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Holiday Salad with Kale, Persimmon and Pomegranate

Festive Holiday Salad with Kale, Persimmon, and Pomegranate

This vibrant Holiday Salad with Kale, Persimmon, and Pomegranate blends fresh ingredients for a nutritious and colorful festive dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 6 cups Curly Kale can substitute with dinosaur or baby kale
  • 1 cup Pecan Pieces can substitute with walnuts or sliced almonds
  • 2 medium Persimmons ripe for best flavor
  • 1 cup Pomegranate Arils can deseed in advance for convenience
  • 1 cup Crumbled Goat Cheese can substitute with feta
For the Dressing
  • 1/4 cup Apple Cider Vinegar make ahead for convenience
  • 1/2 cup Olive Oil
  • 1 tbsp Honey optional for sweetness
  • 1 tsp Salt
  • 1 tsp Pepper

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • knife
  • Measuring cups
  • Measuring spoons

Method
 

Preparation
  1. Wash the curly kale under cold water, tear into bite-sized pieces, and massage gently for 2-3 minutes until softened.
  2. Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8-10 minutes until fragrant.
  3. In a mixing bowl, combine the massaged kale, chopped persimmons, pomegranate arils, and toasted pecans. Toss gently.
  4. Sprinkle crumbled goat cheese over the salad and fold in gently.
  5. Drizzle with apple cider vinegar dressing, toss again to coat all ingredients.
  6. Serve immediately in a large serving dish or individual bowls.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 15gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 40mgCalcium: 150mgIron: 2mg

Notes

For best texture and flavor, serve immediately. Store any leftovers in an airtight container for up to 3 days without dressing.

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