This Winter Kale Salad with pomegranates and quinoa is one of my favorite satisfying winter salads! Made with creamy avocado, salty feta, crunchy almonds, and a tangy balsamic dressing, this salad is irresistible! Plus, the green kale and red pomegranates make for a gorgeous salad (and would be a fabulous holiday or Christmas salad!)
Jump to:
Key Ingredients
- Kale: Curly kale or lacinato kale both work great! You can also substitute this salad for partial or all mixed greens!
- Pomegranate seeds: you can purchase a whole pomegranate and seed it yourself, or you can often times find seeded pomegranates during the winter months!
- Avocado: The creamy avocado pairs so well with the kale!
- Quinoa: The quinoa makes this a heartier salad. You can serve this salad with warm quinoa or allow it to cool before tossing in.
- Sliced almonds: I use store-bought sliced almonds for an extra crunch!
- Feta cheese: to make this salad dairy-free, feel free to omit the cheese!
- Balsamic Dressing: this classic balsamic dressing is made with balsamic vinegar, extra-virgin olive oil, Dijon mustard, salt, and pepper.
Prepping the kale
I recommend removing the tough stems from the kale. I also like to chop my kale somewhat finely for an easier bite. If it is chopped finely, you won't even need to massage the kale. For ease, I also like using Trader Joe's pre-shredded Organic Kale.
If you prefer larger pieces of kale, massage the kale in some of the dressing before adding in the rest of the ingredients. This will help soften the kale and make it less tough!
How to make the perfect Winter kale salad
- Cook the quinoa: cook the quinoa with a 1:2 part ratio of quinoa to water. Bring the water and quinoa to a boil, reduce to a low simmer, cover, and cook until fully cooked through, typically 15 minutes. Lay out on a sheet pan to cool while you prep the rest of the ingredients.
- Prep the dressing: meanwhile, prep the balsamic vinaigrette by combining the balsamic vinegar, olive oil, dijon, and salt and pepper. This salad shaker is super handy but you can also use a mason jar or just a bowl and whisk. Taste the dressing with a piece of kale and add more vinegar for a punchier salad or more olive oil for a milder salad.
- Toss the salad: Toss together the kale, quinoa, pomegranates, avocado, almond, feta, and half of the balsamic dressing. Taste adding more dressing to your liking.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
Prep ahead tips
- Since Kale is a heartier green, this is a great salad to prep ahead. It will wilt slightly when made completely in advance, but will still be delicious for a day or two.
- For best results when meal prepping, combine all ingredients, except the avocado and dressing, 3-5 days ahead of time and store in an airtight container in the fridge (you can even portion out for lunches!). When ready to enjoy, add in the avocado and give the prepared dressing a good shake before tossing in the salad.
More salad recipes to try
If you love this Winter Kale Salad with pomegranates and quinoa, a 5-star rating would mean the world to me! I hope you love this salad!
📖 Recipe
Winter Kale Salad with Pomegranates
Made with avocado, quinoa, pomegranates, and a tangy balsamic dressing, this Winter Kale Salad is irresistible!
Print
Pin
Rate
Servings: 4 people
Ingredients
- ½ cup uncooked quinoa
- 1 cup water
- Kosher salt
- 5 cups shredded kale stems removed
- ¼ cup sliced toasted almonds
- 1 cup pomegranate seeds
- 2 ounces crumbled Feta cheese
- 1 avocado diced
Balsamic Dijon Dressing
- 2 tablespoon Balsamic vinegar
- ½ cup extra-virgin olive oil
- 1 teaspoon Dijon
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Add the quinoa, water, and a pinch of salt to a medium pot and bring to a boil. Reduce to a simmer on low and cover. Cook until the quionoa has absorbed the water and is fully cooked and fluffy, about 15 minutes. Spread out on a sheet pan to cool.
- Meanwhile, make the dressing. Combine the balsamic vinegar, extra-virgin olive oil, Dijon, salt, and pepper in a bowl or jar with a tight fitting lid. Whisk or shake to combine. Taste dressing and adjust as desired. For a punchier dressing, add more vinegar. For a more mild dressing, add more olive oil.
- Assemble the salad by combining the kale, pomegranates, almonds, feta, avocado, cooked quinoa, and half the dressing. Toss and add in more dressing as desired.
Notes
- Serves 4 people as a main, or 6 as a side.
- Remove the tough stems from the kale. I also like to chop my kale somewhat finely for an easier bite. If it is chopped finely, you won't even need to massage the kale. If you prefer larger pieces of kale, massage the kale in some of the dressing before adding in the rest of the ingredients.
- For best results when meal prepping, combine all ingredients, except the avocado and dressing, 3-5 days ahead of time and store in an airtight container in the fridge (you can even portion out for lunches!). When ready to enjoy, add in the avocado and give the prepared dressing a good shake before tossing in the salad.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
Tried this recipe?Please consider leaving a review! It means the world to me!
Jeff the Chef @ Make It Like a Man! says
This hits all the notes that I'd really love, especially the avocado, kale, and balsamic. I'd probably swap out dried cranberries for the pomegranates, but I have a feeling that'd work - not because it'd be better, but because I have a weird aversion to pomegranates for some reason. I always want to like them, but I never do.
Caitlin Charlton says
Thank you so much! Dried cranberries would be an awesome substitution!