Winter Pomegranate Salad is the ultimate cold-weather side dish, brimming with crisp kale, crunchy cabbage, sweet pomegranate arils, and rich blue cheese. Whether you’re planning a cozy dinner at home or prepping a festive holiday spread, this colorful salad delivers bold flavor and satisfying texture with every bite. Paired with a tangy orange-maple vinaigrette, it’s both refreshing and comforting — a must-have on your winter menu.
Winter isn’t just about soups and casseroles. A good seasonal salad like this Winter Pomegranate Salad can brighten up any meal with its vibrant colors and nutrient-dense ingredients. Featuring hearty greens and topped with candied pecans, juicy pomegranate, and creamy blue cheese, this dish offers a balance of sweet, savory, and tangy flavors that work beautifully together.
Table of Contents
❤️ Why You’ll Love This Recipe
- Seasonal & nutritious: Packed with winter produce like kale and pomegranate
- Quick to make: Just 15 minutes from prep to plate
- Flexible: Easy to swap ingredients based on what’s in your fridge
- Holiday-perfect: A beautiful side for Thanksgiving, Christmas, or New Year’s
- Meal-prep friendly: Can be made ahead with dressing stored separately
🛒 Ingredients
- 4 oz curly kale, de-ribbed and chopped
- 4 oz green or red cabbage, finely shredded
- ½ cup candied pecans
- ½ cup pomegranate arils
- ½ red onion, finely diced
- ½ cup crumbled blue cheese (or feta)
For the Orange-Maple Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp orange juice, freshly squeezed
- 1 tsp orange zest
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- ¼ tsp salt
- ⅛ tsp black pepper
👨🍳 Instructions
- Massage the kale: Remove tough stems and chop leaves into bite-sized pieces. Add to a large bowl and massage with your hands for 1 minute until tender.
- Add the veggies: Toss in the shredded cabbage, diced red onion, and pomegranate arils.
- Top with cheese and nuts: Add crumbled blue cheese and candied pecans to the bowl.
- Make the dressing: In a separate bowl or jar, whisk together olive oil, orange juice, zest, mustard, maple syrup, salt, and pepper until emulsified.
- Toss and serve: Pour the vinaigrette over the salad and toss until evenly coated. Serve immediately for best texture.
⏱️ Recipe Details
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 6 side servings or 4 entrée salads
🔢 Nutrition Facts (per serving)
- Calories: 155 kcal
- Carbohydrates: 13g
- Protein: 2g
- Fat: 11g
- Sugar: 9g
- Fiber: 2g
- Vitamin C: 35mg
- Calcium: 48mg
- Iron: 1mg
💡 Tips & Variations
- Massage your kale: This softens the leaves and reduces bitterness.
- Substitute the cheese: Use crumbled feta or goat cheese instead of blue cheese.
- Make it vegan: Omit the cheese and use maple syrup instead of honey.
- Try other nuts: Walnuts or hazelnuts work great in place of pecans.
- Add protein: Top with grilled chicken or chickpeas for a full meal.
❓ FAQs
Can I make this salad ahead of time?
Yes! Just store the dressing separately and toss it in right before serving to keep everything crisp.
What can I use instead of pomegranate arils?
Try dried cranberries, raspberries, or chopped apples for a sweet alternative.
Is blue cheese necessary?
Not at all. Feta or goat cheese are delicious substitutes with a milder flavor.
Winter Pomegranate Salad
Ingredients
Equipment
Method
- Massage chopped kale for 1 minute to soften.
- Add cabbage, onion, pomegranate, pecans, and cheese.
- In a separate bowl, whisk together all dressing ingredients.
- Pour dressing over salad and toss well. Serve immediately.
Notes
– Store dressing separately if preparing ahead.
🧾 Conclusion
This Winter Pomegranate Salad is more than just a pretty plate — it’s a delicious, wholesome celebration of seasonal produce. Whether you’re hosting guests or treating yourself to something special, this salad brings freshness and elegance to your winter meals.