This Winter Pomegranate Salad is bursting with flavor, full of bright colors, and packed with incredible textures! It’s refreshing yet comforting, making it the perfect salad for holiday gatherings, dinner parties, or even a cozy night in.
It’s versatile too—serve it as a stunning side dish or top it with grilled chicken or steak for a satisfying main course. Between the crunch of pumpkin seeds, the creaminess of feta, and the juicy pop of pomegranate seeds, every bite is a delicious balance of flavors
Why You’ll Love This Salad
✔ Gorgeous & Festive – A show-stopper on any holiday table.
✔ Flavor & Texture Perfection – Sweet, salty, crunchy, and creamy all in one bowl.
✔ Nutrient-Packed – Kale, pomegranate, and sweet potatoes bring antioxidants, fiber, and vitamins.
✔ Easy to Make – Simple steps, big flavors!
Ingredient Notes
Kale – I like to use fresh kale and destem it myself for the best texture, but pre-chopped kale works too. Massaging it with lemon and avocado oil helps soften it, making it more enjoyable to eat.
Sweet Potatoes – Roasting sweet potatoes brings out their natural sweetness, making them the perfect balance to the tangy dressing and tart pomegranate seeds.
Dijon Mustard – Grey Poupon Dijon is my go-to—it has the perfect depth of flavor. However, any Dijon mustard you have on hand will work.
Pomegranate Seeds – Fresh pomegranate seeds give the best flavor and crunch, but if they’re out of season, frozen pomegranate arils are a great alternative.
Feta Cheese – A good-quality feta will bring a rich, tangy contrast to the sweet and savory flavors in the salad. You can also experiment with flavored feta for an extra twist!
Roasted Pumpkin Seeds – These add a perfect crunch and hint of salt to bring the flavors together. I grab mine from the pre-packaged nuts and snacks section at the grocery store or buy a bulk bag at Costco.
How To Make This Salad
(Full recipe card with measurements below!)
1. Roast the Sweet Potatoes
Peel & chop sweet potatoes into bite-sized cubes. Toss them with avocado oil, salt, pepper, and garlic powder. Roast in a 400°F oven for 30 minutes, flipping halfway through, until tender and slightly crispy.
2. Massage the Kale
Place chopped kale in a large bowl. Drizzle with avocado oil, lemon juice, and sea salt. Massage with your hands for 2-3 minutes until softened and tender.
3. Make the Dressing
In a mason jar, combine:
Avocado oil, Dijon mustard, Balsamic vinegar, Salt & pepper, A splash of water. Shake well until fully combined.
4. Assemble the Salad
Toss the massaged kale and roasted sweet potatoes with the dressing. Top with crumbled feta, pomegranate seeds, and roasted pumpkin seeds.
Serve immediately and enjoy!
How to Make This Salad a Full Meal
This salad is filling on its own, but if you want to add more protein, try:
✨ Grilled Chicken – A juicy, herby chicken breast pairs perfectly.
✨ Steak – A sliced filet takes this salad to the next level.
✨ Quinoa or Farro – A great plant-based protein boost.
✨ Chickpeas or Lentils – For extra fiber and heartiness.
Storage & Make-Ahead Tips
- Make ahead: Massage the kale, roast the sweet potatoes, and prep the dressing in advance. Assemble just before serving.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 2 days.
- Meal prep: Keep dressing separate until ready to serve to avoid soggy greens.
Final Thoughts
This Winter Pomegranate Salad is the perfect balance of sweet, savory, crunchy, and creamy—all in one beautiful dish! Whether you’re serving it at a holiday dinner or meal-prepping for the week, it’s guaranteed to impress.
Have you tried adding pomegranate seeds to your salads before? Let me know in the comments!
Winter Pomegranate Salad
Ingredients
Roasted Sweet Potatoes
- 2 Sweet Potatoes, peeled
- 1 tbsp Avocado Oil
- 1 tsp Garlic Powder
- Salt & Pepper
Kale Salad
- 1 Bunch Kale, stems removed
- 1 tbsp Lemon Juice
- 1 tbsp Avocado Oil
- 1/2 tsp Sea Salt
- 1 Pomegranate, Seeds
- 1/3 C Roasted Pumpkin Seeds
- 1/2 C Feta Cheese, Crumbles
Dressing
- 1/4 C Avocado Oil
- 2 tbsp Dijon Mustard
- 1 tbsp Balsamic Vinegar
- 1 tbsp Water
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper
Instructions
- Preheat the oven to 400F. Peel the sweet potatoes and chop into bite sized cubes. Toss in 1 tbsp of avocado oil, salt, pepper, and garlic powder. Roast on a parchment paper lined baking sheet for 30 minutes or until tender. Let them cool while you prepare the rest of the salad.
- Destem and chop the bunch of kale. In a large bowl, drizzle the kale with the lemon juice, avocado oil, and salt. Massage the kale with your hands until it is tender. Let sit for a few minutes while you prep the dressing.
- To make the dressing, add 1/4c avocado oil, dijon mustard, balsamic vinegar, water, salt, and pepper to a jar with a lid. Shake to combine, or whisk together if using a bowl.
- Assemble the salad by topping the massaged kale with the roasted sweet potatoes and tossing them with the dressing. Next, add the additional toppings, the feta, pomegranate seeds, and pumpkin seeds. Serve and enjoy!