Pomegranate Kale Salad Thanksgiving
Pomegranate Kale Salad is a vibrant and refreshing addition to your Thanksgiving table, bursting with flavor and color. This delightful dish combines crisp kale, juicy pomegranate seeds, and crunchy toasted walnuts, all tossed in a tangy balsamic dressing and topped with creamy feta cheese. Quick to prepare and visually stunning, this salad is not just a side but a showstopper that will impress your guests at any gathering.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 6
- Category: Salad
- Method: No cooking required
- Cuisine: American
Ingredients
Scale
- 6 cups kale, chopped
- 1 cup pomegranate seeds
- 1/2 cup walnuts, toasted
- 1/2 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Wash and dry the kale thoroughly. Remove stems and chop into bite-sized pieces.
- In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper until well combined.
- Toast walnuts in a skillet over medium heat for about 5 minutes until lightly golden.
- In a large bowl, combine kale, pomegranate seeds, toasted walnuts, and feta cheese.
- Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve immediately or let chill for 30 minutes to enhance flavors.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 8g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: - Massage the kale with olive oil before mixing for added tenderness. - Feel free to substitute spinach or arugula for a different green base. - Add sliced apples or pears for extra sweetness and crunch.