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.

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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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.

Notes

Use vegan feta or omit cheese for a vegan version.

Swap candied pecans with toasted walnuts, almonds, or seeds for a nut-free option.

Substitute pomegranate with dried cranberries or orange segments if needed.

Add a pinch of cinnamon to the dressing for a festive twist.

Baby kale or mixed greens can be used instead of curly kale.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-cook
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 8g
Sodium: 280mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 3g
Protein: 4g
Cholesterol: 10mg