Kale & Pomegranate Salad

Name: Kale & Pomegranate Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 bunch curly kale leaves, roughly chopped; ½–¾ cup fresh pomegranate seeds; ⅓ cup toasted pepitas (pumpkin seeds); ¾ cup (100g) crumbled feta cheese; ½ cup uncooked French lentils or 1 can (400g / 14 oz) lentils, rinsed and drained; 1 lb (450g) sweet potato, peeled and cut into small chunks; Juice of 1 lemon; 1 tablespoon Dijon mustard; 1 tablespoon honey (or maple syrup); 3 tablespoons tahini; 1 teaspoon salt; ¼ teaspoon black pepper

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This nourishing kale and pomegranate salad features sweet potatoes, lentils, feta, and a tangy lemon tahini dressing. It's easy to make and a perfect addition to any holiday table.

Kale and pomegranate salad in a bowl with spoons.

Looking for the perfect festive salad to serve at your next gathering? This vibrant kale and pomegranate salad deserves a spot on your menu! It’s hearty, colourful, and bursting with sweet and savory flavour. Kale leaves are gently massaged with a lemon tahini dressing, then tossed with roasted sweet potatoes, protein-packed lentils, juicy pomegranate seeds, creamy feta, and crunchy pepitas for the perfect finishing touch.

One of kale’s best qualities is its resilience—it stays fresh and crisp even after being stored in the fridge, making it ideal for prepping ahead of time. I love bringing this salad to BBQs, Christmas parties, or any festive event. It’s incredibly versatile and pairs beautifully with roasted meats or seafood.

Side shot of kale and pomegranate salad in a bowl with a fork.

Ingredients You’ll Need

You only need 10 ingredients to make this kale and pomegranate salad recipe:

Kale: I used curly kale, but lacinato (also known as dinosaur or Tuscan kale) works just as well. Use one large bunch or about 5 packed cups of pre-packaged kale.
Pumpkin Seeds (Pepitas): Roasted pepitas add a lovely crunch and pair beautifully with pomegranate, but feel free to substitute with pecans or walnuts if you prefer.
Lentils: I used freshly cooked French lentils because I had them on hand, but canned lentils are a great time-saving option.
Pomegranate: I used the seeds from one whole pomegranate. You can also use pre-seeded pomegranate arils to save time—aim for about ½ to ¾ cup.
Sweet Potatoes: Use about 1 large or 2 medium sweet potatoes, depending on size.
Feta Cheese: Crumbled cow’s milk feta is my go-to, but goat cheese or a dairy-free alternative would also work well.
Lemon: Fresh lemon juice brings brightness to the dressing and cuts through the earthy flavor of the kale. For extra zing, you can add a bit of lemon zest at the end.
Tahini: This nutty, creamy sesame paste gives the dressing a rich texture and depth of flavor.
Dijon Mustard: Adds a subtle tang and depth to the dressing, tying all the flavors together.
Honey: A touch of honey balances the acidity in the dressing. You can substitute it with maple syrup if needed.

Complete list of ingredients and amounts is located on the recipe card below.

How to make Kale & Pomegranate Salad

Prepare the sweet potatoes: Peel and cut the sweet potatoes into 1-inch cubes. Place them on the baking tray, drizzle or spray with oil, and season with salt and pepper. Toss well to coat — I like to use my hands to massage the seasoning into each piece.

Roast: Spread the sweet potatoes out evenly on the tray, making sure they aren’t crowded. Roast at 200°C / 425°F (180°C fan) for 40 minutes or until golden and tender.

Make the tahini dressing: In a bowl or jar, whisk together tahini, Dijon mustard, honey, lemon juice, salt, and pepper until smooth and creamy.

Cook the lentils: If using dry lentils, rinse them, then simmer in boiling water for 15–20 minutes until tender. Drain and rinse under cold water. If using canned lentils, simply drain and rinse well.

Massage the kale: Place the kale leaves in a large mixing bowl. Pour in half of the dressing and massage with your hands for about 1 minute, until the kale softens and is well coated.

Assemble the salad: Add the roasted sweet potatoes, lentils, feta cheese, pepitas (pumpkin seeds), and pomegranate seeds to the bowl. Drizzle with the remaining dressing, gently toss to combine, and serve.

Variations and substitutions

Instead of kale: You could try this with a base of arugula (rocket), baby spinach, or a spring mix.
Different cheese: You could try goat cheese; it also tends to pair well with sweet potatoes.
Dried fruit: Feel free to swap the pomegranate seeds or also add dried cranberries, finely chopped Medjool dates, or raisins for an extra pop of sweetness.
Grains: To make this salad more hearty and filling, add cooked quinoa, brown rice, freekah, or pearl couscous.
Instead of pepitas: Swap with roasted pecans, walnuts or sliced avocado on top.
No lemons? Swap the lemon juice for white wine vinegar or apple cider vinegar.

Storing leftovers

Store any leftover kale and pomegranate salad in an airtight container in the refrigerator for up to 3 days. Note that the sweet potatoes may become slightly soft over time.

Recipe FAQ

Any recommendations for protein options?

Shredded chicken, grilled salmon, or boiled/poached eggs work well. For a vegetarian option, consider adding tofu or chickpeas.

Can I customise the dressing?

Absolutely! Adjust the ratio of tahini to lemon, add honey for sweetness, or include freshly minced garlic for an extra kick. Feel free to get creative and tailor the recipe to suit your taste preferences!

Do you have to use kale in this salad?

While kale works best in this recipe, you can substitute it with baby spinach or romaine. However, it’s important to note that the fruits may weigh down more tender lettuces.

More Festive Salads

Cypriot Grain Salad

Roasted Cauliflower Kale Salad With Tahini Yoghurt

Cinnamon Pumpkin Quinoa Salad

Spring Onion Potato Salad

If you try this pomegranate kale salad recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.