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Tropical Kale Salad

This tropical kale salad is packed with healthy food!
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 Servings
Author Kath Younger


  • For the salad
  • 2 cans of chickpeas drained and rinsed
  • 3 oranges
  • 1 fresh pomegranate or about 1.5 cups of arils
  • 1 head kale
  • 1 cup of macadamia nuts
  • For the dressing
  • Dressing
  • 1/4 c freshly squeezed orange juice one orange
  • 2 tbsp red wine vinegar
  • 1/4 c olive oil
  • Sea salt and black pepper to taste


  • Peel and chop 2 of the oranges and juice the third.
  • Remove pom seeds from the pomegranate.
  • Wash and chop kale into bite size pieces.
  • Drain and rinse chickpeas.
  • Massage kale with olive oil and salt for 2 minutes.
  • Toss kale with orange segments, pom seeds and chickpeas.
  • Add orange juice and vinegar. Toss to combine.
  • Season with black pepper and any additional salt.
  • Toast macadamia nuts until fragrant and add on top of salad.