This winter salad with pomegranate is packed with plant protein, vitamins and fibre. It combines kale, apples, pomegranate and tofu chunks with a sweet and sour dressing that elevates the salad to the next level.

Why You’ll Love This Winter Salad

It’s easy to make ahead. Because kale is a hearty green, this salad can be dressed hours in advance without wilting. It’s also great for meal prepping.

You will have it ready in no time, with only 10 ingredients.

It’s absolutely delicious. The sweet pops of pomegranate and apple against the slightly bitter kale will hook you at first bite.

Ingredients You’ll Need to Make This Kale Salad

Kale – the body of this salad consists of kale. Shred it into small pieces by rolling the leaves of the kale and cut it into slices, using a circular motion with the knife. The smaller the pieces the better.

Apple – use a small cooking apple, such as Gala, halved and thinly sliced.

Pomegranate – fresh pomegranate works the best.

Tofu – use extra-firm tofu, drained, pressed and cubed into ½-inch pieces.

Balsamic vinegar, soy yogurt, strawberry preserve, olive oil, Dijon mustard and garlic – the perfect combination for a rich, slightly sweet dressing that goes perfectly with this kale salad.

How to Make Winter Salad

Step One – Prepare the Dressing

Prepare the dressing by whisking together balsamic vinegar, soy yogurt, strawberry preserve, olive oil mustard and garlic in a small bowl.

Step Two – Fry the Tofu

Cut a block of tofu into ½-inch pieces and add them to a medium bowl with the cornstarch. Toss well to coat and shake off any excess starch.

Heat olive oil in a pan and fry the tofu cubes until all sides are browned; about 4 minutes each side. Drain tofu on a paper towel to get rid of excess oil.

Step Three – Toss the Salad

In an extra large serving bowl, toss the kale, sliced apple and pomegranate seeds.

Add the tofu and drizzle with half the dressing and toss to coat. Drizzle with the remaining dressing right before serving.

Extra Tips to Make Sure This Turns Out Well for You

Pomegranates can be a messy nightmare to cut. Everyone has their own ways, but I find this tutorial on how to cut and de-seed a pomegranate incredibly helpful.

Raw garlic is so good for you, and I personally adore the flavour. But if you think you might find adding raw garlic to the dressing a bit too spicy for your taste, I suggest using roasted garlic, or perhaps omitting it altogether.

Winter Salad FAQs

How many servings does this make?

This recipe makes two servings if you’re having this for lunch or light dinner, and four servings as a side.

How long will this salad keep?

You can easily make this salad ahead and leave it in an airtight container for hours. Alternatively, you can also prepare the tofu and dressing a couple of days in advance and store in the refrigerator for up to two days, which is perfect for meal prepping.

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