Kale and Pomegranate Salad

kale and pomegranate salad

Kale and Pomegranate Salad

I haven’t been tempted to buy a new cookbook in quite a while. I’ve been using the library to explore instead. But I went with my eldest to the bookstore Sunday morning and saw Jenny Rosenstrach’s How to Celebrate Everything. After looking through it, I decided to buy it. I really enjoyed her previous book, Dinner: A Love Story. It made for good reading and good cooking and this new book looks equally promising.

I was going to grill hamburgers for dinner and thumbed through the new cookbook looking for a side dish. I found her recipe for kale salad with pomegranates and had everything I needed, including kale and pomegranates from the garden! The pomegranate bush out back is loaded so I will be searching out other recipes for pomegranates soon.  The dressing calls for pomegranate molasses, which I had picked up in a Middle Eastern grocery store. If you can’t find it, you can use a pinch or two of sugar instead.

I had a jar of Dijon mustard with just a bit left in it so used that to mix up the dressing in. It makes a handy container for keeping the leftover dressing, too.

Kale and Pomegranate Salad

A healthy and delicious salad with kale, pomegranate seeds, red onion and herbs and a dressing with pomegranate molasses.

  • Dressing
  • 1/2 teaspoon Dijon mustard
  • 1/3 cup olive oil
  • 1 1/2 teaspoons pomegranate molasses
  • 1/4 cup white balsamic vinegar
  • 1 teaspoon Sriracha sauce
  • salt and pepper to taste
  • 1 teaspoon lime juice
  • Salad
  • 4 cups of kale cut in 1/4 ribbons
  • 1/2 cup or more pomegranate seeds
  • 2 Tablespoons minced red onion
  • a handful of finely chopped dill, cilantro or parsley (or a combination)
  • salt and pepper to taste
  1. Mix up the dressing in a small jar, then pour over the salad. Season to taste with salt and pepper.



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