Kale and Pomegranate Salad Recipe

This Kale and Pomegranate Salad Recipe uses bulgur wheat as the base for this Middle Eastern salad of super healthy greens and feta cheese.

Middle Eastern 15 Mins 15 Mins Easy Serves 6 to 8


  • 200g bulghur wheat
  • 1 vegetable stock cube
  • 100g kale, roughly chopped
  • 4 spring onions, finely chopped
  • 3 tomatoes, de-seeded and chopped
  • 1 bunch of flat-leaf parsley, finely chopped
  • 15 mint leaves, finely chopped
  • 3tbsp extra virgin olive oil
  • Zest and juice of 1 lemon
  • 50g feta cheese, crumbled
  • 100g pomegranate seeds
  • Salt and milled pepper


  1. Rinse the bulgur wheat under cold water to remove excess starch.
  2. Place into a pan with the stock cube and cover with cold water, bring to a boil, cook for 8 minutes, drain into a fine sieve and leave to cool completely.
  3. Cook the kale in 50ml of water for 5 minutes, drain and leave to cool.
  4. In a mixing bowl, add the spring onions, chopped tomatoes, parsley, mint, extra virgin olive oil and zest and juice of the lemon.
  5. Add the cooled bulghur wheat and kale, and mix well with a little salt and milled pepper to taste.
  6. Transfer to a serving plate.
  7. Crumble over the feta cheese and scatter over the pomegranate seeds and serve with a little extra fresh mint leaves.

Kale and Pomegranate Salad Recipe
Kale and Pomegranate Salad Recipe

Recipe notes

A modern twist on the traditional Middle Eastern recipe, this Kale and Pomegranate Salad uses bulgur wheat as the base for a salad of super healthy greens and feta cheese.

It is simple and flavorful with the addition of spring onions, tomatoes, mint and lemon. Serve alongside your Thanksgiving or Christmas holiday meals.

Bulgur wheat – Use fine bulgur, the smallest you can find. Plus, this recipe comes together quickest if you get the bulgur cooked and cooling before you begin any other prep work.

Kale – While any type will work for the recipe, curly green kale works best as it most resembles curly parsley, traditionally used in the recipe.

Spring onions – Use the entire spring onion, both the green and white parts.

Tomatoes – If possible, use Roma tomatoes (also known as plum tomatoes) or vine-ripe tomatoes and avoid the smaller ones like cherry tomatoes or grape tomatoes.

Olive oil – A high-quality extra virgin olive oil will make a world of difference to the taste.

Lemon juice – Always go for fresh lemons, and roll them out before juicing them to release the maximum juice.

The truly stunning serving bowl featured in this recipe is the Statements Fern Green Large Serving Bowl by Denby Pottery. Handcrafted from high-quality, locally-sourced clay and expertly glazed to enhance durability, it is perfect for serving salads, vegetables, chilli, curry or pasta dishes, rice, crisps or tortillas. It can also be used as a fruit bowl or as a decorative display item.

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