Festive Holiday Salad with Kale, Persimmon & Pomegranate

Imagine a bowl bursting with vibrant colors, where the earthy greens of kale dance playfully with the sweet, juicy explosion of pomegranate seeds and the luscious softness of ripe persimmons. This Holiday Salad with Kale, Persimmon and Pomegranate is not just a salad; it’s a celebration of taste that sings with every bite. The crunch of the nuts adds a delightful contrast, while the tangy dressing brings it all together in a harmonious symphony of flavors.

Now, let me take you back to that one holiday gathering when I first introduced this salad. My Aunt Judy was convinced that adding green things to the table was akin to inviting a vegetable invasion. But as soon as she took a spoonful, her skeptical frown turned into an unexpected grin. The kale’s robustness, paired with the sweet bursts from the pomegranate and creamy persimmons, had conquered even her most stubborn taste buds! Whether it’s Thanksgiving or a festive dinner party, this salad is bound to be the star of your table.

Ingredients for Holiday Salad with Kale, Persimmon and Pomegranate

Here’s what you’ll need to make this delicious dish:

• Kale: Choose fresh, vibrant kale leaves for that perfect crunchy texture and nutrient-packed goodness.
• Persimmons: Use ripe Fuyu persimmons for their sweet flavor and delightful creaminess in each bite.
• Pomegranate Seeds: These ruby-red jewels bring a burst of sweetness and color to your salad.
• Walnuts: Lightly toasted walnuts add a nutty crunch that complements the other flavors beautifully.
• Olive Oil: A good quality extra virgin olive oil enhances the overall flavor profile while providing healthy fats.
• Balsamic Vinegar: This tangy vinegar adds depth and balances out the sweetness of the fruits perfectly.
• Honey: A drizzle of honey adds a touch of natural sweetness to your dressing.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Holiday Salad with Kale, Persimmon and Pomegranate

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Ingredients

Start by rinsing your kale under cold water; pat it dry thoroughly. Remove tough stems and chop or tear the leaves into bite-sized pieces.

Step 2: Slice the Persimmons

Carefully slice your Fuyu persimmons into thin wedges or cubes—whatever strikes your fancy! Their soft texture will add creaminess amidst all that crunch.

Step 3: Toast the Walnuts

In a dry skillet over medium heat, toast your walnuts for about five minutes until they’re fragrant. Keep an eye on them so they don’t burn; we want crunchy goodness!

Step 4: Make the Dressing

In a small bowl or mason jar, combine olive oil, balsamic vinegar, honey, salt, and pepper. Whisk together until smooth and emulsified—this dressing is going to rock your world!

Step 5: Assemble Your Salad

In a large mixing bowl, combine kale leaves with persimmons and pomegranate seeds. Drizzle generously with your homemade dressing and toss gently until everything is well-coated.

Step 6: Serve It Up

Top with toasted walnuts for extra crunch before transferring your stunning creation onto serving plates. You can even garnish with additional pomegranate seeds if you’re feeling fancy!

This Holiday Salad with Kale, Persimmon and Pomegranate is bound to be an unforgettable addition to any meal. So go ahead—treat yourself (and your loved ones) to this beautiful dish that delivers both flavor and flair!

Perfecting the Cooking Process

Start by washing the kale thoroughly and tearing it into bite-sized pieces. While you prepare the dressing, slice the persimmons and deseed the pomegranates. Toss everything together right before serving to keep that fresh crunch.

Add Your Touch

Feel free to swap out kale for spinach or add some nuts for extra crunch. A drizzle of balsamic glaze can elevate flavors even more. Experiment with different fruits, like apples or oranges, to suit your taste buds.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Avoid reheating as this salad is best enjoyed cold. Just give it a good shake before serving.

Sometimes I catch my family sneaking into the fridge just to grab a handful of this holiday salad! Their laughter fills the room as they steal bites when I think no one’s watching—it warms my heart every time.

FAQs :

What are the health benefits of kale in Holiday Salad with Kale, Persimmon and Pomegranate?

Kale is a nutritional powerhouse packed with vitamins A, C, and K. It’s rich in antioxidants and fiber, which support a healthy digestive system. Including kale in your Holiday Salad with Kale, Persimmon and Pomegranate adds not only vibrant color but also numerous health benefits. This leafy green can help lower cholesterol levels and reduce the risk of chronic diseases. Plus, its robust texture holds up well against the dressing, making it a perfect base for salads.

How do I choose ripe persimmons for my Holiday Salad with Kale, Persimmon and Pomegranate?

When selecting persimmons for your Holiday Salad with Kale, Persimmon and Pomegranate, look for fruits that are slightly soft to the touch. Fuyu persimmons can be eaten while still firm, while Hachiya varieties should feel very soft when ripe. A bright orange color indicates ripeness; avoid any that have dark spots or blemishes. Ripe persimmons add a sweet flavor that complements the earthy taste of kale beautifully.

Can I make Holiday Salad with Kale, Persimmon and Pomegranate ahead of time?

You can prepare components of the Holiday Salad with Kale, Persimmon and Pomegranate ahead of time to save effort. Chop kale and pomegranate seeds a day in advance; store them separately in airtight containers in the refrigerator. However, it is best to add persimmons just before serving to maintain their texture and flavor. Dress the salad shortly before serving to prevent sogginess from the dressing.

What dressing pairs well with Holiday Salad with Kale, Persimmon and Pomegranate?

A light vinaigrette works wonderfully with your Holiday Salad with Kale, Persimmon and Pomegranate. Consider mixing olive oil, balsamic vinegar, honey, and Dijon mustard for a sweet yet tangy flavor profile. The acidity from the vinegar balances the sweetness of persimmons while enhancing the freshness of kale. You can adjust the ingredients based on your taste preferences to ensure every bite is delicious.

Conclusion for Holiday Salad with Kale, Persimmon and Pomegranate :

In conclusion, this delightful Holiday Salad with Kale, Persimmon and Pomegranate offers a nutritious blend of flavors and textures perfect for festive gatherings. Combining nutrient-rich kale with sweet persimmons and juicy pomegranate seeds creates an inviting dish that pleases both the eye and palate. With simple preparation steps and versatile ingredients, you can easily make this salad ahead of time or customize it to suit your taste. Enjoy this refreshing salad as a healthy side or light main dish during holiday celebrations!

Print

Holiday Salad with Kale, Persimmon and Pomegranate

• Author: Camiliya
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: Serves approximately 6
• Category: Salad
• Method: Raw
• Cuisine: American

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Description

Bright and refreshing, this festive salad features nutrient-rich kale, creamy persimmons, and juicy pomegranate seeds, making it the perfect addition to any holiday gathering.

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Ingredients

Scale 1x2x3x

• 6 cups kale, chopped
• 2 ripe Fuyu persimmons, sliced
• 1 cup pomegranate seeds
• 1/2 cup walnuts, toasted
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

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Instructions

1. Rinse the kale under cold water and pat dry. Remove tough stems and chop into bite-sized pieces.
2. Slice the Fuyu persimmons into thin wedges or cubes.
3. In a dry skillet over medium heat, toast walnuts for about five minutes until fragrant. Stir frequently to avoid burning.
4. In a small bowl or mason jar, combine olive oil, balsamic vinegar, honey, salt, and pepper. Whisk together until well blended.
5. In a large mixing bowl, combine chopped kale with sliced persimmons and pomegranate seeds. Drizzle with dressing and toss gently until everything is evenly coated.
6. Top with toasted walnuts before transferring to serving plates. Garnish with extra pomegranate seeds if desired.

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Nutrition

• Serving Size: 1 cup (150g)
• Calories: 220
• Sugar: 8g
• Sodium: 15mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 4g
• Protein: 4g
• Cholesterol: 0mg

Keywords: - For added variety, substitute kale with spinach or add different nuts like pecans or almonds. - This salad can be prepared ahead of time; just dress it right before serving to maintain freshness.