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black lentil, kale, and pomegranate salad in a large serving bowl on a counter

Black Lentil Salad with Kale and Pomegranate

This striking salad is made with black beluga lentils, chopped kale, and pomegranate arils for a festive color scheme. It's finished with creamy goat cheese and a simple red wine vinaigrette. Serve this delicious salad for a holiday lunch or dinner!
Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 6
Calories 523kcal


For the salad

  • 3.5 cups cooked black lentils or 2 x 15-ounce cans, drained and rinsed
  • 3 cups finely chopped lacinato kale can sub curly kale
  • 1 cup pomegranate arils
  • ½ cup goat cheese crumbles more to taste

For the dressing


  • If you are using dry lentils instead of canned, cook them according to package instructions to yield ~3.5 cups.
  • Combine the black lentils, chopped kale, and pomegranate arils in a large bowl. In a separate bowl, whisk together the minced red onion, olive oil, red wine vinegar, maple syrup, and Dijon mustard. Pour the dressing over the salad, and toss until coated. Sprinkle in the goat cheese crumbles and gently mix until combined. Enjoy!


  • You can find black lentils at co-ops or health food stores, including Whole Foods. Target sells microwaveable pouches of black lentils, and you can purchase dry or canned black lentils on Amazon.
  • To make this salad in advance, combine the salad ingredients minus the goat cheese in an airtight container. Add the goat cheese and dressing before serving (can do so up to 30 minutes before).
  • You can serve it as a side or main dish. To bulk up this salad, consider adding shredded chicken or turkey.


Serving: 1serving | Calories: 523kcal | Carbohydrates: 67g | Protein: 32g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 92mg | Potassium: 124mg | Fiber: 24g | Sugar: 6g | Vitamin A: 1244IU | Vitamin C: 20mg | Calcium: 119mg | Iron: 9mg