Crunchy Kale Salad with Pomegranate and Japanese Inspired Roasted Sesame Dressing

This is a salad I brought to a potluck party where the motto was “home”. I think, along with the neighbours I was the only one who grew up in Berlin, so the buffet was most delicious food from all over the world, and a lot of it was vegan. I loved it.

Why did I choose this kale salad of all things? Because kale is something my boyfriend grows on the balcony. Kale grows quickly, and at some point the kale situation got out of control, so some of it had to be moved to the backyard. It actually got nicked. From that I conclude that kale is pretty popular. Smoked tofu has a lot of fans in Germany anyway. And who doesn’t love pomegranate seeds?

Japan is a home away from home for both of us, so the roasted sesame dressing inspired by the readymade dressings you can buy at kombinis in Japan was the perfect match for my kale salad.

So f you’re looking for a beautiful kale salad that turns heads at any buffet or holiday table, this 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 pretty, but also pretty satisfying, and the nutty, slightly sweet dressing makes it a crowd-pleaser.

This salad holds up well on a buffet table. It travels well, and tastes even better after the flavors have had time to blend. Whether you’re trying to impress guests or brighten up a weekday meal, this kale salad with roasted sesame dressing and pomegranate brings colour, flavor, and nutrients in every bite.

The roasted sesame dressing also works very well for bowls, sandwiches and wraps.

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.

Miso
Miso is healthy because it is a fermented soy product that provides probiotics, plant-based protein, and valuable micronutrients while being easy to digest. I have made this recipe with shiro miso and genmai miso, both worked very well.

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.

Do you like this kale salad? You might also enjoy my potato salad with apples and my hearty kale skillet, my personal favourite winter comfort food.

Would you like more vegan buffet ideas? Check out my blogpost 12 ideas for your perfect vegan buffet.