Name: Christmas Kale and Pomegranate Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 large bunch curly kale, stems removed and leaves chopped; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1/4 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup pomegranate seeds; 1/2 cup candied pecans; 1 apple, thinly sliced (Honeycrisp or Fuji recommended); 1/4 cup crumbled feta or vegan feta; 1/4 small red onion, very thinly sliced; 3 tablespoons olive oil (for dressing); 1 tablespoon apple cider vinegar; 1 tablespoon pure maple syrup; 1 teaspoon Dijon mustard; Salt and pepper to taste (for dressing)

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A vibrant and colorful addition to my holiday spread, this Christmas Kale and Pomegranate Salad brings together the perfect balance of sweet, tart, and savory. With its rich green kale, bright red pomegranate seeds, crunchy apples, candied pecans, and creamy feta, it's not only festive but also bursting with fresh flavor. Tossed in a simple yet flavorful maple Dijon vinaigrette, this salad makes a refreshing and nutritious side dish for any winter gathering.

Christmas Kale and Pomegranate Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 large bunch curly kale, stems removed and leaves chopped

1 tablespoon olive oil

1 tablespoon lemon juice

¼ teaspoon salt

½ teaspoon black pepper

½ cup pomegranate seeds

½ cup candied pecans

1 apple, thinly sliced (Honeycrisp or Fuji recommended)

¼ cup crumbled feta or vegan feta

¼ small red onion, very thinly sliced

For the Maple Dijon Dressing:

3 tablespoons olive oil

1 tablespoon apple cider vinegar

1 tablespoon pure maple syrup

1 teaspoon Dijon mustard

Salt and pepper to taste

Directions

I start by placing the chopped kale into a large mixing bowl. Then I massage it with olive oil, lemon juice, salt, and pepper for 1 to 2 minutes until the leaves become tender and deepen in color.

In a separate small bowl or jar, I whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and a pinch of salt and pepper until the dressing is fully emulsified.

I add the pomegranate seeds, candied pecans, apple slices, crumbled feta, and red onion to the bowl of kale.

I drizzle the maple Dijon dressing over everything and toss gently to combine.

I taste and adjust seasoning if needed. This salad can be served immediately or chilled in the fridge for up to an hour before serving.

Servings and timing

This recipe makes 4 servings and takes about 15 minutes to prepare from start to finish. There's no cooking involved, making it a quick and easy option for busy holiday gatherings.

Variations

I sometimes swap the feta with goat cheese or a plant-based alternative, depending on my guests’ preferences.

For extra crunch, I add roasted pumpkin seeds or sunflower seeds.

If I’m out of pomegranate, I use dried cranberries or fresh orange segments.

A touch of cinnamon in the dressing adds a warm holiday twist.

I’ve also used baby kale or mixed greens when curly kale isn’t available.

Storage/Reheating

This salad is best enjoyed fresh, but if I need to make it ahead, I store the kale and toppings separately from the dressing to prevent sogginess. The kale, once massaged, holds up well in the fridge for up to 24 hours. I don’t recommend reheating, but the salad can be served chilled or at room temperature.

FAQs

How far in advance can I make this salad?

I usually prep the kale and toppings up to a day in advance and keep them stored separately. I combine everything and dress the salad just before serving for the best texture.

Can I use a different type of kale?

Yes, I’ve made this with Tuscan (Lacinato) kale as well. It has a softer texture and a slightly more delicate flavor, but it works beautifully in this recipe.

What can I use instead of candied pecans?

If I don’t have candied pecans, I use toasted walnuts or almonds. I’ve also made a quick version of candied nuts by tossing pecans with a bit of maple syrup and baking them briefly.

Is this salad vegan?

It can be! I just use vegan feta or omit it altogether. All the other ingredients, including the dressing, are naturally plant-based.

Can I make this salad nut-free?

Absolutely. I replace the pecans with toasted seeds like pumpkin or sunflower to keep it nut-free but still crunchy and flavorful.

Conclusion

This Christmas Kale and Pomegranate Salad has become one of my go-to holiday dishes because it's festive, healthy, and so easy to throw together. It brings freshness to heavier winter meals and never fails to impress with its vibrant colors and delicious layers of flavor. Whether I'm serving it as a side for a holiday feast or enjoying it on its own for lunch, this salad always delivers the perfect seasonal bite.

Recipe:

Christmas Kale and Pomegranate Salad

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Author: Cheryl
Total Time: 15 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A festive and colorful Christmas Kale and Pomegranate Salad featuring massaged kale, sweet apples, juicy pomegranate seeds, crunchy candied pecans, and creamy feta, all tossed in a maple Dijon vinaigrette. A fresh, flavorful, and nutritious side perfect for holiday gatherings.

Instructions

Place the chopped kale into a large mixing bowl. Massage with 1 tablespoon olive oil, lemon juice, salt, and pepper for 1 to 2 minutes until tender.
In a small bowl or jar, whisk together 3 tablespoons olive oil, apple cider vinegar, maple syrup, Dijon mustard, and salt and pepper until emulsified.
Add the pomegranate seeds, candied pecans, sliced apple, crumbled feta, and red onion to the kale.
Drizzle the maple Dijon dressing over the salad and toss gently to combine.
Taste and adjust seasoning as needed. Serve immediately or chill for up to an hour before serving.