Name: Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 2 bunches green kale, leaves chopped; 5-6 clementine/mandarin oranges, peeled & sectioned; 1/3 cup pomegranate arils; 1/4 cup pepitas; 1 lemon (for massaging kale); Olive oil (for massaging kale); 4 lemons, juiced; 1/4 cup olive oil; 2 tbsp + 2 tsp honey; Cracked black pepper, to taste

Jump to Recipe·5.2 from 6 reviews

If you’re looking for a salad that’s as gorgeous to look at as it is delicious to eat, you’ve just found your new favorite: Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette. This salad is a total celebration of color, texture, and bold winter flavors—sweet mandarins, tart pomegranate jewels, and sturdy kale all tossed in a zippy, sunshine-bright vinaigrette. It’s festive enough to impress at the holiday table yet simple and fresh enough to throw together for a weeknight dinner. This Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette is one dish you’ll want to make on repeat!

Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

This salad shines because of its simple, seasonal ingredients that pack cheer, flavor, and crunch into every bite. Each element is carefully chosen to balance sweet, tangy, and savory notes while making your plate look like edible art.

Kale: The heart of this recipe, kale brings vibrant color, sturdy crunch, and loads of nutrients that hold up beautifully to hearty toppings and zesty dressing.
Clementine/Mandarin Oranges: These juicy segments offer a sweet pop of citrus flavor and bright color for that irresistible winter vibe—Cuties or Halos work perfectly!
Pomegranate Arils: Tiny ruby bursts of tart, juicy perfection; they turn every forkful into a party.
Pepitas (Pumpkin Seeds): Toasted pepitas add a warm, nutty crunch and lovely contrast to the fruit, making the texture of this salad unforgettable.
Lemon (for massaging kale): A squeeze of fresh lemon not only infuses brightness but also breaks down the kale’s tough fibers for a perfect, tender bite.
Olive Oil (for massaging kale): A gentle splash helps soften the greens and adds a silky finish; extra light olive oil makes the massaging step effortless!
Lemons (for vinaigrette): Their juice brings zing and freshness to the flavorful honey-lemon vinaigrette.
Olive Oil (for vinaigrette): The backbone of any good vinaigrette, it delivers velvety richness and helps bring all the flavors together.
Honey: A drizzle of honey rounds out the tartness of the citrus and adds a delicate sweetness to the vinaigrette—just right, never cloying.
Cracked Black Pepper: Freshly cracked black pepper adds a little warmth and depth, tying the entire salad together.

How to Make Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette

Step 1: Toast the Pepitas

Preheat your oven to 375 degrees and line a baking pan with parchment paper. Spread the pepitas evenly on the pan and toast them for 5 to 6 minutes. Go by your nose and sight—the moment they smell nutty and look lightly golden, they’re perfect. Let them cool so they stay nice and crunchy when you sprinkle them on your Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette.

Step 2: Make the Honey-Lemon Vinaigrette

In a small bowl or jar, whisk together the freshly squeezed juice from four lemons, olive oil, honey, and plenty of cracked black pepper. The result is a bright, sunshiney vinaigrette that pulls the whole salad together. Stash it in the fridge while you prep the other ingredients to let the flavors mingle.

Step 3: Massage the Kale

Strip the kale leaves from the stems and chop into satisfying, bite-sized pieces. In your biggest salad bowl, add a good splash of olive oil and the juice from one lemon. Now comes the magic—massage the kale firmly for about 5 minutes until you physically feel it soften and shrink. This makes the greens tender, flavorful, and totally craveable. Don’t hold back; kale can take it!

Step 4: Prepare Oranges and Pomegranate

Peel and section your clementine or mandarin oranges—if the segments are large, a quick slice in half helps them scatter beautifully through the salad. De-seed your pomegranate (pro tip: do this in a bowl of water to avoid stains). These little fruit jewels will glimmer against the dark green kale.

Step 5: Toss It All Together

Add the orange segments and pomegranate arils to your massaged kale. Drizzle on as much honey-lemon vinaigrette as you’d like—this salad is all about building layers of flavor and vibrance. Toss gently to coat all the ingredients without bruising the citrus. The aroma alone will have you reaching for your fork!

Step 6: Garnish and Serve

Spoon the Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette into bowls and finish each serving with a generous sprinkle of toasted pepitas. Serve it up and get ready for rave reviews—every bite is a burst of sweet, tangy, crunchy, and fresh!

How to Serve Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette

Garnishes

To make your salad extra special, top it with a final flurry of toasted pepitas, an extra little sprinkle of pomegranate arils, and perhaps a few zest curls of lemon. A touch of flaky sea salt or even a grating of fresh black pepper just before serving can also elevate the flavors for an eye-catching finish.

Side Dishes

This show-stopping salad pairs beautifully with main courses like grilled salmon, roasted chicken, or even a hearty winter grain bowl. It’s also a fantastic centerpiece for a vegetarian spread, flanked by soups, cheese platters, or warm crusty bread to soak up any leftover vinaigrette.

Creative Ways to Present

The Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette shines in a big serving bowl for buffet-style meals, but you can also get fancy by plating it individually on chilled plates. For a holiday appetizer, try piling small portions on Belgian endive leaves, or serve in clear glass jars for a portable, picnic-inspired twist.

Make Ahead and Storage

Storing Leftovers

The hardy nature of kale means this salad holds up brilliantly in the fridge for about 2 to 3 days. Simply cover any leftovers tightly and store in the refrigerator. If possible, keep the toasted pepitas separate until ready to serve so they stay extra crunchy.

Freezing

While most salads aren’t freezer-friendly, it’s especially true for Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette. The fresh fruits and delicate honey-lemon dressing don’t fare well in the freezer—the textures and flavors are just too wonderful to risk freezing. It’s best to enjoy this salad fresh or from the fridge.

Reheating

This salad is meant to be enjoyed cold or at room temperature, so no reheating is needed! If it’s a bit chilly straight from the fridge, let it sit out for 10 or 15 minutes to take the edge off before serving. The flavors become even more pronounced at room temp.

FAQs

Can I use other types of kale?

Absolutely! While curly green kale is standard, lacinato (dino) kale also works wonderfully and offers a slightly milder flavor. Just be sure to massage whichever variety you choose for the best texture.

How do I seed a pomegranate without making a mess?

The trick is to cut the pomegranate in half, submerge it in a bowl of water, and gently pry out the arils with your fingers. The seeds sink, the pith floats, and your countertops stay stain-free!

Can the vinaigrette be made in advance?

Yes! You can whip up the honey-lemon vinaigrette a few days ahead. Store it in a sealed jar in the fridge, and give it a good shake or whisk before adding to your salad for maximum zing.

Is the Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette vegan?

As written, it uses honey, so it isn’t strictly vegan. However, you can easily substitute maple syrup or agave nectar in the vinaigrette for a completely plant-based version that’s just as tasty.

What else can I add to this salad?

This is a wonderfully versatile recipe! Try pairing in a few thinly sliced radishes for a peppery bite, a handful of dried cranberries for extra sweetness, or crumbled feta for a savory, creamy addition.

Final Thoughts

There’s no better way to show off winter’s best flavors than with Citrus Pomegranate Kale Salad with Honey-Lemon Vinaigrette. It’s unfussy, vivid, and absolutely packed with fresh, lively taste—exactly what you need when the days grow colder. Give this recipe a try and you’ll find yourself craving it all season long!