by Olena

Winter Fruit Kale Salad with Orange Ginger Dressing

by Olena


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

Raw kale salad with pomegranate arils, orange slices and toasted slivered almonds, drowning in guilt-free scrumptious Orange Ginger dressing.

  • Author:
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 5 servings 1x


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
  • 23 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.

Store: 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.

 Did you make this recipe? Please give it a star rating in the comments.


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About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

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