Holiday Salad with Kale, Persimmon and Pomegranate

Name: Holiday Salad with Kale, Persimmon and Pomegranate
Prep time: 15 min
Total time: 15 min
Ingredients: 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; 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)

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by Marcie // December 9, 2019 (updated 1/1/22)

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This Holiday Salad is as festive as it is delicious, and will add sparkle to any meal! It’s a tasty blend of hardy kale, sweet persimmon, pomegranate, feta cheese and toasted pecans tossed in a tangy, sweet citrus maple dressing. Ingredients may be prepped in advance so you have time to enjoy the holidays!

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.

My holiday menu always includes salad because raw greens are necessary to balance out all of the rich, indulgent foods that we serve.

My persimmon salad and kale apple salad are a nutritious, festive additions, but this Holiday Salad is my absolute favorite.

The colors and flavors are perfect for the season, and I love that it makes the holiday table sparkle. 🙂

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 and casseroles.

Recipe ingredients

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

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. If you’re new to this fruit, be sure to check out my post on Persimmons for more info and recipes!
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. My balsamic vinaigrette dressing and apple cider vinegar dressing are also great options.

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

See all of my Salad recipes for inspiration.

More salad recipes you’ll love:

If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me @flavorthemoments on Instagram!