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Kale Salad w/ Pomegranate & Maple Dijon Dressing

Need a quick salad idea that won't compromise on taste? Try this kale salad with fresh pomegranate seeds, dried cranberries, pepitas, vegan "feta" crumbles, and a yummy maple dijon dressing. You can whip this up in no time and definitely impress your friends and family, I hope you enjoy! :)

Kale Salad w/ Pomegranate & Maple Dijon Dressing Recipe:

Yield: 2 Servings

Cook Time: 10 Min


- 2 Cups Fresh Kale, Chopped Small

- ¼ Cup Pomegranate Seeds

- 1/8 Cup Vegan Gorgonzola

- ½ Cup Bean Sprouts, Fresh*

- ¼ Cup Dried Cranberries

- 1/8 Cup Pepitas

- ½ Cup Green Cabbage, Sliced or Shredded

- Maple Dijon Vinaigrette: (To Taste)

o 1 Tbsp Balsamic Vinegar

o 1 Tbsp Dijon Mustard

o 1 Tbsp Maple Syrup

o ¼ tsp Black Pepper

o 3 Tbsp Olive Oil or Vegetable Oil


1. Wash kale, bean sprouts, shaved brussels sprouts, and cabbage and dry. Set aside.

2. Next, prepare vinaigrette by blending all ingredients together in a blender or food processor.

3. To build salad, layer kale first, then sprouts, cabbage, pomegranate seeds, pepitas, cranberries, gorgonzola, and then top with the vinaigrette, enjoy!


- It’s much faster if you purchase the brussels sprouts already shaved, as well as the cabbage already shredded.

- Try to find kale that is a deep green hue, not yellow-green. That means that the kale is starting to expire already, gross!

- *Try to find bean sprouts that are very crisp if you break them in half. Otherwise, they start to smell pretty nasty in your fridge after a few days and go bad quickly!

Click Link Below For Recipe PDF:

Kale Salad w Pomegranate
Download PDF • 139KB

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