Healthy, hearty, and delicious – that’s what you’ll get with this kale pomegranate salad with lemon maple dressing! Using a base of kale and coleslaw, this salad is one that will last a few days, making it great to prep in advance. The sweet lemon maple dressing makes this kale pomegranate salad super kid-friendly, and the pomegranates make it festive for your holiday table!
Kale pomegranate salad
I’m a huge kale salad fan. Not only is kale super nutritious, but it’s also one of my favorite salad greens because leftovers don’t go to waste. You can also find curly kale easily at grocery stores, making it accessible to more people.
Kale is a heartier green, so it can last a few days in the fridge without getting soggy like typical salad greens.
What makes this kale pomegranate salad even more special? The beautiful pop of color and burst of fruitiness from the pomegranate arils. Slivered almonds give it a nice texture from the crunchy nuts.
To the base of this salad, we’re adding in coleslaw mix, but you could definitely chop up your own cabbage.
Our lemon maple dressing brings the whole salad together. The bit of sweetness from the pure maple syrup, paired with the tart lemon juice work so well together!
This kale pomegranate salad is one you’ll keep coming back to, over and over again.
Do your kale salad recipes need sides? Be sure to check out what to serve with kale salad for more kale salad inspiration!
What you’ll need to make it
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
- raw kale
- coleslaw mix
- pomegranate seeds (arils)
- sliced almonds
- extra virgin olive oil
- lemon juice
- maple syrup
- dijon mustard
- sea salt
- black pepper
How to make kale pomegranate salad
- De-stem and chop the kale leaves into bite-sized pieces. Add to a large bowl, along with the coleslaw mix.
- Into a small mason jar, add the olive oil, lemon juice, maple syrup, dijon, sea salt, and pepper. Close with a lid, and shake to combine.
- Add the lemon maple dressing to the kale mixture, and mix with clean hands to massage the dressing into the kale. Add the pomegranate seeds and sliced almonds. Toss, serve, and enjoy!
Can you prep this salad in advance?
Absolutely! Here’s what to do:
- The first step is to mix up your lemon maple dressing and store it in an airtight container up to 7 days in advance. Keep the salad dressing in the fridge, and simply place it on the counter to come to room temperature before shaking it to remix.
- Chop your kale ahead of time.
- De-seed your pomegranate in advance.
- Make your kale pomegranate salad up to 2 days in advance, but don’t add the slivered almonds until the day you will be serving it.
Substitutions
Below you’ll find a list of substitutions that will work well in this winter kale salad recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Kale – For this salad, any type of kale will do! Try curly kale, lacinato kale, tuscan kale, dinosaur kale, purple kale, or other hearty greens. Kale haters can use baby spinach here!
Coleslaw mix – To substitute the coleslaw mix in this hearty salad, you can chop green cabbage or purple cabbage into small pieces. Add a little shredded carrot in for the coleslaw effect! Carrot is optional.
Pomegranate arils – To give that fruity flavor, use dried fruit like dried cranberries or dried cherries for a similar flavor profile. Fresh chopped apples and pears are also great alternatives to add a bit of sweetness to the salad.
Sliced almonds – Feel free to substitute any favorite nut or seed for the sliced almonds. Try diced hazelnuts, pecans, sunflower seeds, or pumpkin seeds for a crunchy texture.
Lemon juice – Apple cider vinegar or balsamic vinegar both work as alternative acids to use in this salad dressing. For a bright fruity flavor, you can also opt for lime juice or grapefruit juice.
Maple syrup – Alternative liquid sweeteners include honey, agave nectar, pomegranate molasses, or pomegranate juice to sweeten.
Note – To add a salty cheese element to this salad, try feta cheese, goat cheese, blue cheese, or parmesan cheese.
More healthy recipes you’ll love
- Kale salad with cranberries
- Kale crunch salad
- Kale, feta, pear, and walnut salad with honey poppy seed dressing
- Honey poppy seed dressing
- Paleo sweet potato casserole
Kale Pomegranate Salad with Lemon Maple Dressing
Ingredients
- 1 bunch kale
- 14 oz coleslaw mix
- 1 cup pomegranate seeds
- ½ cup sliced almonds
- 6 tbsp extra virgin olive oil
- 3 tbsp lemon juice
- 3 tbsp maple syrup
- 1 tbsp dijon mustard
- ¼ tsp sea salt
- ⅛ tsp pepper
Instructions
- De-stem and chop the kale leaves into bite size pieces. Add to a large bowl, along with the coleslaw mix.
- Into a small mason jar, add the olive oil, lemon juice, maple syrup, dijon, sea salt and pepper. Close with a lid, and shake to combine.
- Add the lemon maple dressing onto the kale mixture, and mix with clean hands to massage the dressing into the kale. Add the pomegrate seeds and sliced almonds. Toss, serve and enjoy!
Nutrition
If you try this healthy winter salad recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
Originally published November 2021. Updated February 2023.
