This Pomegranate Apple Kale Salad proves holiday sides don’t have to be heavy to be festive.
Tender kale is tossed with sweet Honeycrisp apples, bright pomegranate seeds, and crunchy pumpkin seeds. A honey-pomegranate vinaigrette ties it all together with the perfect balance of tangy and sweet.
Even salad skeptics won’t be able to resist sneaking seconds. Plus, you can make it ahead — leaving you free to focus on the rest of the holiday dishes.
Why KJ Loves
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Pomegranate Apple Kale Salad is so festive and the perfect touch of holiday flare to any table this season! Plus, it can be made in advance and easily transported!
Why You’ll Love This Fall Salad
- The textures are incredible: crisp apples, crunchy seeds, and tender kale
- Pomegranate seeds add little bursts of sweetness (and look stunning!)
- The dressing is simple but packed with flavor
- It’s make-ahead friendly
- Perfect for holiday tables or everyday meals
Pomegranate Kale Salad Ingredients
Kale
Make sure to remove the tough stems and chop the leaves into bite-sized pieces.
Honeycrisp Apples
Honeycrisps are my go-to for this salad, with their perfect sweet-tart balance and crisp bite. But any firm, crisp apple works beautifully — try Fuji for extra sweetness or Pink Lady for a bit more tang.
Pomegranate Seeds
These little gems add both flavor and visual appeal. You can buy them already seeded or seed a pomegranate yourself (it’s easier than you think!).
Pumpkin Seeds
For an addictive crunch, I recommend toasted pumpkin seeds. You could also use toasted pepitas.
Optional Add-ins
A sprinkle of creamy feta or goat cheese takes this salad to the next level.
For the Dressing:
- Shallot (minced)
- Dijon Mustard
- Honey
- Avocado Oil
- Pomegranate Juice
- Salt
How To Make Pomegranate Apple Kale Salad
1
Prep the kale.
Remove the tough stems from the kale and chop the leaves into bite-sized pieces.
2
Prep the apples and other ingredients.
Core the Honeycrisp apples and cut them into small, even diced pieces (about 1/2-inch cubes). Then, finely mince the shallot for the dressing.
If you’re starting with a whole pomegranate, cut it in quarters and remove the seeds in a bowl of water. The seeds will sink while the white pith floats!
If needed, toast your pumpkin seeds in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly golden.
3
Whisk up the dressing.
In a small bowl, combine the minced shallot, Dijon mustard, honey, avocado oil, pomegranate juice, and salt. Whisk until smooth and well combined.
4
Toss it all together.
In a large bowl, combine the chopped kale, diced apples, pomegranate seeds, and toasted pumpkin seeds. Pour the dressing over top and toss well to coat all ingredients.
5
Dress it up.
Add the finishing touches with a sprinkle of extra pomegranate seeds and pepitas. Top it with creamy feta or goat cheese if you like. This pomegranate apple kale salad is ready to steal the show!
Fall Kale Salad FAQ
Can I use pre-chopped kale?
Yes! Just make sure to remove any tough stems that might have been left behind.
How do I store leftover salad?
Store pomegranate apple kale salad in an airtight container in the refrigerator for up to 2 days. (Kale is one of the few greens that taste great with dressing left on — it actually gets more tender and flavorful!)
What's the best way to seed a pomegranate?
Score the pomegranate into quarters and submerge in a bowl of water while removing the seeds. The seeds will sink while the white pith floats!
Can I substitute the avocado oil?
Extra virgin olive oil works great as a substitute for the salad dressing.
Make It A Feast
Serve an unforgettable spread with our complete Thanksgiving menu. Each dish brings something special to create a perfectly balanced feast.
- Citrus Herb Roasted Turkey – Bright, fresh flavors make this bird the perfect holiday centerpiece. A classic made special with aromatic citrus and herbs.
- Cranberry Orange Sauce – Sweet-tart sauce with a citrus twist that brightens every bite. Make it ahead for stress-free hosting!
- Honey Pecan Hasselback Butternut Squash – A show-stopping side with crispy edges and sweet honey-pecan topping. Looks fancy but is surprisingly simple.
- Pumpkin Spice Latte Pudding – A cozy, creamy finish to your meal that combines favorite fall flavors into one dreamy dessert.
We’ve designed these recipes to help you host with confidence, with make-ahead options that let you spend more time making memories. 💪
Pomegranate Apple Kale Salad
- Total Time: 20 minutes
- Yield: 6-8 servings 1x
Description
This Pomegranate Apple Kale Salad proves holiday sides don’t have to be heavy to be festive.Tender kale is tossed with sweet Honeycrisp apples, bright pomegranate seeds, and crunchy pumpkin seeds. A honey-pomegranate vinaigrette ties it all together with the perfect balance of tangy and sweet.Even salad skeptics won’t be able to resist sneaking seconds. Plus, you can make it ahead — leaving you free to focus on the rest of the holiday dishes.
Ingredients
For the salad:
- 10 oz chopped kale, stems removed
- 2 large honeycrisp apples, diced
- 1 cup pomegranate seeds
- ½ cup pumpkin seeds
- Optional add-on’s: feta or goat cheese crumbles
For the dressing:
- 1 tablespoon shallot, finely minced
- ¼ cup dijon mustard
- ¼ cup honey
- ¼ cup avocado oil
- 3 tablespoons pomegranate juice
- ½ teaspoon salt
Instructions
- For the salad combine all the ingredients together in a large bowl.
- For the dressing, whisk together all of the dressing ingredients until smooth and well combined.
- Pour the dressing over the salad and toss to combine. Serve immediately or make a day in advance and store in the refrigerator until ready to serve.
Notes
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Make this salad extra pretty by serving with pieces of fresh pomegranates and apple slices on top.
- Prep Time: 20 minutes
- Category: Side Dish
Nutrition
- Serving Size: 1
- Calories: 225
- Sugar: 15.1g
- Fat: 5g
- Carbohydrates: 41.6g
- Fiber: 5.2g
- Protein: 8g
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
