Love salads that are packed with immunity-boosting antioxidants and nutrients for glowing skin? Me too! This Pomegranate Plum Crunch Salad recipe is a keeper, especially for the holidays because it looks so pretty.
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Pomegranate Plum Crunch Salad
Ingredients
Salad base
- 7.5 oz shredded kale without stems (one large bunch)
Toppings
- 1 cup pomegranate seeds
- 4 plums, cubed
- 2 navel oranges, cubed without the rind
- 2 tbsp tablespoons of diced red onion
- ¼ cup shredded mint leaves
- ¼ cup sliced almonds
Instructions
- In a bowl mix together prepared pomegranate seeds, plums, orange cubes, red onion, and mint leaves.
- Remove stems from the kale and chop up the leaves into bitesize pieces. Add to a large serving bowl. (If you are entertaining and want to mix dressing into the salad before serving, add it at this time.)
- Pile the topping mixture onto the center of the kale leaves, then frame the toppings with almond slivvers. Enjoy!
Since it takes about 20 minutes to chop up all the ingredients, I kept it simple with the dressing and added Ken’s Raspberry Walnut Vinaigrette on top.
Here is the dressing I used:
This salad would also be good with a simple balsamic vinaigrette dressing. Mary Younkin (recipe developer at Barefeet in the Kitchen) has a popular recipe, so if you want to make your salad dressing from scratch, try hers out. Recipe available here.
Did you make this Pomegranate Plum Crunch Salad?
I’d love to see a picture of how this turned out for you. Tag me in your food pics on Instagram @EatLikeYoureOnVacation!
Try out one of my other “anything but boring” salad recipes!
The Macro Bowl (A copycat recipe that imitates A salad served at Ceremony Coffee Roasters in Baltimore)
The Remix Bowl (A Copycat recipe inspired by a popular dish from a west coast micro chain restaurant called SPITZ)
