Kale Persimmon Pomegranate Salad

this kale persimmon pomegranate salad is the perfect thanksgiving and holiday side dish and appetizer

This Kale Persimmon Pomegranate Salad is one of my favorite salad recipes to make during fall and winter. It’s perfect for any holiday dinner, from Thanksgiving to Christmas! Hope you try it and love it as much as we do – cheers! For another delicious dish, check out my Autumn Kale Harvest Salad recipe or a video on it here!

What You'll Need:

2 bunches lacinato kale, washed, stems removed and finely chopped
1-2 cup cooked quinoa
2 Fuyu persimmons, sliced
1 cup pomegranate seeds plus more for serving
1/2 cup dried cranberries
1 cup candied pecans, roughly chopped
½ cup freshly grated parmesan plus more for serving

Dressing:
½ cup EVOO
2 tbsp. White balsamic vinegar
Juice of 1 lemon
1 tsp. Whole grain mustard
1-2 tbsp. Honey, depending on preference
Salt & pepper to taste

Steps:

1. In a measuring cup or small mixing bowl, combine balsamic vinegar, whole grain mustard, lemon juice, honey, salt and pepper. Stream in EVOO while whisking to emulsify.

2. In a large mixing bowl combine all ingredients. When ready to serve, pour dressing overtop and garnish with additional freshly grated parmesan, salt, pepper, and additional pomegranate seeds.

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