Nourish,  Recipes

[RECIPE] Pomegranate Kale Salad

Pomegranate Kale Salad

Yield: 4 Servings


  • 1 bunch red kale
  • 1 bunch green kale
  • 1/3 cup pomegranate seeds
  • 1/3 cup hemp hearts
  • 1/3 cup chopped almonds, toasted

For the dressing

  • 3/4 cup pomegranate seeds
  • 1/2 cup avocado oil
  • 1 TBSP lemon juice
  • 1 TBSP balsamic vinegar
  • 1 tsp dijon mustard
  • Pinch of pink Himalayan salt


  1. For the salad: Tear leaves of kale from stems, add to a large salad bowl and massage gently. Add all other salad toppings.
  2. For the dressing: Add all ingredients to a blender and blend on low speed for 10 seconds. Gradually increase the speed to high and blend for another 20-30 seconds or until all pomegranate seeds have been blended.
  3. Toss salad with dressing and serve. Store any leftover dressing in and air tight container in the fridge for up to 2 weeks.