Grapefruit Pomegranate Kale Salad

Plateful of grapefruit pomegranate kale salad

I blame this grapefruit pomegranate kale salad on the baby I am growing. A few months ago I started having intense pregnancy cravings for pomegranate seeds. My soon to be angel of a sister-in-law brought me some pomegranates from her tree in California and boy were they satisfying! After that, I started eating one every couple of days just by smacking all of the seeds into a bowl and eating them with a spoon. It was pure heaven.

Ingredients for grapefruit pomegranate kale salad

In an attempt to vary my nutrition a bit more, I put together this grapefruit pomegranate kale salad which stars the pomegranate and a few of her closest friends: grapefruit, coconut, and pecans.  You guys, it’s good. Make it. Eat it. Love it!

Party bowl of salad decorated with the fruit

Check out this article for detailed instructions on how to deseed a pomegranate

Let me know what you think about this recipe in the comments below!

Grapefruit Pomegranate Kale Salad

This is the perfect salad to take to a winter holiday party or add to your Christmas dinner menu.



  • 1 bunch kale
  • 2 grapefruits sectioned save the juice
  • 1 pomegranate deseeded
  • 1.5 cup candied pecans


  • 1/4 cup grapefruit juice
  • 3 tbsp honey or maple syrup
  • 1 tbsp cashew butter
  • 1 tbsp avocado oil
  • 2 tbsp coconut flakes
  • 1 pkg fresh mint leaves about 3/4 cup packed
  • 1/2 tsp ground ginger
  • 1/4 tsp salt


  • Chop the kale into small pieces
  • section the grapefruit and cut into desired size pieces. I cut mine down the middle and use a grapefruit spoon
  • Deseed the pomegranate
  • Blend dressing ingredients well in a blender until mint is well blended.
  • Massage dressing ingredients into kale.
  • Add the rest of the ingredients to the salad.
  • Enjoy!


  • You can use any pomegranate juice you have leftover from deseeding your pomegranate in the dressing as well as the grapefruit juice. Just make sure it adds up to 1/4 cup.
  • If your grapefruit is too tart, rest the sections in a bowl with a sprinkle of coconut sugar for a few minutes before you add them to the salad. 



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