This Holiday Salad brings sparkle to any festive table. It combines hearty kale with sweet persimmon, jewel-like pomegranate arils, tangy crumbled goat cheese (or feta), and toasted pecans, all tossed in a bright apple cider vinegar dressing. Many components can be prepped ahead so you can relax and enjoy the celebration.
The last few weeks have been busy: I hosted Thanksgiving and then celebrated my son’s 18th birthday shortly after. With lots of entertaining going on, I rely on simple, make-ahead dishes that still look and taste special. This salad is one of my go-to holiday sides because it’s vibrant, satisfying, and balanced—raw greens to offset rich mains and sides.
I often include salads like persimmon salad and kale-apple salad on the holiday menu, but this Holiday Salad is my favorite for color and texture. It’s elegant enough for a special meal and easy enough to prepare in stages.
Why you’ll love this recipe:
- A festive balance of bitter, sweet, and tangy flavors with varied textures that make the salad stand out on any holiday table.
- Simple to prepare: hearty kale holds up well, so you can assemble many elements in advance without worrying about wilting.
- Versatile pairing: serves well alongside turkey, ham, beef, vegetarian mains, and traditional holiday casseroles.
Recipe ingredients
These ingredients are the foundation, but feel free to swap based on availability or preference.
- Kale – curly kale is traditional here; baby kale or other sturdy greens work if you prefer less prep.
- Persimmon – fresh persimmon adds sweetness and color; if unavailable, orange segments or ripe pear are good substitutes.
- Pomegranate – bright, tart arils add texture; dried cranberries can replace them when fresh pomegranates aren’t in season.
- Goat cheese – creamy and tangy. Feta works as an easy swap, or omit for a dairy-free version.
- Pecans – toasted pecans provide a toasty crunch; walnuts or your favorite nuts or seeds will work too.
- Dressing – a sweet-tart apple cider vinegar dressing is ideal for this salad. A balsamic vinaigrette is another tasty option.
See the recipe section below for exact ingredient amounts and the full ingredient list.
How to make this recipe
This salad comes together quickly, and you can complete many steps a day or two ahead.
Pro tip: Massage the kale to soften it and reduce bitterness. Massaging helps the leaves become tender and more enjoyable to eat; this can be done 1–2 days ahead and stored in the refrigerator.
- Wash and dry the kale thoroughly, then tear into bite-sized pieces. Massage the kale with a touch of oil and salt until it softens if you prefer a more tender texture.
- Toast the pecans on a rimmed baking sheet at 350°F (175°C) for 8–10 minutes until fragrant; allow to cool.
- Chop the persimmon into bite-sized pieces and remove the pomegranate arils. Combine the kale, persimmon, pomegranate arils, crumbled goat cheese, and toasted pecans in a large bowl.
- Drizzle with apple cider vinegar dressing to taste and toss gently until everything is evenly coated. You may not need the entire amount of dressing—add gradually to reach the flavor balance you like.
- Serve immediately or hold the dressed salad briefly before serving. If using baby kale or tender greens, dress just before serving to prevent wilting.
Recipe notes
- Advance prep: Massage kale and store it airtight in the refrigerator 1–2 days ahead. Deseed pomegranate 2–3 days in advance to simplify assembly.
- Dressing: Make the dressing up to 5 days ahead. If the olive oil solidifies in cooler temperatures, bring it to room temperature for 15–20 minutes and shake or whisk to re-emulsify.
- Substitutions: Swap persimmon for orange or pear, goat cheese for feta, and pecans for walnuts or seeds for an allergen-friendly option.
- Serving: This salad serves well in family-style bowls or on individual plates; it pairs beautifully with traditional holiday entrées and sides.
More salad recipes you’ll love:
- Arugula pear salad
- Broccoli kale salad with yogurt poppy seed dressing
- Roasted delicata squash salad
- Fall harvest salad
- Kale and Brussels sprout salad
- Cranberry pear salad
- Arugula, orange, and pomegranate salad
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social channels so I can see your version.
Holiday Salad with Kale, Persimmon and Pomegranate
A festive kale salad tossed in a tangy, sweet apple cider vinegar dressing.
Servings & Time
Servings: 6
Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins
Ingredients
- 1 bunch curly kale (about 8 cups torn; can substitute with dinosaur or baby kale)
- 1/2 cup pecan pieces, toasted
- 1 medium persimmon, chopped
- 1/2 cup pomegranate arils
- 3 ounces crumbled goat cheese (or feta)
- Apple cider vinegar dressing, to taste
Instructions
- Wash and tear the kale into bite-sized pieces. Massage the kale until tender if desired.
- Toast pecans at 350°F for 8–10 minutes until fragrant, then cool.
- Combine kale, persimmon, pomegranate arils, crumbled goat cheese, and pecans in a large bowl.
- Add dressing gradually and toss until evenly coated. Serve immediately.
Nutrition (per serving)
Estimated: Calories 300 kcal; Carbohydrates 19 g; Protein 5 g; Fat 24 g; Fiber 1 g; Sugar 6 g. Nutrition is an estimate for informational purposes.
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