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Lately, I have been making baby greens salad with pomegranate and kids eating them. The poms, not the salads. I don’t have magic kids who eat kale salads. So, a lot of pommies. I guess because it’s Alex “deconstructing” them and not me. He Googled the how-to video. I don’t know where to find it.;)

And lately, I have been cooking vegan…um, a lot – this Healthy Caramel Popcorn, those Almond Flour Thumbprint Cookies and now this salad. Many people are not the fans of kale in salads, or kale overall. I agree, it has a bitter taste and a tough texture. That’s why I usually add it to my green smoothie along with mango or banana.


But when it comes to salads, you gotta give it a nice 2-3 minute massage. In this case, with olive oil, coarse sea salt and orange zest. I’m serious.:)

Always remove kale’s stems before chopping. Today I used Italian or Lacinato kale, which is my favourite. But curly one will work too.


I also added romaine lettuce to reduce further bitterness and add crunch.

What a deliciousness! Nothing compares in freshness to fresh fruits and veggies…

Look at all those pomegranate arils…mmmmmm.


This salad is super crunchy and moist from all that Orange Ginger dressing.

You got massaged orange-y salt-y kale, juicy poms, sweet and fragrant orange slices, toasted and crunchy almonds drowning in fresh orange juice based vinaigrette with a ginger kick. What not to like?!

I devoured 5 cups, like this whole bowl, by myself, in one day. I guess it’s one of those dishes that doesn’t need calorie count.

Winter Fruit Kale Salad with Orange Ginger Dressing

Winter Fruit Kale Salad with Orange Ginger Dressing


    For Salad:
  • 5 cups kale (packed), stems removed and chopped
  • 1 tbsp extra virgin olive oil
  • Orange zest from an orange listed below
  • Pinch of salt
  • 2-3 cups romaine lettuce (packed), chopped
  • 1 medium pomegranate, arils only
  • 1/2 large orange, peeled & diced
  • 1/3 cup slivered or sliced almonds, toasted
  • For Orange Ginger Dressing:
  • 1/2 cup orange juice, not from concentrate & no sugar added
  • 1 tbsp extra virgin olive oil
  • 1/2 large orange, peeled & diced
  • 1 inch piece fresh ginger
  • Pinch of salt and black pepper to taste


  1. In a large bowl, add kale, olive oil, orange zest and salt. Massage with your hands for couple minutes until the amount of kale shrinks a bit. Add romaine lettuce, pomegranate, orange and almonds. Set aside.
  2. In a blender, small food processor or Magic Bullet, add Orange Ginger Dressing ingredients and process until smooth. Pour over salad, toss and enjoy.
  3. Storage Instructions: Refrigerate Salad ingredients separately from the Dressing for up to 2 days. Both should be covered to retain moisture. Shake dressing and add almonds just before serving otherwise they will lose their crunch in the fridge.

Nutritional Info

Servings Per Recipe: 5

Amount Per Serving = 1 cup:
Calories: 170.5
Total Fat: 9.2 g
Cholesterol: 0.0 mg
Sodium: 62.0 mg
Total Carbs: 21.0 g
Sugars: 9.9 g
Dietary Fiber: 4.8 g
Protein: 4.9 g
WW Points+: 5

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  1. liz | carpé season

    You had me at orange ginger dressing – 2 of my most persistent pregnancy cravings this time around. I could probably eat this dressing by itself, no salad needed, but the salad looks gorgeous too 🙂

    • Olena (iFOODreal)

      You could drink this dressing, that’s what I was doing when test tasting. Thank you, dear. When is your baby girl due?

  2. Christine (CookTheStory)

    Your salad looks wonderful..I especially love the pomegranate seeds added. I would have to make this when the kids aren’t around as they would devour the fruit before any got into the salad.

    • Olena (iFOODreal)

      Hi Christine. You know, that is so true. I always get protective over certain foods making sure they are not gone before making into an actual recipe.:)



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