Sometimes a side salad feels predictable if you stick to ordinary lettuce or pre-washed salad mixes. A quick way to brighten it up is to combine two different greens for contrasting textures and flavors.
This recipe pairs robust, massaged kale with tender baby spinach, and adds crunchy toasted pepitas, sharp cheddar, and jewel-bright pomegranate seeds. It’s easy to make ahead—actually better when assembled and dressed in advance—so it’s ideal when hosting: you can get a head start on your prep.
How to Make a Spinach & Kale Salad
The key step when using raw kale is to massage it first. Remove the stems and finely chop the leaves, then place them in a large bowl. Drizzle with olive oil and sprinkle with salt. Use your hands to rub the oil and salt into the leaves until they soften and darken slightly—this tenderizes the kale and reduces bitterness. Set the kale aside while you prepare the rest.
Toasting the pepitas is a small step that makes a big difference—don’t skip it. Spread the seeds on a rimmed baking tray and toast in a 180°C/350°F oven for 5–7 minutes, until lightly browned and fragrant. Remove and set aside to cool.
Once the kale is massaged, add roughly chopped baby spinach to the bowl. Thinly sliced red onion provides a mild bite and color contrast. Scatter fresh pomegranate seeds over the greens—their bright, fruity tang and crunchy burst contrast beautifully with the savory elements. If pomegranate seeds are unavailable, dried cranberries are a suitable alternative.
Cheddar cheese adds richness and a savory note; grate or cube it and toss it into the salad. If you prefer a vegan version, simply omit the cheese and increase the pepitas or add toasted almonds for extra texture.
Toss in the toasted pepitas, then dress the salad. A bright vinaigrette works best—pomegranate molasses vinaigrette or a maple-lemon vinaigrette are both excellent choices, but use any punchy dressing you enjoy. Make sure the dressing evenly coats the leaves.
After dressing, let the salad sit at room temperature for 30 minutes before serving. This resting period allows the kale to become even more tender and lets the flavors meld. If you want to prepare it further ahead, place the assembled salad in an airtight container and refrigerate for up to 2 days; bring it to room temperature before serving for the best texture and flavor.
Kale Spinach Salad with Cheddar & Pepitas
Ingredients
- 60 g (about 3 cups) kale, torn from stems and finely chopped
- 25 g (⅓ cup) pepitas
- 60 g (about 2 cups) baby spinach, roughly chopped
- 50 g (⅓ cup) cheddar cheese, grated or cubed (optional)
- 50 g (⅓ cup) pomegranate seeds
- ¼ red onion, thinly sliced
- 3 tbsp vinaigrette (maple-lemon or pomegranate molasses recommended)
Instructions
- Preheat the oven to 180°C/350°F. Place the chopped kale in a large bowl, drizzle with 1 tablespoon olive oil, season with a generous pinch of salt, and vigorously massage the leaves until they soften. Set aside.
- Spread the pepitas on a rimmed baking tray and toast in the oven for 5–7 minutes, until lightly browned and fragrant. Remove and cool.
- Add the baby spinach, cheddar, pomegranate seeds, red onion, and toasted pepitas to the bowl with the kale. Drizzle with dressing, season with black pepper, and toss until combined. Let the salad rest at room temperature for at least 30 minutes before serving to allow the flavors to meld.
Notes
The salad can be stored in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving for the best texture.
Nutrition
Calories: 108 kcal | Carbohydrates: 5 g | Protein: 6 g | Fat: 8 g | Fiber: 2 g
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This simple kale & spinach salad is easy to prepare, makes a great meal-prep side, and offers a bright mix of textures and flavors. It’s a refreshing change from the usual greens.
Looking for a side salad that balances tender and hearty greens? Try this one and share any questions in the comments.
