Pomegranate Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant salad of kale, apples, pomegranate, pecans, and cheese dressed with a tangy maple-mustard vinaigrette. Festive and refreshing, perfect for holiday meals or light lunches.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 cups kale (washed, dried and torn into bite sized pieces)
- 1 granny smith apple (quartered and thinly sliced)
- ½ cup pomegranate arils
- ⅓ cup dried cranberries
- 2 green onions (thinly sliced)
- ½ cup crumbled feta cheese
- 1 cup toasted pecans
- 3 tablespoons apple cider vinegar
- 3 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup vegetable oil
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 348mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 225mg
- Calcium
- 122mg
- Iron
- 0.93mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 348MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.