If you’re looking for a vibrant kale salad that turns heads at any buffet, potluck, or holiday table, this Japanese-inspired creation is your new go-to. The combination of crisp kale, bright pink pomegranate, crunchy celery, and protein-packed tofu and chickpeas creates a salad that’s not just beautiful, but genuinely satisfying. What makes this kale salad a true crowd pleaser is the roasted sesame dressing: a creamy, nutty, slightly sweet drizzle with Japanese flavor notes that balance the freshness of the greens perfectly. This salad holds up exceptionally well on a buffet table (no wilting lettuce here!). It travels well, and tastes even better after the flavors have mingled. Whether you’re trying to impress guests or brighten up a weekday meal, this kale salad with roasted sesame dressing and pomegranate brings color, flavor, and nourishment in every bite.
Would you like more vegan buffet ideas? Check out my blogpost 12 ideas for your perfect vegan buffet.
Superfood benefits: why the ingredients for the kale salad are so healthy
Pomegranate
Pomegranate seeds add bright sweetness and a burst of antioxidants, especially polyphenols, which support cell health and help fight inflammation. They’re also rich in vitamin C and fiber, boosting immunity and digestion.
Kale
Kale is one of the most nutrient-dense leafy greens you can choose: packed with vitamins A, C, K, and essential minerals like calcium and potassium. Its sturdy texture makes it perfect for salads that need to stay crisp longer, while its high fiber content supports gut health.
Celery
Light, crunchy, and refreshing, celery contributes hydration thanks to its high water content, along with antioxidants and minerals like potassium. It’s low in calories but big on texture and micronutrients.
Chickpeas
Chickpeas add heartiness and a creamy bite. They’re rich in fiber, protein, and complex carbohydrates, supporting steady energy and healthy digestion while helping the salad feel more filling and balanced.
Ginger
Fresh ginger brightens the dressing with a spicy-citrus kick and contributes natural anti-inflammatory compounds. It’s great for digestion and adds depth to the Japanese-inspired flavor profile.
Tahini
Tahini brings creaminess without dairy, adding healthy fats, protein, and minerals like calcium and magnesium. It also boosts the sesame flavor in the dressing, making it richer and more satisfying.
How to open a pomegranate without making a huge mess
There are many ways that people have come up with, I personally open pomegranates in a bowl of water. The arils sink to the ground and all the peely stuff floats on the surface. But if you want to explore other options, you might find this YouTube video helpful.
KALE SALAD WITH JAPANESE ROASTED SESAME DRESSING AND POMEGRANATE
Recommended Equipment
Ingredients
- 50 g kale, hard stems removed and chopped
- 1/2 smoked tofu, cut in 1 cm cubes about 100 g
- 3 stalks celery, sliced
- 1/2 can of chickpeas, rinsed about 100 g
- 3 tablespoons pomegranate arils
Roasted Sesame Dressing
- 1 tablespoon water
- 1 tablespoon roasted sesame oil
- 2 tablespoons tahini
- 1 tablespoon soy sauce use tamari for gluten-free
- 1 tablespoon maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon grated ginger
- pinch of black pepper
Instructions
- Mix kale, tofu, celery and chickpeas in a big bowl.
- Mix all the dressing ingredients in a small bowl.
- Open the pomegranate. There are many ways to do that, my favourite is opening it in a bowl of water. No splashes, the arils sink to the ground and all the peely stuff swims to the surface.
- Mix the salad with dressing and pomegranate and serve immediately.
Do you like this kale salad? You might also enjoy my hearty kale skillet, my personal favourite winter comfort food.
Would you like more vegan buffet ideas? Check out my blogpost on your perfect vegan buffet.
