recipetineats5.0
Pomegranate Salad - with Spinach, Kale, Honey Walnuts & Pomegranate Dressing
Recipe video above. Fabulously festive to look at, and scrumptious to eat! Crunchy Honey Walnuts add texture, while creamy blue cheese brings tangy umami to this party. And as for raw kale haters? Don't despair! This kale is MARINATED to tenderise and temper the kale flavour.As for the pomegranates - use pre-seeded if you must, but there's something so satisfying about smacking them out yourself! .... Oh, and it's juicier and fresher too! ;)BONUS: Keeps pretty well even once dressed. SERVES: 3 as a filling lunch, 8-10 as a side salad.
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●wooden spoon
📝 Preparation Steps
1
Marinated Kale:
2
Remove leaves: Grab the base of the stalk then run your fist up the stalk to remove the leaves.
3
Slice: bundle the kale leaves on a chopping board, then slice 0.5 cm / 1/5" thick.
4
Scrunch: Place in bowl, drizzle with olive oil, sprinkle with salt and pepper. Use your hands to scrunch in order to soften leaves and coat everything with the oil. Do this for ⏱️ 20 seconds. Leave for ⏱️ 30 minutes to marinate - leaves will soften. Try it - much tastier than plain raw!
5
Honey Walnuts:
6
Toss: Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon and salt. Mix, spread on paper lined baking tray.
7
Bake: Bake at 180°C/350°F (160°C fan) for ⏱️ 15 minutes, tossing once halfway. Leave to cool, then use fingers to roughly break walnuts up into slightly smaller pieces.
8
Pomegranate Dressing:
pomegranate (, big, juicy (or 1 cup pomegranate arils, Note 2))1(120g/4.5oz) baby spinach (or baby rocket/arugula)8 cupspomegranate molasses (Note 4)2 tbsp
9
Place ingredients in a jar and shake very well, being sure that there is no molasses left on the bottom of the jar. (Shake in jar is better than whisking to bring this dressing together).
10
Remove Pomegranate Seeds:
pomegranate (, big, juicy (or 1 cup pomegranate arils, Note 2))1(120g/4.5oz) baby spinach (or baby rocket/arugula)8 cupspomegranate molasses (Note 4)2 tbsp
11
Cut pomegranate in half. Over a bowl, turn cut face downwards, then use a wooden spoon to (very!) firmly smack the back of the pomegranate. The seeds will fly out through your fingers into the bowl. It's very satisfying!!!
pomegranate (, big, juicy (or 1 cup pomegranate arils, Note 2))1(120g/4.5oz) baby spinach (or baby rocket/arugula)8 cupspomegranate molasses (Note 4)2 tbsp
12
Keep smacking all over the skin until the seeds are all out. Pick out any white pith that fell out, then use seeds per recipe. You will probably get some juices pooling in the bowl; add this to the dressing too.
13
Slice fruit (if using):
14
Peaches, nectarines: Halve, remove stone, then cut into 4mm / 1/6" slices.
15
Grapefruit, oranges: Cut off peel and pith, then segment (see this video at ⏱️ 41 sec for demo)
16
Assemble:
17
Dress greens lightly: Place kale and spinach leaves in a giant bowl. Drizzle with about 3 tablespoons of Dressing then toss very well.
18
Layer half: Pour half kale/spinach into a large serving bowl. Sprinkle with 1/3 EACH of walnuts, blue cheese (crumbled), pomegranates, orange segments, and cranberries.
pomegranate (, big, juicy (or 1 cup pomegranate arils, Note 2))1(120g/4.5oz) baby spinach (or baby rocket/arugula)8 cups
19
Presentation layer: Top with remaining kale & spinach, then remaining walnuts, blue cheese, pomegranates, orange segments and cranberries. Drizzle over remaining dressing just before serving.
pomegranate (, big, juicy (or 1 cup pomegranate arils, Note 2))1(120g/4.5oz) baby spinach (or baby rocket/arugula)8 cups
20
Serving: Best served freshly assembled but this salad will hold up much better than most because kale doesn't go as soggy once dressing, it's even good the next day!
Nutrition Facts
calories
300 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
3 g
sugar Content
19 g
sodium Content
247 mg
protein Content
5 g
cholesterol Content
3 mg
carbohydrate Content
27 g
saturated Fat Content
3 g
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