Cucumber Kale Pomegranate Salad with Mint! Whether you’re hosting an elegant dinner party or simply looking for a healthy side dish for everyday meals, this salad strikes the perfect balance between simplicity and sophistication.

Get ready to elevate your holiday dining experience with this vibrant Cucumber Kale Pomegranate Salad with Mint! Bursting with fresh flavors and a delightful crunch, this salad is not only absolutely delicious but also a feast for the eyes. The crisp cucumbers, hearty kale, and juicy pomegranate seeds come together in a harmonious blend, while the refreshing mint adds a touch of brightness that will leave your taste buds dancing.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

We went absolutely crazy for this stunningly simple and delicious salad, and trust me, it’s a feast for both the eyes and the taste buds! With vibrant pomegranate seeds bursting with flavor, this salad is perfect for pomegranate lovers everywhere. Each bite is a delightful crunch, and the colors are so beautiful that they deserve a place on your holiday table or any special occasion.

Tips for Success:

• Flavor Profile: This Cucumber Kale Pomegranate Salad with Mint is the perfect holiday winter salad. Oil free and full of antioxidants, this salad is bursting with fresh flavor.
• Textural Issues: Folks who experience textural issues may not enjoy eating a salad due to the crunchy pomegranate seeds (arils). We absolutely love pomegranate arils, but we can understand that some individuals may not enjoy the texture in a salad as they are very crunchy (but bursting with delicious flavor) and oh so good for you.
• Mini Cucumbers: Select mini cucumbers that are thin-skinned and not very wide in circumference. If you have larger mini cucumbers, then cut into halfmoons instead of penny rounds. You do not need to peel the cucumbers.
• Slicing the Red Onion: Quarter a red onion, then thinly slice against the bias. You do not want really long pieces, about 1 ½ to 2 inches is perfect.
• Slicing the Mini Cucumbers: Slice the cucumbers thinly, but do not slice them paper thin. You want them to be able to hold their own in the salad.
• Chopping the Kale: It is important to chop the kale into tiny pieces. They should be cut into ½ inch pieces. Finely chopping improves the mouthfeel of the salad.
• Finely Chopping the Mint: We used 0.5 oz. of fresh mint. In other words, one of the typical small plastic clamshells that you find in the grocery store. Finely chop into very fine pieces.
• Make Ahead/Traveling – Either Day of or Day Before:
  • Make the vinaigrette, place in a covered container and refrigerate.
  • Slice the cucumbers just a tad slightly thicker than if making fresh, store separately from the other ingredients to avoid water that leaching off the cucumbers. Refrigerate. When ready to use, drain off any water that develops. Cucumbers are mostly water and tend to leach water after slicing. Make sure you pour off any water that develops to avoid a watered down dressing.
  • Slice the red onions and store separately in an airtight container, then covered in plastic wrap to avoid the smell from permeating the refrigerator.
  • Place all the other Salad Ingredients into a bowl and cover tightly and refrigerate.
  • When ready to serve, place all the salad ingredients into a bowl (drain any water off the cucumbers if any accumulated). Mix. Stir the dressing really well, then pour the dressing over the salad ingredients and serve.
• Health Benefits of Pomegranate Arils:  Pomegranate arils are the red seeds within the pomegranate fruit. They offer numerous health benefits: They are full of  antioxidants, including polyphenols, flavonoids, and vitamin C. These antioxidants combat oxidative stress and protect cells from damage.  Recent studies have shown that pomegranate arils may improve heart health by lowering blood pressure, reduce cholesterol levels, and  can prevent blood clots.  Antioxidants in arils may enhance cognitive function and protect against age-related brain decline.  The arils contain fantastic fiber aiding in healthy digestion and prevents constipation. Some research studies indicates that pomegranate arils may inhibit the growth of certain types of cancer cells, particularly prostate and breast cancer. They are also full of vitamin C, supporting strong immune system. The Vitamin E  in the pomegranate arils protects the skin from damage caused by free radicals. Pomegranate arils are also a good source of potassium, folate, and vitamin K. They may have anti-inflammatory and anti-aging effects.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 to 7 days in the refrigerator (undressed).  Store in a covered container.

This salad cannot be frozen.

Pantry Products:

• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Whisk (fork)

If you try this flavorful salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Cucumber Kale Pomegranate Salad with Mint

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 20 Minutes
• Total Time: 20 Minutes
• Yield: 4 Servings 1x
• Category: Salad
• Diet: Vegan

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Description

Get ready to elevate your holiday dining experience with this vibrant Cucumber Kale Pomegranate Salad with Mint!

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Ingredients

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Salad Ingredients:

• 4 mini cucumbers (2 ½ cups), sliced thin
• 1 cup pomegranate arils
• ¼ to ½ cup red onion, sliced thin *
• 2 cups finely chopped curly kale
• 3 Tablespoons (0.5 oz.) finely chopped fresh mint

Vinaigrette Ingredients:

• ¼ cup red wine vinegar
• 1 Tablespoon + 1 teaspoon pure maple syrup (+/-) *
• 2 Tablespoons tahini
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Pinch to 1 teaspoon sea salt (+/-) *

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Instructions

1. Place all the Vinaigrette Ingredients into a small bowl, whisk well until smooth and emulsified, place in the refrigerator until ready to assemble.
2. Place all the Salad Ingredients into a large bowl, mix well to combine, then pour the Vinaigrette over top, mix really well until all the Salad Ingredients are thoroughly coated. Serve and enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.   

*Servings:  4 side salads

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