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Grilled Kale and Charred Watermelon Salad

This Grilled Kale and Watermelon Salad pairs smoky, charred kale with juicy cubes of watermelon for a bright summer dish. Crisp slivered almonds and grilled green onions add texture and depth, while a pomegranate‑accented balsamic dressing brings sweetness and tang to every bite. Microgreens finish the salad with extra color and nutrition.

grilled watermelon and kale salad on a plate

This salad is an ideal warm-weather dish: it’s quick to prepare, visually striking, and balanced between smoky, sweet and nutty flavors. The grilling step softens the kale just enough to tame its bitterness while keeping a pleasant bite. Toasting the almonds on the grill enhances their flavor, and the dressing—made from olive oil, balsamic vinegar, honey, dijon mustard, pomegranate juice and sesame seeds—ties everything together.

What is in Grilled Kale and Watermelon Salad?

  • Kale: keep the leaves attached to the stalk for grilling, then remove the stems before chopping.
  • Watermelon: cubed, juicy and refreshing.
  • Green onions: grilled whole for a mild, smoky onion flavor.
  • Slivered almonds: toasted for crunch and a nutty finish.
  • Microgreens: added at the end for freshness and extra nutrients.

Salad Dressing Ingredients

  • Olive oil
  • Balsamic vinegar
  • Honey
  • Dijon mustard
  • Pomegranate juice
  • Sesame seeds

Pro tip: If you’d like a different dressing profile, a classic balsamic vinaigrette or a herby hummus dressing both pair well with kale and watermelon.

Cookie sheet with kale, green onions, and almonds

Serving Suggestions

This salad works as a light main for lunch or a colorful side at a summer dinner. Serve it on its own for a quick, satisfying meal, or pair it with simply grilled chicken or fish to add protein. A chilled lemonade or a fruity frozen cocktail complements the refreshing notes of the watermelon. For a vegetarian option, add grilled halloumi or marinated tofu.

Storage

For best texture, serve the salad immediately after dressing. Once dressed, microgreens will wilt and kale may soften further; for leftovers, keep dressing separate and store components chilled in airtight containers. Recombine and toss with dressing just before serving.

Grilled kale and watermelon salad in a bowl

More of our favorite summer salads

Summer Salads

  • French Carrot Salad
  • Cucumber Tomato Salad
  • Apple Burrata Salad

Grilled Kale and Watermelon Salad

A vibrant summer salad: charred kale and green onions, toasted almonds, cubed watermelon and microgreens, all finished with a bright balsamic-pomegranate dressing.

By: Linley Hanson

Prep: 15 mins   Cook: 15 mins   Total: 30 mins   Servings: 6

Ingredients

Salad

  • 1/2 cup slivered almonds
  • 2 bunches of kale, rinsed and patted dry
  • 1 bunch of green onions
  • 2 tablespoons olive oil (for grilling)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 small watermelon, rind removed and cut into cubes
  • 1 cup microgreens

Dressing

  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 2 teaspoons dijon mustard
  • 1 tablespoon pomegranate juice (or a darker berry/cherry juice)
  • 1 teaspoon sesame seeds

Instructions

  1. Preheat your grill to about 350°F and make sure the grate is clean.
  2. Create a small tin-foil pouch and place the slivered almonds inside—this keeps them from falling through the grate while toasting.
  3. Prep the kale (leave it on the stalk while grilling) and the green onions. Place them on a cookie sheet, drizzle with olive oil and season lightly with salt and pepper.
  4. Place the kale stalks and whole green onions directly over the heat. Put the tin-foil pouch with almonds on indirect heat. Cover and grill for 5 minutes to start the charring and toasting.
  5. Remove the kale once the edges show a little char and return it to the cookie sheet to rest. After five minutes, flip the green onions and stir the almonds in their pouch, then grill another 5 minutes.
  6. While the vegetables grill, make the dressing: add the olive oil, balsamic vinegar, honey, dijon mustard, pomegranate juice and sesame seeds to a mason jar or small bowl. Cover and shake or whisk until well combined.
  7. Remove the green onions and almonds from the grill and set aside to cool slightly.
  8. Cut the watermelon into cubes and remove any remaining rind.
  9. Remove the kale leaves from the stalks (de-stem) and chop. Slice the green onions. In a large bowl combine the chopped kale, sliced green onions, toasted almonds, microgreens and watermelon cubes.
  10. Add the dressing right before serving, toss gently, and enjoy.

Tips & Notes

  • Aim for golden-brown tips on the kale rather than fully crisped leaves; if the kale still seems wilted after the initial time, grill an additional 2–3 minutes.
  • If you don’t have pomegranate juice, substitute another dark fruit juice such as cherry or mixed berry juice for a similar color and tannic balance.
  • To keep the salad crisp for guests, serve the dressing on the side and let diners dress their portions.
  • Microgreens are optional but add a pleasant texture and a boost of vitamins; baby arugula or mixed salad greens can be used instead.
A refreshing watermelon salad with a twist of kale and almonds.

Nutrition (approximate per serving)

Calories: 268 kcal, Carbohydrates: 16 g, Protein: 4 g, Fat: 23 g, Fiber: 3 g, Sugar: 11 g.

Nutrition information is automatically calculated and should be used as an approximation only.