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4.09 from 12 votes

Festive Kale Pomegranate + Pecan Salad

Prep Time25 mins
Total Time25 mins
Course: DIET, LUNCH, salad + dressing
Cuisine: American, gluten free, low carb + keto, vegetarian
Servings: 6 servings
Author: Dani Spies


  • 8-10 cups of kale washed, stemmed and cut into thin ribbons
  • 1/2 cup roasted pecans chopped
  • 1 cup pomegranate seeds 1 medium pomegranate
  • 1/4 cup sunflower seeds roasted and salted
  • 2 ounces feta cheese crumbled
  • 1/2 small red onion diced
  • 1 cove crushed garlic optional
  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste


  • In a large bowl combine the kale, pecans, pomegranate seeds, sunflower seeds and feta cheese. Set aside while you make the dressing.
  • In a small spouted cup or bowl combine onion, garlic, olive oil, vinegar, honey, salt and pepper. Mix well and adjust the seasonings.
  • Drizzle dressing over the salad and gently toss together. Serve and enjoy!