This Holiday Salad is festive, easy to make, and a bright addition to any holiday table. It combines hearty curly kale with sweet persimmon, jewel-like pomegranate arils, tangy crumbled goat cheese (or feta), and toasted pecans, all tossed in a slightly sweet apple cider vinegar dressing. Many components can be prepped ahead, so you can spend less time in the kitchen and more time enjoying the season.
The holidays mean big meals and lots of rich dishes, so I always include a bright, crunchy salad to balance the menu. This Holiday Salad is a favorite because it offers contrast in flavor — bitter, sweet, and tangy — and contrast in texture — tender kale, juicy fruit, creamy cheese, and crunchy nuts.
It’s versatile, too: swap baby kale or your preferred greens if you’d like something milder, or use orange segments in place of persimmon when persimmons aren’t available. Leftover dressing, toasted nuts, and deseeded pomegranate arils store well, which makes assembly quick on the day you serve it.
Why you’ll love this recipe:
- Balanced flavors: bitter kale, sweet persimmon and pomegranate, creamy cheese, and toasted pecans create an appealing contrast.
- Prep-friendly: sturdy kale holds up well, and several elements can be prepared a day or two ahead.
- Versatile pairing: serves as a refreshing side for turkey, ham, beef, or vegetarian mains and casseroles.
Recipe ingredients
Simple ingredients make this salad shine. Substitute where needed to suit availability and preferences.
- Kale — curly kale provides structure. Use baby kale for a more tender bite or another favorite green if you prefer.
- Persimmon — when in season it adds sweetness and a smooth texture. If unavailable, orange segments make a great alternative.
- Pomegranate arils — add bright color and bursts of sweetness; dried cranberries can be used as a substitute.
- Goat cheese or feta — crumbled for creaminess. Omit or use a plant-based alternative to make the salad vegan.
- Pecans — toasted for crunch. Swap walnuts, almonds, or toasted seeds if desired.
- Dressing — a tangy apple cider vinegar vinaigrette pairs perfectly; balsamic vinaigrette is another delicious option.
See the recipe card below for the precise ingredient amounts and full instructions.
How to make this recipe
This Holiday Salad comes together quickly. A few simple steps make a salad that looks and tastes special.
Pro tip: Massage the kale to soften it: rub torn kale leaves with a bit of dressing or olive oil and a pinch of salt for a couple minutes until the leaves darken and become tender. This can be done 1–2 days ahead and stored in the refrigerator.
Quick overview:
- Wash and dry the kale, then tear it into bite-sized pieces. Massage if desired to tenderize.
- Toast pecans on a rimmed baking sheet at 350°F (175°C) for 8–10 minutes until fragrant; cool slightly.
- Combine the kale, chopped persimmon, pomegranate arils, crumbled goat cheese (or feta), and toasted pecans in a large bowl.
- Drizzle with apple cider vinegar dressing to taste and toss until evenly coated. Serve immediately.
Recipe notes
- Massaging kale: Massaging makes curly kale soft and pleasant to eat; baby kale does not need massaging but will wilt faster when dressed.
- Deseed pomegranate arils 2–3 days in advance to speed final assembly.
- Make the dressing up to 5 days ahead. If the olive oil solidifies in the refrigerator, let it sit at room temperature briefly and shake or whisk to re-emulsify before using.
- To keep the salad crisp, store components separately and dress the salad right before serving.
More salad recipes you’ll love:
- Arugula pear salad
- Broccoli kale salad with poppy seed dressing
- Roasted delicata squash salad
- Fall harvest salad
- Kale and Brussels sprout salad
- Pear salad with fresh pear vinaigrette
- Arugula, orange and pomegranate salad
Did you try this recipe? If so, please leave a review below and share your photo on social media so others can see how it turned out.
Holiday Salad with Kale, Persimmon and Pomegranate
Ingredients
- 1 bunch curly kale (about 8 cups torn; can substitute 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 the kale, tear into bite-sized pieces, and massage with a little dressing or olive oil if you prefer a tender texture.
- Toast the pecans on a rimmed baking sheet at 350°F (175°C) for 8–10 minutes until fragrant; allow to cool.
- In a large bowl, combine the prepared kale, chopped persimmon, pomegranate arils, crumbled goat cheese, and toasted pecans.
- Drizzle with apple cider vinegar dressing to taste and toss until everything is evenly coated. Serve immediately.
Notes
- Make ahead: Massage kale 1–2 days ahead and refrigerate. Deseed pomegranate a few days ahead. Prepare the dressing up to 5 days in advance.
- Baby kale does not require massaging but will soften faster once dressed, so add dressing just before serving.
- If the dressing separates after refrigeration, bring to room temperature and shake or whisk to re-emulsify.
- Nutrition values listed are estimates and may vary depending on ingredients and portion sizes.
Nutrition
Nutrition is estimated and provided for guidance only.