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Kale and pomegranate salad in a bowl with a gold fork.

Kale & Pomegranate Salad

  • Author: Caitlin Rule
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: side dish, salad
  • Method: By hand
  • Cuisine: American


This simple kale and pomegranate salad is made with oranges, feta and a tahini balsamic dressing. It’s easy to make and the perfect addition to your holiday table.


  • 1 bunch (250g) of kale leaves, roughly chopped
  • 2 oranges, peeled + segmented
  • 1 pomegranate or 1 cup of pomegranate seeds
  • 1/3 cup pecans, roughly chopped
  • 1/2 cup feta cheese, crumbled

Tahini Balsamic Dressing:

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons tahini
  • Juice of 1 lemon (about 3 tablespoons)
  • 12 cloves garlic, minced
  • 1/2 teaspoon each salt + pepper


  1. Peel, segment, and slice the oranges. Remove the seeds from the pomegranate and thoroughly wash the kale leaves.
  2. In a bowl or jar, whisk the tahini, balsamic, lemon juice, garlic, salt, and pepper until creamy. Add a splash of water if needed.*
  3. Place the kale leaves in a large mixing bowl. Pour half of the dressing over the kale and use your hands to massage it for about 1 minute, ensuring the kale is well-coated and starts to soften.
  4. Top with the orange segments, pomegranate seeds, feta cheese, and pecans. Give a gentle toss and arrange nicely to serve.


  • Store: leftover salad in an airtight container in the fridge for up to 3 days.
  • To prepare in advance: Slice the orange, make the dressing, massage the kale leaves, remove pomegranate seeds. Store in separate airtight containers in the fridge; assemble when ready to serve!
  • Dressing: Feel free to add 1-2 teaspoons of honey for a sweeter dressing or 1 teaspoon of Dijon mustard for extra flavor.


  • Serving Size: Per serve
  • Calories: 228 calories
  • Fat: 15.9g
  • Saturated Fat: 1.7g
  • Carbohydrates: 17.4g
  • Fiber: 5.2g
  • Protein: 7.3g

Keywords: pomegranate, kale salad, Christmas salad, kale and pomegranate salad