No more boring desk lunches when you have this healthy Kale Salad with Pomegranate Molasses Dressing. Feel free to add a piece of grilled chicken for extra protein.
I bet many of you have jumped on the healthy new year bandwagon, so I’m bringing you a delicious AND nutritious kale salad recipe today. This salad has everything you need – a great balance of flavors, varying textures, and jam-packed flavor in every bite. You can serve it as an appetizer or feel free to add a piece of protein, such as grilled chicken, and make it a meal of its own.
Pomegranates are SUPER healthy – they’re packed with antioxidants, which help to protect you from heart disease and cancer. I’ll admit, peeling pomegranates is not my favorite activity, but it’s worth it for the delicious sweet crunch you get from each tiny aril. (Don’t be stupid and wear a white shirt while peeling them like I did – you’ll get the juice everywhere!) I know you can buy the arils on their own, but I find that the price tends to be astronomical, so I usually opt to peel the pomegranate myself.
Pomegranate molasses is something I’ve had in my pantry for years and I’ve talked about it many times on the blog. I use it in my Muhammara and my Persian Chicken Stew. It adds a sweet and tangy punch to whatever you’re making. When adding it to a salad dressing, it adds a more complex acidity than you get from lemon juice or vinegar.
You can find pomegranate molasses in Middle Eastern supermarkets, on Amazon, and at Whole Foods. It’s also incredibly easy to make at home and I show you how in this post.
- 1.5 Tablespoons pomegranate molasses
- 1 Tablespoon red wine vinegar
- 1/2 Tablespoon dijon mustard
- 2 teaspoons honey
- 1/3 cup extra-virgin olive oil
- salt and pepper
- 6 cups kale, tough ribs removed
- 1/3 cup pomegranate arils
- 1/4 cup roasted, unsalted pistachios (shelled)
- 1/4 cup shaved parmesan
- salt and pepper
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In a small bowl, whisk together the pomegranate molasses, red wine vinegar, dijon, and honey. Slowly drizzle in the extra-virgin olive oil to emulsify. Add salt and pepper to taste.
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In a large bowl combine the kale, pomegranate arils, pistachios, and parmesan. Toss with about 1/4 cup of dressing, or to taste. Season lightly with salt and pepper. The dressed salad will keep for about 24 hours.
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Maggie
Ohmygod! This dressing looks unbelievable! I struggle to love raw kale sometimes (although I love it sauteed and baked) but I’d adore anything drizzled with this. I’ve been wondering how I’d use the rest of my bottle of pomegranate dressing and now I have my answer. Pinned!
Rachel (littlechefbigappetite)
Thanks Maggie! I know, I thought the same thing when I first bought Pom molasses, but there are actually SO MANY delicious ways to use it! I also know how you feel about raw kale, so I sometimes soak in (light) salt water to help break it down a bit.
Katie | Healthy Seasonal Recipes
I love this combination of ingredients. I have been back to the basics this month for sure. And i happen to think Kale cures all evil when it comes to undoing the damage from the holidays. Great recipe!
Rachel (littlechefbigappetite)
Katie, I completely agree! Everyone could use a little kale in their diet these days 🙂 Thanks for stopping by!