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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


  • ¼ cup grapefruit juice
  • 3 tablespoon honey or maple syrup
  • 1 tablespoon cashew butter
  • 1 tablespoon avocado oil
  • 2 tablespoon coconut flakes
  • 1 pkg fresh mint leaves about ¾ cup packed
  • ½ teaspoon ground ginger
  • ¼ teaspoon 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 ¼ 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.