Pomegranate Salad: The latest addition to my Show Off Salads collection! Fresh pomegranate AND a pomegranate dressing, baby spinach, marinated raw kale, honey walnuts and blue cheese all come together in a giant festive salad for Thanksgiving, Christmas, and every occasion in between.
Also … announcing the RecipeTin Eats’ 30 Day Holiday Salad Marathon!
Holiday Salad MARATHON!
Welcome to Day 1 of the RecipeTin Eats’ Holiday Salad Marathon! For something completely different from the usual holiday baking countdowns out there, I’m bringing you a new salad recipe EVERY SINGLE DAY from today through to Christmas Eve!
That’s 30 new salad recipes* that will land on RTE between now and Christmas. 30! Thirty! THIRTY!!!! And that’s in addition to the 3 usual recipes you will continue to receive each week!
* I get weekends off 😇
Are you excited? I am! Because aren’t we all bored of the usual tomato-cucumber-lettuce garden salad routine??
Click here to see all the Holiday Salad Marathon recipes to date, or sign up for instant updates and you’ll receive a free email alert whenever I publish a new salad! 🙂
So for Salad #1 I offer this festive, substantial, something-a-little-different DOUBLE Pomegranate Salad!
Pomegranate Salad
This festive looking salad has holidays written all over it. Think Christmas/ Thanksgiving, Easter, and every in between. This dish is also great for any occasions when you want to put out what I call a Show Off Salad (here’s more of them): Salads that have something a little different about them, and are full of interesting textures and unique-yet-familiar flavours.
For today’s salad, rather than the usual token sprinkling of pomegranate seeds, we’re using LOADS in this recipe for a big hit of fresh juicy pops as well as of course all that vibrant colour. And:
Pomegranate Dressing – Tart and sweet;
Marinated kale – Simple, adds bulk and makes raw kale infinitely more delicious;
Baby spinach – For variety so it’s not just all kale;
Dried cranberries – Yet another fruity dimension, almost like dried pomegranate seeds!
Blue Cheese – For intensely savoury, salty pops playing off against the sweet/tart dressing and nuts (yes blue-cheese-haters, you can sub); and
Cinnamon Honey Walnuts (optional) – Because …. they’re amazing? And they bring welcome textural crunch to the salad.
I love how this salad has such a variety of textures, colours and flavours that just work together to so well!
Pomegranates can be a bit pricey but it’s the star ingredient for this salad and you only need one. Plus, you get more seeds out of it than you think – at least 1 cup, usually more!
What goes in my Pomegranate Salad
Here’s what goes in the salad:
Pomegranates – Fresh is best for the juiciest pops of colour, with the extra benefit of the sheer satisfaction you get to experience removing the seeds by smacking the pomegranates. Yes, it is oddly satisfying…
Raw marinated kale – Yes, I said RAW but before all you Kale Haters go running for the hills, hear me out. I like to MARINATE my kale which tenderises the leaves and softens the harshness of the distinct kale flavour. All you need is 1 teaspoon of olive oil and a pinch of salt, then get your hands in there to scrunch/soften the kale and leave for 30 minutes to tenderise. SO MUCH TASTIER!!!
Oh and this is my trick for how I remove kale leaves from the stems quickly!:
Blue cheese – Any cheese that’s creamy, salty but crumble-able (is that a word?) is fine here. If you’re just starting to dip your toes in the bluer waters of the cheese world (see what I did there), opt for Blue Castello. It is an excellent mild blue that’s a good way to introduce sceptics to blue cheese. I don’t have a favourite, I just generally love all manner of blue cheese!
Dried cranberries – For an extra little sprinkle of holiday flavour that complements the pomegranate!
Citrus or stone fruit – I don’t always include it but for the sake of giving you all options, I’ve added it in the recipe. It adds yet another element of both colour and fresh juicy interest! I used grapefruit because it’s what I have, but I prefer blood or normal oranges. Peaches and nectarines are so good too, just not quite in season yet!
Pomegranate Dressing
Here’s what you need for the tangy and sweet Pomegranate Dressing:
Pomegranate Molasses
Pomegranate Molasses is the star ingredient here. Its a thick sweet-tart syrup commonly used in Middle Eastern cuisine that tastes a bit like top-shelf balsamic, like we might use for things like Caprese Salad – with the bonus of a lovely pomegranate flavour. It’s made by reducing pomegranate juice and thickening with sugar to make it syrupy, so it makes a beautiful glossy and sticky dressing that coats the salad well.
Where to buy pomegranate molasses – It’s pretty common nowadays, sold in the vinegar section of everyday grocery stores. While you can get expensive brands, you can also find good value ones. The one pictured above is from Harris Farm Markets (Sydney) and cost $5. Pricier than most vinegars yes, but you get good bang for your buck because a little goes a long way and it’s excellent to use as an instant salad dressing – just drizzle over any greens (raw, steamed, roasted). It’s got such an intense flavour you don’t need much!
It also makes an excellent straight substitute for Balsamic Glaze in any recipe.
Honey Cinnamon Candied Walnuts
And last but not least, here’s what you need for those crispy Honey Cinnamon Candied Walnuts – honey, cinnamon and walnuts. You’re shocked, right? 😂
Alternative to walnuts – Pecans would also be really great in this. Almonds would also be great – I would roast them whole (if they’re raw almonds) then roughly chop into large pieces.
Making the Honey Cinnamon Candied Walnuts
Just toss the walnuts in the honey and cinnamon, bake for 12 minutes, then leave to cool so they become crispy!
How and what to serve with Pomegranate Salad
A salad this pretty and unique will be at home at any holiday or celebratory feast. Think Thanksgiving, Christmas, Easter, birthdays and other celebrations. I see it worthily served alongside a big juicy roast turkey, a grand beef standing rib roast, the crispiest ever pork crackling roast or a glistening Maple Glazed Ham.
It’s also got good oomph factor, which in my world means this is substantial enough to be a meal thanks to the kale which is definitely more filling than the usual leafy greens.
So it would definitely also function as a centrepiece in a salad spread for a healthy and veggo-friendly feast – something I’ve been doing more frequently recently for lunch gatherings out of the sheer convenience of being able to do all the prep ahead and not cooking hot dishes, plus it caters to the “Calorie Conscious”. This is particularly relevant to the RecipeTin Family, amongst whom there is always at least one person or another on a “diet”!
Here’s a suggestion for a selection of salads for a Salad Spread that I’d serve alongside this Pomegranate Salad:
Salad Spread Suggestion
I know that sounds maybe too healthy and all, serving just big platters of salad for a lunch. But believe me when I say inevitably a side of crusty bread and butter will make an appearance, or flatbread for stuffing. I’m not that virtuous! 😂 – Nagi x
Watch how to make it
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Pomegranate Salad – with Spinach, Kale, Honey Walnuts & Pomegranate Dressing
Ingredients
Marinated kale (tenderised for tastiness, Note 1):
- 5 kale stems (big and leafy, sub baby rocket/arugula but skip marinating)
- 1 tsp extra virgin olive oil
- Pinch of salt and pepper
Salad:
- 1 pomegranate , big, juicy (or 1 cup pomegranate arils, Note 2)
- 8 cups (120g/4.5oz) baby spinach (or baby rocket/arugula)
- 100g/3.5 oz blue cheese , crumbled yourself (Note 3)
- 1/2 cup dried cranberries (or raisins, craisins)
- 2 blood oranges , normal oranges, yellow peach, nectarine or grapefruit (optional, for extra colour/juicy/interest)
Honey Cinnamon Walnuts:
- 1 1/2 cup walnuts or pecans
- 1/4 cup honey (runny, so warm if super thick), or maple syrup
- 1/2 tsp cinnamon
- 1/8 tsp salt
Pomegranate Dressing:
- 2 tbsp pomegranate molasses (Note 4)
- 1 1/2 tbsp red wine vinegar (or white wine vinegar or cider vinegar)
- 4 tbsp extra virgin olive oil
- 1/2 tsp each salt and pepper
Instructions
Marinated Kale:
- Remove leaves: Grab the base of the stalk then run your fist up the stalk to remove the leaves.
- Slice: bundle the kale leaves on a chopping board, then slice 0.5 cm / 1/5" thick.
- 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!
Honey Walnuts:
- Toss: Place walnuts in a bowl, drizzle with honey, sprinkle with cinnamon and salt. Mix, spread on paper lined baking tray.
- 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.
Pomegranate Dressing:
- 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).
Remove Pomegranate Seeds:
- 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!!!
- 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.
Slice fruit (if using):
- Peaches, nectarines: Halve, remove stone, then cut into 4mm / 1/6" slices.
- Grapefruit, oranges: Cut off peel and pith, then segment (see this video at 41 sec for demo)
Assemble:
- Dress greens lightly: Place kale and spinach leaves in a giant bowl. Drizzle with about 3 tablespoons of Dressing then toss very well.
- 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.
- Presentation layer: Top with remaining kale & spinach, then remaining walnuts, blue cheese, pomegranates, orange segments and cranberries. Drizzle over remaining dressing just before serving.
- 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!
Recipe Notes:
Nutrition Information:
Life of Dozer
Not overly enthusiastic about this Salad Marathon…
The Pomegranate Show Off Salad looks so so delicious. Added bonus I can finally use my Pomegranate Molasses!
Perfect Tammy!! N x
So excited – our local Trader Joe’s in NY has glazed walnuts and pecans, so that’s an easy cheat. They also sell the pomegranate arils too so this is should be easy peasy! Only, I haven’t seen the pomegranate glaze. I have the juice though. Could I reduce it myself? If so, what quantities of juice and sugar would you suggest?
Oh perfect Pauline!! Let me come back to you with a glaze recipe as I usually just buy it! N x
Awesome – thank you!
Brilliant salad Marathon idea and your first salad recipe looks like a winner. Thanks
Thanks so much Lyn!! N x
This is a gorgeous salad! I hope to make it next weekend when the kids come over for dinner. Hubby is an iceberg lettuce fan and he will be a challenge, but he’ll at least try it. Maybe he and Dozer can hang out in the moping corner. Thank you again.
You’ll definitely convert him Lisa!!! Keep me updated on how he takes it! N x
Omg you have answered my Christmas inspo prayers! Never enough fancy salad recipes, I can’t wait!
Wahoo!!! Enjoy! N x
Looks wonderful. Can’ use all those ingredients but so looking forward to try different ones But that looks delish.. Love your recipes
Thanks so much Irene! N x
This recipe is amazing. Thank you so much. I cannot wait to have new recipes everyday until Christmas. Yours are truly the best ones out here.
Oh shucks! Thanks so much Lesley, that’s so kind of you! N x
You are so welcome!!
I’m going to give it a try tonight! Crossing my fingers that my daughter will partake! the pomegranate and sweet walnuts might bring her around to taste it. =)
I’d love to know how it went Irene! N x
While I really enjoy a great salad, I’m in Dozers corner. Lol good on ya Nagi
I’m looking forward to the salad marathon as I’m always on the lookout for new recipes to try. Salads are the perfect food when entertaining or for family gatherings 😁
I live in NZ and a couple of years ago I purchased some Pomegranate Molasses from the New World Supermarket
Perfect Carolyn! I hope you try this recipe then! N x
I like this salad idea, but not anything with Kale! My doctor told me, being a type 1 diabetic, that we are not suppose to eat Kale. We were discussing foods, I did not ask why! I don’t eat it regardless, but look forward to other recipes, I do eat salad for lunch each day, but carb are very low, a vegetable salad, with lot of veggies. So diabetic’s do not eat Kale, only thing I would avoid. Thanks Nagi, this is not to upset anyone, simply knowledge. I a like Dozer, looking for the cheese! haha
I apologize for butting in but I have finished medical school and have studied and am studying nutrition for over 30 years. Perhaps you should talk to your physician again as kale is considered one of the top five foods best in the the diabetic diet. I do not mean to be rude but Nagi may not be qualified to know this without consulting medical sources,
Hi Margaret, I’m not sure why your doctor would tell you that – I don’t see how it could negatively impact your blood sugar levels! It’s full of antioxidants and fibre & a nutritional powerfood! I hope you can clarify this! N x
Thanks Nagi, love the idea of a salad marathon – looking forward to making and eating ☺️
I just realised that RTE not only stands for recipetineats but also ‘Ready to Eat’ – I’m always ready to eat your food 😂
Enjoy Lynda! RTE’s RTE! 😂
Nagi NO argument from me I live on salads comes summer. Thank you kindly for extra work you are doing for us and Dozer for inspection. you should be in my place as my order from Farm arrived with Hazelnut, Sunflower, pumpkinseed flower Plus the same oils Plus balsamic vinegars cherry among others. Oh yes I do have molasses and once upon a time had pomegranate tree in my garden. Saturday Am neighbour brought me broad beans, lettuce from his garden so I was in kitchen most of day cooking storm. Made marrow bone soup with herbs from garden and broad beans peels andveal Osso bucco with beans and hips of veggies. Ok, be good and keep safe.
I don’t know where you are in Canada but there are mail order places that are much cheaper than Amazon, like less than half of Amazon’s price!!!
Yum Vera! I’m so jealous of all your fresh produce!! N x
Hello!! Looks like a great recipe. Any other Canadian readers know where to find pomegranate molasses?
Julie Smalley, you may have to order from somewhere in the USA. I live near a big city and don’t know where to buy the Pomegranate molasses, I used to look for it? The middle easterner’s from this world, use it in an Eggplant cooked dish! I may have to order since I moved to a farm, out of Houston, Texas, no one up here has it, that is a fact. Whole foods, or Central Market in Houston, Texas may have it. Or an Asian Store! Good luck!
Amazon.ca carries it, you can buy it from middle eastern stores or there is at least one recipe on the net for it.
Julie. Well Seasoned: A Gourmet Food Store in Langley B.C. carries pomegranate molasses. Check out your specialty stores
Thank you, thank you, thank you Nagi. Absolutely love the marathon salad idea! Can’t wait to try #1 pomegranate salad. Possibly tomorrow… I am not afraid of the kale either…if you say to marinate it then I am all in. Nagi, you have never steered me wrong with your terrific recipes. This recipe sounds delicious with the contrasting sweet and intense flavors.
Looks beautiful, sounds delicious! Though I’m not sure about the blue cheese… And 30 new salads will be welcome! VERY tired of the same plain Jane salad all the time. And my whole family is trying to increase veggie consumption for health and weight loss. A nice balance to all the calorie rich foods of the holiday season.
That’s ok RJ – you can always use a sub!! N x
Love the idea of a salad marathon!
Christmas Day lunch is going to be full of fresh new salads.
Not a kale fan, although I like kale chips!
I think I might replace the kale with spinach, rocket, lettuce…..anything but kale …sorry Nagi 🙂
I’m here to convert you Heather!! 😂
Poor Dozer, I would make that face ( or worse) if I had to be that close to kale too.
Kale 🥬 defn: spawn of the devil plant.
I’ve grown it, I have oven baked like chips with garlic and chilli, even tried eating tiny little baby leaves from the garden, put butter on it and it still tastes like bitter repeating yuckiness.
No problemo I can sub rocket leaves or even baby silverbeet leaves are edible 😜.
Thanks so much for the salad idea, it will be appreciated for the next 30 days.
You’re just not using it right Diana!! 😂 Just use a sub here though if you prefer! N x
Am standing up and clapping for your 30-day salad marathon ! I know I shall be wiser 30 times over ! What a beautiful early Yule present !! That said: I do know it is Thanksgiving ‘over there’ . . . have you looked how much a single solitary pomegranate costs here ? Most supermarkets do not even know what one is talking about . . . and I have been asked as much as 12 dollars for one ! OK! OK ! Happy Thanksgiving during a very difficult year . . . Meanwhile an absolutely beautiful recipe from which I have learnt a lot and which will be sent north into the ‘abysmal’ cold . . . so looking forwards to the rest . . .