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Kale, pomegranate, date & fennel salad

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Easy and quick

An eat-your-colors healthy salad for fall

This quick, easy and very healthy salad is just the thing to liven up your fall dinner menu. Nutritionally, this salad has a lot of good things going on for it, with kale, pomegranates, dates and fennel providing substantial quantities of fiber, vitamins A, B-complex, C, antioxidants, and a variety of essential minerals. Integrate these foods into your meals for heart healthy and anti-cancer benefits.

Gluten free with vegetarian, dairy-free and paleo-friendly options

This salad is gluten-free, with a vegetarian variation (skip the chicken) and a dairy-free and paleo-friendly variation (skip the goat cheese.) This salad is a great choice for Meatless Mondays if you eliminate the chicken.

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This salad is a meal in itself, or could be accompanied with a light soup, cut fruit or some crusty bread.


  • See my post on the definitive best way to seed a pomegranate. I promise no stained hands or clothes.
  • Learn more about the nutritional benefits of kale.
  • Make this salad when you have leftover roast chicken, or use my beer can chicken recipe to make a quick roast chicken, or cheat and buy a roasted chicken at the grocery store.
  • To remove the spines from your kale, you can use a knife, a pair of kitchen shears or even tear them off with your hands.
  • This is not a massaged kale salad, but you still need to use your hands and really coat the kale in the lemon dressing and the olive oil. The beauty is you can prepare the kale and dressing a day in advance before finishing it. Additionally, leftover salad holds up well for a day.

Want more pomegranate recipes?


Kale, pomegranate, date & fennel salad

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Kale, pomegranates, dates and fennel make this heart-healthy, salad-for-dinner every bit as delicious as it is good for you. Better yet, it is quick and easy to prepare. Make a little extra so you can have it for lunch the next day.


  • 1 shallot, finely minced
  • Juice of 1 lemon
  • 2 t honey
  • 1/2 t red pepper flakes
  • 1/2 t kosher salt
  • 2 bunches lacinato or dinosaur kale, stems removed and torn into bite size pieces
  • 2 T olive oil
  • 1 cup pomegranite seeds
  • 3 stalks celery, thinly sliced
  • 2 cups chopped roast chicken (optional)
  • 8 medjool dates, pitted and chopped (about 3/4 cup)
  • 11 bulb fennel, thinly sliced
  • 1/2 cup toasted almonds
  • 3 ounces goat cheese, crumbled


  1. In a small bowl, whisk together the shallot, lemon and honey. Toss kale with dressing using your hands to really coat each kale piece. Set aside for 20 minutes. Toss with olive oil, again using your hands to really coat each piece of kale. You can continue to make the salad at this point, or refrigerate overnight before finishing salad.
  2. Add pomegranate seeds, celery, chicken, dates, fennel, almonds and goat cheese to the kale. Toss well and serve.



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