About Recipe

This blue cheese kale salad with pecan nuts, pomegranate seeds and a drizzle of honey mustard dressing is perfect for the holiday season. A fresh and light option amongst the heavier dishes usually served, however, blue cheese lovers will find a reason to eat this all year round.

I love the holidays but in terms of food I think we should add more greens and vegetarian options to the buffet, as for most it is predominantly focused on meat and fish.  This year, we are doing an all vegetarian Christmas dinner, which I am really looking forward to. My blue cheese kale salad will definitely make the buffet table, and I can’t wait to see what else we come up with.

Want to add more kale to your diet? Check out my kale salad with roasted carrots and feta cheese or my roasted sweet potato kale salad (another great salad for your holiday buffet!).

  • Serves2
  • Prep15m
  • CookN/A
  • Difficulty1/10


  • 5 handfuls of kale
  • 3 tbsp pomegranate seeds
  • 50g pecan nuts, toasted
  • 30g blue cheese
  • ½ dl /0.2 cups currants
  • ½ lemon, juiced
  • ½ tbsp extra virgin olive oil


  • 2 tbsp extra virgin olive oil
  • 1 tsp honey
  • 1 tsp wholegrain mustard
  • ½ tbsp white wine vinegar
  • Pinch of sea salt


Mix all ingredients for the dressing in a small bowl and set aside.

Remove the stems from the kale and place the leaves in a big bowl.

Squeeze lemon juice into the bowl and add ½ tablespoon of olive oil to the mixture. Use both of your hands to massage the kale until it softens.

Toast pecan nuts in a dry pan until golden.

Place the kale in a serving bowl and top with crumbled blue cheese, toasted pecan nuts, pomegranate seeds, currants and a drizzle with half of the dressing, save the rest for top-ups.