah Substitute
Toast your favourite nuts, such as crushed walnuts or pecans, with some sesame seeds, smoked paprika, and cumin.
Use one cup of crushed nuts, one tablespoon of sesame seeds and half a teaspoon each of cumin and smoked paprika; add them to a hot pan on your stove and toast until golden and aromatic.
This will give you more than you need, so store it in an airtight container for another salad like in our Shaved Fennel Salad.
How to Make This Salad
STEP 1 - Roast Your Chickpeas (Garbanzo Beans).
- Preheat the oven to 230°C (450°F). Line a baking tray with baking paper, a baking mat or foil.
- Drain your tinned chickpeas in a colander, rinse well under cold water and then completely dry between two towels and remove any chickpea skins that come off while drying. Transfer to your baking tray, add 2 tablespoons of oil and 1 teaspoon of sea salt and mix until they are well coated. (I have included how to make it with dried chickpeas in our tips section below).
- Start the chickpeas in a hot oven (230°C – 450°F) for 25 minutes, stopping halfway through to turn them. Then turn the oven off and leave them in the oven for an additional 15 minutes. Take them out, add ½ a teaspoon each of smoked paprika and cumin, then toss together to coat.
RINSE YOUR BEANS (CHICKPEAS) RUB THEM IN A TOWEL TO DRY COMPLETELY REMOVE ANY SKINS YOU COME ACROSS ADD DRIED BEANS TO TRAY WITH OIL & SALT ROAST IN HOT OVEN UNTIL GOLDEN & CRISP COAT YOUR ROASTED BEANS WITH SPICES
STEP 2 - Prepare Ingredients.
- While your chickpeas are roasting, place all the dressing ingredients in a mason jar and shake until emulsified, or you can whisk them together in a small bowl if you prefer.
- Wash the pomegranate, cut out the core and base, and then cut it in half.
- Break each pomegranate half apart and remove the pomegranate seeds, being careful to peel off all the skin.
- Or cut the pomegranate in half and wack them with a spoon over a bowl.
STEP 3 - Prepare Raw Kale.
- Wash the kale, trim and remove the stems, then shred finely, and add kale to a large bowl. Pop over to our how to massage kale post for detailed instructions.
- Pour the dressing over the kale and massage the kale well until well-coated with the vinaigrette. Set aside at room temperature.
STEP 4 - Assemble the Salad.
- Add the cooled chickpeas and the pomegranate arils to the bowl with the kale, and season with salt and pepper to taste. Toss until well combined, then taste and adjust seasonings according to your liking.
- Arrange in a salad bowl, top with dollops of Labneh and scatter the pistachio Dukkah on top.
- Serve and enjoy. Happy Holidays!
Make-ahead Tips
This salad can be made (without the toppings) several hours in advance or even the day before and kept in the fridge. Take it out a half hour or so before serving so that it comes to room temperature, then add the Labneh and dukkah.
If you find that your salad has soaked up all the dressing and is a little dry, then add a drizzle of olive oil and a splash of red wine vinegar.
If you want to assemble kale and pomegranate salad fresh on the day and just want to prep some of the ingredients, then you can...
- Remove the seeds from the pomegranate and keep them covered in the fridge.
- Make the dressing and store it in a glass jar in the fridge, then bring it to room temperature and give it a good shake before adding it to the salad.
- Wash and dry the chickpeas the day before and keep them wrapped in a clean tea towel in the fridge.
- Shred the kale the day before, mix it with the dressing and keep it covered in the fridge; this has the added advantage of softening your kale without having to massage it.
How To Meal Prep this Salad for Your Lunches
- This kale and pomegranate salad recipe is great to meal prep for weekday lunches, as the kale holds up beautifully in your fridge for a few days. The flavours will develop as it sits without the worry of wilted greens.
- Just mix up the salad and portion it out in your containers, then add the toppings to each individual container.
- It is hearty enough to keep you energised throughout the day. But if you feel you need some additional protein, try some meatballs, kofta, falafel, crispy tofu, or grilled chicken.
Serving Suggestions
This massaged kale salad is perfect for special occasions, whether it's Thanksgiving, Christmas, Easter, or even a birthday party. Serve it alongside a juicy turkey, an impressive prime rib roast, a crispy pork roast, or a glazed ham - you can't go wrong with this unique salad.
The Middle Eastern flavours in this winter salad would also pair well with any grilled meats or with some lamb kofta or kebabs. I've made it as a side to a lamb roast as well as with a beef tagine.
Salad Tips & Questions
Kale can be tough and chewy, but massaging it helps to break down the fibres and make it tender. It softens the kale leaves, making them more enjoyable to eat; it also helps to distribute the dressing better, resulting in a more flavourful and enjoyable salad.
Yes, you can! To get 400 grams of cooked chickpeas, you will need to boil 200 grams of dried chickpeas. Soak your chickpeas overnight, then transfer them to a large saucepan. Cover them with 5 centimetres of water. Bring the water to a boil, then reduce the heat slightly and simmer for approximately 30 minutes. You will need to remove the scum as it forms with a slotted spoon. Drain in a colander and rinse well under cold running water, then pat dry with a towel.
Leftover kale salad can be stored in an airtight container in the fridge, and it should keep for 2-3 days; the Labneh in the salad prevents it from keeping longer.
The Labneh in Kale Pomegranate Salad Recipe makes it unsuitable for dairy-free vegan/vegetarian; you can swap it for some vegan feta cheese or try making your own vegan Labneh.
To make this recipe Whole30 and Paleo-compliant, swap the chickpeas for some roasted nuts or seeds and leave out the Labneh.
Keto and low-carb eaters can swap the chickpeas for some roasted cauliflower florets instead.
Each serving contains approximately 350 calories and total net carbs of 29 grams, so not one to make if you are dieting 😉.
(Please note we use a nutritional database to calculate the nutritional information, and it should be considered as an estimate).
Why Not Try Some More of Our Kale and Bean Salads?
Recipe Card
Ingredients
- 400 grams chickpeas1 (1 can rinsed and drained, 14 ounces)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 180 grams curly kale (approximately ½ bunch, 6.35 ounces)
- 2 tablespoons white wine vinegar
- 1 cup pomegranate arils (seeds from 1 pomegranate)
- 2 tablespoons Labneh
- 1 tablespoon pistachio Dukkah
- Sea salt and freshly ground black pepper
- ¼ cup pomegranate molasses
- ⅓ cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Preheat the oven to 230°C (450°F). Line a baking tray with baking paper or foil.
- Drain your tinned garbanzo beans (chickpeas) in a colander, rinse well under cold water and then completely dry in a towel (discard any skins you come across). Transfer to your baking tray add 1 tablespoon of oil and ½ teaspoon of sea salt and mix.
- Start the garbanzo beans in a hot oven (230°C – 450°F) for 25 minutes and then turn the oven off and leave the garbanzo beans in the oven for an additional 15 minutes.
- When they are done, take them out and coat with ½ teaspoon of each of smoked paprika and cumin powder.
- Place all the vinaigrette ingredients in a glass jar and shake until emulsified.
- Wash the kale, trim and remove the stems, then shred finely, place in a large mixing bowl.
- Pour the dressing over the kale and massage the kale well until well-coated with the vinaigrette. Set aside at room temperature.
- Add the cooled chickpeas, and the pomegranate arils in the bowl with the kale, season with salt and pepper then mix until well combined. Taste and adjust seasonings.
- Arrange in a salad bowl, top with the Labneh and scatter the pistachio Dukkah on top then serve.
Notes
- To get 400 grams of cooked chickpeas, you will need to boil 200 grams of dried chickpeas.
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