Warm Kale Salad With Walnuts and Pomegranate

Warm Kale Salad With Walnuts and Pomegranate

Pomegranate molasses makes a sweet-tart contribution to this salad of cooked, not raw, kale. It’s really more of a vegetable side dish, but could very well be a salad course on its own. In every bite there’s a morsel of warm kale, walnut and pomegranate. Truth be told, it is just as tasty served at room temperature. It’s also great to make ahead of time: You can cook the kale, toast the nuts and make the vinaigrette early. Then toss everything and garnish five minutes before serving.
  • Total:
  • Serves: 6 persons



  1. Step 1

    Heat oven to 400 degrees. Bring a large pot of well-salted water to a boil over high heat.
  2. Step 2

    Wash kale in a deep basin of cold tap water. Cut or tear into 1-inch ribbons. Add kale to the boiling water and cook, stirring occasionally, for 2 to 3 minutes. Drain, cool and blot dry.
  3. Step 3

    Make dressing: Combine pomegranate molasses, vinegar, lemon juice and mustard; stir to dissolve. Whisk in olive oil and season with salt and pepper.
  4. Step 4

    To serve, place kale in an ovenproof serving dish. (A 9-by-13-inch pan, large cast-iron or small Dutch oven would all work.) Add dressing and mix to coat. Transfer dish to oven and cook until kale is heated through, about 5 minutes. Top with walnuts and shower with pomegranate seeds.