Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Citrus Pomegranate Kale Salad

Zesty Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette


  • Author: Lyndy
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Citrus Pomegranate Kale Salad is fresh, vibrant, and bursting with seasonal flavor. With massaged kale, juicy citrus slices, crunchy almonds, creamy avocado, and sweet-tart pomegranate, it’s finished with a bright honey-lemon vinaigrette. Perfect for holiday gatherings, meal prep, or everyday healthy eating.


Ingredients

Scale

Salad:

  • 1 bunch kale, stems removed and leaves chopped
  • 1 orange, peeled and segmented
  • 1 grapefruit (or blood orange), peeled and segmented
  • ½ cup pomegranate arils
  • 1 ripe avocado, sliced
  • ⅓ cup sliced almonds, toasted
  • Optional: goat cheese, sunflower seeds, or quinoa

Honey-Lemon Vinaigrette:

  • 3 tablespoons olive oil
  • 1½ tablespoons lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Massage the kale: Place chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt. Massage for 1–2 minutes until softened.
  2. Prep citrus: Peel and segment the orange and grapefruit.
  3. Toast almonds: In a dry skillet over medium heat, toast until golden and fragrant.
  4. Mix vinaigrette: Whisk together olive oil, lemon juice, honey, Dijon, salt, and pepper.
  5. Assemble salad: Combine kale, citrus, pomegranate arils, avocado, and almonds in a large bowl.
  6. Dress and serve: Drizzle vinaigrette, toss gently, and top with optional cheese or seeds. Serve immediately.

Notes

  • Use Tuscan kale for a more tender bite.
  • Massage kale well to remove bitterness.
  • Segment citrus carefully to avoid pith.
  • Add quinoa or chickpeas for extra protein.
  • Swap honey for maple syrup to make it vegan.
  • Best enjoyed fresh, but will keep up to 2 days refrigerated.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad, Side Dish
  • Method: No-Cook
  • Cuisine: American, Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 9g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 6g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Citrus Pomegranate Kale Salad, Winter Salad Recipe, Healthy Kale Salad, Holiday Salad Recipes, Honey Lemon Vinaigrette Salad