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My Darling Vegan
Kale Pomegranate Salad with Tofu Feta

Celebrate this year's harvest with this Kale Pomegranate Salad made with fresh kale, pomegranate arils, hazelnuts, and tofu feta. All dressed in Orange Vinaigrette for a delicious side to your holiday meal. 

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Prep Time:
30 mins
Marinating time:
2 hrs
Total Time:
2 hrs 30 mins
Course: Salad
Cuisine: American
Keyword: Kale Pomegranate Salad
Servings: 6
Calories: 260 kcal
Author: Sarah McMinn
Kale Pomegranate Salad
  • 4 cups chopped kale, rinsed and dried
  • 1 cup pomegranate seeds
  • 1/2 cup tofu feta, recipe follows
  • 1/2 cup hazelnuts, chopped and roasted
  • 1/4 cup red onion, thinly sliced
Tofu Feta
  • 8 ounces extra firm tofu, pressed
  • juice of 1/2 of a lemon
  • 3 tablespoon vegetable broth
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons nutritional yeast
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
Orange Vinaigrette
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoons agave nectar
  • 1/4 teaspoon salt
  • 1/4 cup olive oil
To make the Tofu Feta
  1. Drain all the water from the tofu. Crumble into large pieces and place in a bowl. Add the remaining ingredients and stir to combine. Place in an airtight container in the refrigerator and let marinate for at least 2 hours.
To make the Orange Vinaigrette
  1. Combine all the ingredients in a blender and mix thoroughly.
To make the salad
  1. Dry roast the hazelnuts at 400 degrees F for 8-10 minutes. Remove from oven and chopped.
  2. While hazelnuts are toasting, prep the rest of the salad ingredients.
  3. Toss together all the ingredients of the salad and dress with the Orange Vinaigrette. Serve immediately.
Nutrition Facts
Calories Per Serving: 260
% Daily Value
Carbohydrates 16g 5%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 2g 13%
Sodium 340mg 15%
Potassium 442mg 13%
Fiber 3g 13%
Sugar 7g 8%
Vitamin A 4515IU 90%
Vitamin C 62.7mg 76%
Calcium 94mg 9%
Iron 1.7mg 9%