Whole30 + Keto Pomegranate + Blueberry Winter Kale Salad
Whole30 + Keto Pomegranate + Blueberry Winter Kale Salad Recipe + Video – a low carb entree or starter salad. Perfect for a dinner party, holiday gathering or make ahead lunch since this salad doesn’t get soggy! Paleo, gluten free, grain free, dairy free, vegan, plant based, clean eating, real food.
This is the kale salad of my dreams! Absolutely delicious. Packed with all my winter favorites.
So nourishing and healthy, you feel amazing after eating it.
Why I LOVE This Salad
But here is a few reasons why this is the best dang salad EVER:
- Does NOT get soggy! Perfect to bring to a dinner or holiday party! Like Thanksgiving, Christmas, New Years, all of it! Especially great for setting out on a buffet line. Nothing worse than a soggy salad.
- EVERY diet can eat it! This salad is vegan, Whole30, Keto, Paleo, gluten free, grain free. Literally EVERYONE can eat it! I feel like it’s so important when you’re in charge of the salad to make sure it’s every-diet friendly. So vegans and gluten free people always have a safe choice to eat and enjoy. Although, if someone has an almond/nut allergy you may want to swap to pumpkin or sunflower seeds, FYI.
- Can Meal Prep! This salad is almost more delicious the next day. Perfect to make a huge salad, and then serve yourself a big scoop every day for lunch. It does not get watery or soggy at all. Amazing. You can make it more substantial by adding in protein (chicken, bacon, etc), cheese (feta, goat cheese, etc) or sliced avocado.
Whole30 + Keto Pomegranate + Blueberry Winter Kale Salad Ingredients
This salad is packed with all my winter favorites!
- Kale. I love curly kale but lacinto works too!
- Red cabbage. Adds more crunch and pretty colors.
- Blueberries. A great fruit to add for a touch of sweetness, but no added sogginess.
- Green onions. Adds a bit of onion bite, but without being overpowering and giving you too much onion breath.
- Pomegranates. Adds a bit of tang and a touch of sweetness. Plus, so pretty! Pomegranates always make me feel like I’m eating little rubies. Plus, not a soggy fruit! Watch the recipe demo video to see my hack on how I get the seeds out of a whole pomegranate.
- Apple. Touch of sweetness and more crunch. I slice mine into thin matchsticks using the julienne blade on my mandoline! I also love this cut proof glove that I always wear when using my mandoline so I don’t stress about cutting myself.
- Sliced almonds. Great for crunch and some protein. You can substitute other nuts too! Like pecans, pistachios, walnuts, pinenuts. If someone has a nut allergy, use pumpkin seeds or sunflower seeds!
Dressing + Serving Amount
The salad is tossed in my very favorite homemade balsamic vinaigrette! You can change up the sweetener you use to make it keto friendly, Whole30 friendly, etc. See the Recipe Notes below for sweetener options.
This makes a huge salad bowl of salad. Enough for 4 entrees, or 8 appetizer amount.
Watch Kale Salad Recipe Demo Video
- 3 tablespoons olive oil
- 2 tablespoon balsamic vinegar
- 2 teaspoons sweetener of choice (see NOTES below)
- 1 teaspoon dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Pomegranate + Blueberry Kale Salad
- 1 bunch kale, stems removed, very finely chopped (about 4 cups)
- 1 cup red cabbage, thinly sliced
- 1/2 cup roasted + unsalted sliced almonds
- 1/2 blueberries
- 1/2 cup apple, thinly sliced into matchsticks (I use the julienne blade on my mandoline)
- 1/4 cup pomegranate seeds
- 1/4 cup green onion, thinly sliced
- Make the Dressing: In the bottom of a large salad bowl, combine all the dressing ingredients. Whisk to combine. Taste, and adjust if needed (such as adding in more salt, balsamic vinegar, sweetener, etc)
- Make the Salad: On top of the dressing, add in all the salad ingredients. Toss in the dressing.
- This salad will serve 4 entrees, or 8 starter salads. The best part is this salad doesn’t get soggy! It’s a great salad to set out for a dinner party or buffet line on Thanksgiving, Christmas, New Years, holiday get together, etc. It stores great in the fridge, delicious for up to 3 days after tossing in the salad dressing. Great for meal prep too!
Adding Cheese: This would also be delicious with some goat cheese, feta or other favorite salad cheese.
Vinegar: I love balsamic vinegar for this, but it would also be good with apple cider vinegar or champagne vinegar.
Sweetener: If you need this keto, use monk fruit. If you need this to be Whole30, use date paste. Or use maple syrup (my favorite!), honey, white sugar, brown sugar, coconut sugar, etc. The nutrition information is calculated using monk fruit.
Kale: I love using curly kale, but any kale would work!
Nuts: I love sliced almonds, but pecans, walnuts, pumpkin seeds, pine nuts, etc would also work great.
Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above, using monk fruit as the sweetener. It is based on 4 entree servings. If serving as a starter salad and serving 8, half the nutrition information. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.
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