Dessert

Winter Citrus Kale Pomegranate Salad Recipe

ByJake Silas January 9, 2026January 9, 2026

Introduction

This Winter Citrus Kale Pomegranate Salad is a vibrant and refreshing dish that celebrates the bright flavors of seasonal citrus fruits paired with hearty kale. The combination of sweet, tart, and nutty elements makes it a perfect winter salad that’s both nutritious and visually stunning.

A white bowl holds a fresh salad with three layers: the base is made of dark green, curly kale leaves with a slightly wet texture, followed by bright red grapefruit and orange citrus slices placed on top, showing their juicy and glossy surfaces. The final layer includes thin, light brown almond slices and scattered deep red pomegranate seeds, adding small pops of color and texture. To the left side, a silver fork rests inside the bowl on the kale. The bowl sits on a white marbled surface with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 cups curly kale, stems removed, leaves chopped
2 navel or blood oranges, peeled and sliced
1 grapefruit, peeled and segmented
1/2 cup pomegranate seeds
1/3 cup sliced almonds, toasted
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
Freshly ground black pepper, to taste

Instructions

Step 1: Place the chopped kale in a large mixing bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt. Massage the kale with your hands for 2–3 minutes until the leaves become tender and darker in color. This helps soften the kale and improves flavor absorption.
Step 2: In a small bowl, whisk together the remaining 2 tablespoons olive oil, fresh lemon juice, fresh orange juice, honey or maple syrup, Dijon mustard, salt, and black pepper until well combined and emulsified.
Step 3: Add the sliced oranges, grapefruit segments, and pomegranate seeds to the massaged kale. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
Step 4: Just before serving, sprinkle the toasted sliced almonds over the salad to keep them crisp and add a satisfying crunch.
Step 5: Taste the salad and adjust seasoning with extra salt and pepper if needed. Serve immediately to enjoy maximum freshness and flavor.

Tips & Variations

For added sweetness, substitute honey with maple syrup to keep the salad vegan.
Try adding avocado slices for creaminess and extra nutrition.
Use different nuts like walnuts or pistachios if you prefer a different crunch and flavor.
To soften kale faster, try massaging with a little warm water before adding oil and salt.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the toasted almonds separate and add them just before serving to maintain their crunch. If the salad seems dry after refrigeration, toss with a little extra olive oil or citrus juice before serving.

How to Serve

A white bowl filled with a fresh kale salad shows three layers: the base layer is dark green kale leaves with a rough texture, the middle layer has bright orange and deep pink grapefruit and orange slices with a juicy, translucent look, and the top layer is sprinkled with thin, oval-shaped light brown almond slices and small, shiny red pomegranate seeds. A silver fork rests on the left side of the bowl against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of kale for this salad?

Yes, you can use other kale varieties like dinosaur kale or curly green kale. Just be sure to remove tough stems and massage the leaves well to soften them.

Is this salad suitable for meal prep?

It can be prepped in advance but is best enjoyed fresh. To meal prep, store the dressing separately and add it to the salad just before serving to keep the kale crisp.