Holiday Salad with Kale, Persimmon and Pomegranate is a festive kale salad tossed in a tangy, sweet citrus maple dressing.  It’s perfect as a Christmas salad, Thanksgiving salad or holiday potluck!

close up of holiday salad in bowl

The past few weeks have been a bit of a whirlwind for me.  I hosted Thanksgiving, then 3 days later I hosted my son’s 18th birthday party.  Needless to say there’s been a lot of entertaining going on, but ’tis the season!

Since my boy is all grown up, I definitely drowned my sorrows in a few cupcakes. 

This Holiday Salad with Kale, Persimmon and Pomegranate is how I bounce back from all the cupcakes.  It’s so full of flavor, it truly feels more like a treat than a salad.

The fact that it shimmers like Christmas doesn’t hurt either. 🙂

Why you’ll love this recipe:

  • This holiday salad recipe has all the elements.  It’s bitter, sweet and tangy, with plenty of texture and color to give your holiday meals the wow factor they deserve.
  • It’s easy to prepare, and the hardy kale won’t wilt down on you, which means you can assemble most of it in advance.
  • It’s the perfect compliment to any holiday menu and pairs well with turkey breast, ham, beef, and a wide variety of vegetarian dishes such as mushroom risotto or chickpea casserole.

Recipe ingredients

There are only a few ingredients in this easy holiday salad, and they can be customized with what is readily available.

Holiday salad ingredients

Ingredient notes

  • Kale. The curly kale may be substituted with baby kale for less prep work, or with your favorite greens if you’re not a fan of kale.
  • Persimmon. If persimmon isn’t in season or readily available, orange segments would be a great substitute.
  • Pomegranate. If pomegranate is not in season, substitute with dried cranberries.
  • Goat Cheese. If you’re not a fan of goat cheese, substitute with feta cheese or omit altogether for a vegan salad.
  • Pecans. The pecans may be substituted with your favorite nuts or seeds.
  • Dressing. The dressing recipe is the perfect compliment for this salad and may be made in advance. You may also use your favorite store bought dressing if you prefer.
Holiday salad in a bowl with servers

How to make this recipe

This holiday salad recipe is very easy to prepare, and most of the components may be made in advance.

  • Prep the curly kale by washing and draining it well.  Blot it dry with a towel, then tear into bite sized pieces.
  • Place the kale, persimmon, pomegranate, goat cheese and pecans in a large bowl and set aside.
  • Place the olive oil, vinegar, orange juice, maple syrup, dijon mustard, salt and pepper, to taste in a mason jar and seal with a lid.  Shake well until emulsified.
  • Toss the salad with the desired amount of dressing (you may not need it all), until well coated.

Recipe notes

  • Curly kale may be substituted with dinosaur or baby kale, or the lettuce of your choice.
  • The curly kale won’t wilt, so you can assemble most of it in advance. For best results, add the dressing and pecans just before serving.
  • Prepped kale may be stored in an air tight container for 2-3 days.
  • Deseed your pomegranate 2-3 days in advance to make salad prep much faster.
  • Prepare the dressing up to 5 days in advance.  Allow to stand at room temperature for 15-20 minutes until the olive oil liquifies, then shake to emulsify.
  • Toast pecans on a rimmed baking sheet at 350 degrees for 8-10 minutes or until fragrant.
overhead shot of holiday salad in white bowl

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close up of holiday salad in bowl

Holiday Salad with Kale, Persimmon and Pomegranate

Holiday Salad with Kale, Persimmon and Pomegranate is a festive kale salad tossed in a tangy, sweet citrus maple dressing!
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Ingredients

For the salad:

  • 1 bunch curly kale 8 cups torn
  • 1 medium persimmon chopped
  • 1/2 cup pomegranate arils
  • 3 ounces crumbled goat cheese
  • 1/2 cup toasted pecan pieces

For the dressing:

  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon fresh orange juice
  • 1 tablespoon pure maple syrup
  • 2 teaspoons dijon mustard
  • salt and freshly ground black pepper to taste

Instructions 

  • Place the kale, persimmon, pomegranate, goat cheese and pecans in a large bowl and set aside.
  • Place the olive oil, vinegar, orange juice, maple syrup, dijon mustard, salt and pepper to taste in a mason jar and seal with the lid. Shake vigorously until emulsified.
  • Pour the desired amount of dressing over the salad and toss until well coated (you may not need it all). Serve and enjoy!

Notes

  • Nutrition information includes all of the dressing, though you more than likely won’t need it all.
  • Curly kale may be substituted with dinosaur or baby kale, or the lettuce of your choice.
  • The curly kale won’t wilt, so you can assemble most of it in advance.
  • Prepped kale may be stored in an air tight container for 2-3 days.  For best results, add the dressing and pecans just before serving.
  • Deseed your pomegranate 2-3 days in advance to make salad prep much faster.
  • Prepare the dressing up to 5 days in advance.  Allow to stand at room temperature for 15-20 minutes until the olive oil liquifies, then shake to emulsify.
  • Toast pecans on a rimmed baking sheet at 350 degrees for 8-10 minutes or until fragrant.

Nutrition

Calories: 300kcal, Carbohydrates: 19g, Protein: 5g, Fat: 24g, Saturated Fat: 5g, Cholesterol: 7mg, Sodium: 82mg, Potassium: 279mg, Fiber: 1g, Sugar: 6g, Vitamin A: 2311IU, Vitamin C: 47mg, Calcium: 72mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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