Holiday Salad with Kale, Persimmon and Pomegranate
Holiday Salad with Kale, Persimmon and Pomegranate is a festive kale salad tossed in a tangy, sweet apple cider vinegar dressing!
Servings: 6 servings
Calories: 300kcal
Ingredients
- 1 bunch curly kale about 8 cups torn; sub with dinosaur or baby kale; see note 2
- 1/2 cup pecan pieces
- 1 medium persimmon chopped
- 1/2 cup pomegranate arils see note 3
- 3 ounces crumbled goat cheese
- apple cider vinegar dressing
Instructions
- Wash the kale and tear it into pieces, then massage it in a large bowl following the instructions in my massaged kale salad. See note 1.1 bunch curly kale
- Toast pecans on a rimmed baking sheet at 350 degrees for 8-10 minutes or until fragrant.1/2 cup pecan pieces
- Place the persimmon, pomegranate, goat cheese and pecans in the bowl with the prepped kale.1 medium persimmon, 1/2 cup pomegranate arils, 3 ounces crumbled goat cheese
- Pour the desired amount of dressing over the salad and toss until well coated (you may not need it all). Serve and enjoy!apple cider vinegar dressing
Notes
- Pro tip: Massage the kale by following the instructions in my massaged kale salad. This makes it nice and tender and it can be done 1-2 days in advance!
- Baby kale is tender so it does not need to be massaged. It will wilt down faster, however, so for best results don't dress it until 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.
- Nutrition information includes all of the dressing, though you more than likely won't need it all.
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