Winter doesn’t mean skipping salads — it means making them smarter. This winter pomegranate salad is loaded with hearty greens, tangy fruit, and a bold vinaigrette that’s both sweet and citrusy. It’s refreshing, festive, and made entirely with ingredients that shine during colder months. The combination of flavors and textures is so good, even salad skeptics will want seconds.
Table of Contents
Why You’ll Love This Recipe
- Seasonal & vibrant: Made with winter produce like kale, cabbage, and pomegranate
- Quick to prepare: Just 15 minutes from start to finish
- Flavor-packed: Sweet, tart, salty, and savory in one bite
- Perfect for holidays: A colorful addition to Thanksgiving or Christmas menus
- Make-ahead friendly: Stays crisp thanks to sturdy greens
Ingredients
- 4 oz curly kale, ribs removed and chopped
- 4 oz red or green cabbage, shredded
- ½ cup candied pecans (or regular toasted pecans)
- ½ cup pomegranate arils
- ½ red onion, finely diced
- ½ cup crumbled blue cheese (or feta)
For the Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp fresh orange juice
- 1 tsp orange zest
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
- Prep the greens: Remove stems from kale and chop leaves into bite-size pieces. Place in a large mixing bowl.
- Massage the kale: Gently massage kale with clean hands for about 1 minute to soften the texture.
- Add cabbage: Shred and mix in the cabbage with the kale.
- Add toppings: Toss in the pecans, pomegranate seeds, red onion, and crumbled cheese.
- Make the dressing: In a small bowl, whisk together olive oil, orange juice, zest, Dijon mustard, maple syrup, salt, and pepper until emulsified.
- Toss & serve: Pour the dressing over the salad and gently toss until everything is well coated. Serve immediately.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 6 side servings (or 4 main salads)
Nutrition Facts (per serving – approximate)
- Calories: 155
- Carbohydrates: 13g
- Protein: 2g
- Fat: 11g
- Saturated Fat: 1g
- Sugar: 9g
- Fiber: 2g
- Sodium: 174mg
- Vitamin C: 35mg
- Vitamin A: 1918 IU
- Iron: 1mg
Tips & Variations
- Massage matters: Softens kale and improves texture. Don’t skip it.
- Make it nut-free: Swap pecans for roasted pumpkin seeds or sunflower seeds.
- Change the cheese: Feta or goat cheese work beautifully instead of blue cheese.
- Add protein: Top with grilled chicken or quinoa to make it a full meal.
- Make ahead: Keep dressing separate until ready to serve to prevent soggy greens.
FAQs
Can I prepare this salad in advance?
Yes! Chop all the ingredients and store them separately. Add dressing just before serving to keep everything crisp.
What can I substitute for pomegranate?
Dried cranberries, raspberries, or orange segments are all great seasonal alternatives.
Can I use a different dressing?
Absolutely. A simple balsamic vinaigrette or honey mustard would also complement the flavors well.
Winter Pomegranate Salad
Equipment
- Mixing bowls
- Whisk
- Cutting board & knife
Ingredients
- – 4 oz curly kale chopped
- – 4 oz shredded cabbage
- – ½ cup candied pecans
- – ½ cup pomegranate arils
- – ½ red onion diced
- – ½ cup crumbled blue cheese
- **Vinaigrette:**
- – 3 tbsp olive oil
- – 2 tbsp orange juice
- – 1 tsp orange zest
- – 1 tbsp Dijon mustard
- – 1 tbsp maple syrup
- – ¼ tsp salt
- – ⅛ tsp black pepper
Instructions
- Remove kale ribs and chop leaves. Massage for 1 minute until tender.
- Add cabbage, pecans, pomegranate, onion, and cheese.
- Whisk vinaigrette ingredients until smooth.
- Pour dressing over salad and toss gently.
- Serve immediately or chill components separately if prepping ahead.
Notes
– Feta or goat cheese can substitute blue cheese.
– Store undressed for up to 2 days.
Conclusion
This winter pomegranate salad is a must-try recipe for the cold season — easy to make, endlessly customizable, and brimming with flavor. Whether it’s a holiday spread or weekday lunch, this vibrant salad will steal the show.