Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Winter Kale Salad with Pomegranate, Feta, and Toasted Pecans Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

This simple and vibrant Winter Salad features hearty kale, sweet-tart pomegranate seeds, creamy feta cheese, and crunchy toasted pecans, all tossed in a zesty Dijon vinaigrette. Perfect for a light lunch or a festive side dish, this salad is easy to prepare and packed with fresh, seasonal flavors that brighten up any winter meal.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

For the Winter Salad:

  • ½ cup pecan halves
  • ½ small red onion
  • 10 ounces kale, stems removed and chopped into ribbons (if using bagged pre-cut kale, use 8 ounces)
  • 1 small pomegranate to yield ½ cup seeds
  • 4 ounces crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

For the Dijon Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper

Instructions

  1. Toast Pecans: Preheat your oven to 350°F. Spread pecan halves in a single layer on an ungreased baking sheet. Bake for 5-10 minutes, tossing once or twice, until toasted and fragrant. Keep a close watch and set a timer to avoid burning. Remove from oven and set aside.
  2. Prepare Onion: Thinly slice the red onion and place in a small bowl. Cover with cold tap water and let sit for 10 minutes to mellow the pungency. Drain and lightly pat the onion dry.
  3. Extract Pomegranate Seeds: Slice the pomegranate in half across the middle. Hold each half cut side down over a bowl and gently squeeze while rolling the exterior to loosen seeds. Using the back of a wooden spoon, tap firmly all around the pomegranate to release as many seeds as possible. Remove any remaining seeds with your fingers. Measure out ½ cup seeds for the salad.
  4. Make Dressing: In a small bowl or measuring cup, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, kosher salt, and black pepper until emulsified. Alternatively, combine all dressing ingredients in a tightly sealed jar and shake well.
  5. Toss Salad: Place kale ribbons and drained onions in a large serving bowl. Pour the dressing over and toss well to coat. If possible, refrigerate for 20 minutes to let flavors meld and kale soften slightly.
  6. Finish and Serve: Just before serving, sprinkle toasted pecans, pomegranate seeds, crumbled feta, and chopped parsley over the salad. Toss lightly to combine and serve immediately.

Notes

  • TO MAKE AHEAD: This salad can be made up to 8 hours in advance with the dressing added. Refrigerate until serving for best flavor.
  • When prepping pomegranate, be mindful of juice splatters; cover the bowl with a paper towel if desired.
  • Resting the kale in dressing helps tenderize the tough leaves and deepens flavor.
  • Use freshly toasted pecans for optimal crunch and aroma.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/winter-kale-salad-with-pomegranate-feta-and-toasted-pecans-recipe/