Kale Salad with Pomegranate, Sunflower Seeds and Sliced Almonds recipe

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½ pound kale
1 ½ cups pomegranate seeds
2 tablespoons sunflower seeds
⅓ cup sliced almonds
5 tablespoons red pepper seasoned rice vinegar
5 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
salt to taste

Nutrition Info

176.4 calories
carbohydrate: 17.3 g
cholesterol: : -
fat: 11.4 g
fiber: 1.8 g
protein: 3.4 g
saturatedFat: 1.3 g
servingSize: -
sodium: 268.5 mg
sugar: 11.7 g
transFat: : -
unsaturatedFat: : -


  1. Wash and shake off extra water from the kale. Remove the center ribs and stems, discard. Chop the leaves until fine but still a little leafy.

  2. Combine the chopped kale, pomegranate seeds, sunflower seeds, and sliced almonds in a large bowl, toss to combine. Drizzle the rice vinegar, balsamic vinegar, and olive oil over the kale mixture while continuing to toss. Season with salt to serve.

Recipe Yield

6 servings

Recipe Note

A zesty combination of raw pomegranate and tender fresh kale makes a surprisingly great winter salad! By adding sliced or slivered almonds and sunflower seeds, you get a tasty crunch!

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