Kale Salad With Pomegranate Seeds, Almonds & Soft Boiled Eggs

Although it is spring, and I probably should be focusing more on spring produce, I have developed an addiction to all things kale. Unfortunately, where I live in Florida, I cannot easily buy fresh fava beans, artichokes, and spring peas, so I’ll have to wait until we return to Umbria, Italy in three weeks to enjoy those spring treasures, so until I do I will continue to enjoy the fresh vegetables I can buy, including kale.

Kale is a very versatile green that is delicious in smoothies, soups, pasta dishes, and in salads such as this one. I am presently making some type of kale salad for lunch every other day as kale is both delicious and nutritious. I also find the crunchy texture very satisfying, and you can vary the salad depending on your taste by adding your favorite vegetables. I prefer a lemon and olive oil vinaigrette on my kale salads as I find the acid in the lemon really balances the flavor of the kale. To this salad, I added rainbow radishes for crunch, pomegranate seeds, green onions, toasted sliced almonds, and a soft boiled egg. I also garnished my salad with some spicy micro greens for added interest.

I make my salads with all types of kale, but I do prefer Tuscan kale as it seems sweeter and is more tender than other varieties. The trick to making a great kale salad is to thinly slice the kale, much as you would slice cabbage for cole slaw.

Why Healthy

  • Kale is rich in vitamins A, C and K and folic acid, as well as calcium, potassium, copper and iron. These nutrients are necessary for healthy bones, skin and eyes.
  • Pomegranate seeds are high in antioxidants, especially C that can help support your immune system, also high in fibre for healthy digestion.



Kale Salad With Pomegranate Seeds, Almonds & Soft Boiled Eggs

Yield: Serves 4

Prep Time: 15 mins


5 Tablespoons Freshly Squeezed Lemon Juice
1/3 Cup Olive Oil
Salt & Pepper To Taste
2 Bunches Tuscan Kale
4 Green Onions, Sliced
6 Radishes, Thinly Sliced
To Serve:
3/4 Cup Pomegranate Seeds
1/2 Cup Thinly Sliced, Toasted Almonds
1 Cup Micro Greens (Optional)
4 Soft or Medium Boiled Eggs, Peeled & Quartered

Adapted from The Secret to the Perfect Kale Salad : The Healthy Chef – Teresa Cutter


In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
Wash and dry the kale leaves, then cut out the tough center stem.
Finely shred the kale and place in a large bowl.
Remove tough stems from the kale leaves and wash well.
Shred finely and place into a large bowl along with the radishes and onions.
Pour the dressing ingredients over the kale and toss well.
Divide the salad into four bowls, then garnish each with the pomegranate seeds, almonds, and micro greens.
Arrange one boiled egg on the side of each bowl and serve.


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