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The Dessert You Never Knew Your Crock-Pot Could Make

Kale and Chard Salad With Pomegranates and Hazelnuts

Go Green This Thanksgiving With a Jewel-Toned Salad

A confession: after an entire season of eating Summer salads, lettuce leaves are feeling a bit tired and passé. So lately, I've been utilizing a bevy of nutrient-rich Winter greens instead. Inspired by the raw and sweet crunch of a brussels sprouts and kale dish, I tossed together medley of red swiss chard, young kale, toasted hazelnuts, and jewel-like pomegranate seeds. With a natural sweetness and plenty of pleasing crunch, it's my new favorite salad — and sure to be a hit on this year's Thanksgiving table. For a different Fall salad, keep reading.

Pomegranate-Hazelnut Winter Greens Salad

Pomegranate-Hazelnut Winter Greens Salad

Pomegranate-Hazelnut Winter Greens Salad

Ingredients

  1. 1/2 tablespoon mustard
  2. 2 tablespoons pomegranate molasses
  3. 1/2 cup extra-virgin olive oil
  4. Coarse salt
  5. Freshly ground black pepper
  6. 1 large bunch (about 6 cups) Lacinato kale leaves, stemmed and sliced into a 1/4" shred
  7. 5 large Swiss chard leaves, (about 4 cups), stemmed and sliced into a 1/4" shred
  8. 1 cup hazelnuts, toasted in the pan
  9. 1 cup fresh pomegranate arils

Directions

  1. In a medium mixing bowl, whisk together mustard and pomegranate molasses with oil; season to taste with salt and pepper.
  2. In a large salad bowl, toss together kale and chard leaves, hazelnuts, and pomegranate arils. Drizzle in dressing, one tablespoon at a time, using your hands to massage the dressing evenly into the greens until dressing is well-distributed. Serve immediately.

Makes 6 servings.

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