Description
This vibrant Holiday Salad with Kale, Persimmon, and Pomegranate blends fresh ingredients for a nutritious and colorful festive dish.
Ingredients
Scale
- 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)
- 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
Instructions
- Wash the curly kale under cold water, tear into bite-sized pieces, and massage gently for 2-3 minutes until softened.
- Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8-10 minutes until fragrant.
- In a mixing bowl, combine the massaged kale, chopped persimmons, pomegranate arils, and toasted pecans. Toss gently.
- Sprinkle crumbled goat cheese over the salad and fold in gently.
- Drizzle with apple cider vinegar dressing, toss again to coat all ingredients.
- Serve immediately in a large serving dish or individual bowls.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg