Kale salad with pomegranate vinaigrette is just in time for Christmas. It’s a beautiful and festive side dish for any holiday dinner!
Yes, I’m that person who makes a kale salad for Thanksgiving and Christmas! Holiday dinners tend to be heavy with lots of meat, cream and butter. Kale salad is fresh and acidic and can help to balance out the meal.
This Christmas kale salad with pomegranate vinaigrette is made with toasted pecans, creamy goat cheese, fresh pomegranate seeds, red onion, parsley and topped with a sweet and tart pomegranate vinaigrette. This is the perfect side dish for Christmas dinner. Just add some white beans, chicken, or salmon for protein.
This kale salad pairs well with herby sheet pan chicken thighs, braised pork shanks with white beans or pomegranate skirt steak. Check out my how to dry brine a turkey recipe for the most perfectly moist turkey.
Try these other delicious side dish recipes; Grilled radicchio with blue cheese, Roasted curry cabbage, Roasted curry carrots with herb yogurt and Acorn squash with maple and bacon.
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Ingredients for Kale Salad
Ten simple ingredients combine to make this beautiful red and green salad.
- Pecan halves
- Red onion
- Kale
- Goat cheese
- Fresh parsley
- Pomegranate seeds
- Extra virgin olive oil
- Pomegranate molasses
- White wine vinegar
- Salt and pepper
See recipe card for quantities.
How to Make a Kale Salad
Kale salad with pomegranate vinaigrette is a beautiful winter dish. It only take a few simple steps to make this show stopping salad. This salad can be made up to a few hours in advance if needed.
Step 1: Preheat oven to 350 degrees F. Spread the pecans on an ungreased baking sheet in a single layer. Bake for 5-8 minutes, tossing twice throughout, until lightly toasted.
Step 2: Remove the seeds from the pomegranate and set ½ a cup aside for the salad. Checkout the FAQ below for instructions on how to remove pomegranate seeds.
Step 3: In a small bowl, whisk together all of the dressing ingredients including olive oil, white wine vinegar, pomegranate molasses, salt, and pepper until thoroughly combined.
Step 4: Place the kale in a large serving bowl and pour half of the dressing over the top. Toss to coat, then put the salad in the fridge for 20-45 minutes. To serve, sprinkle with the pecans, pomegranate seeds, red onion, goat cheese, and parsley. Toss with remaining dressing.
Equipment
No fancy equipment is needed to make this salad. A non-slip cutting board, good quality chef’s knife and a sheet pan are all you need. Serve the salad in a big beautiful bowl!
Cutting board
Chef’s knife
Sheet pan
Beautiful serving bowl
Storage
Leftover kale keeps well in the fridge for a day or 2. Kale leaves are hearty and hold up well after being stressed.
FAQ
I recommend using fresh pomegranate seeds from a whole pomegranate for the best flavor and texture. Fresh arils or frozen can be used when whole pomegranates aren’t available. Fresh arils can be found at the grocery store in the produce section. Frozen arils can usually be found year round in the freezer section.
Removing pomegranate seeds can seem like a daunting task, it’s relatively easy. I like using the whacking method described below.
1. Start by washing the outside of the pomegranate well with water to remove any dirt. Slice the pomegranate in half horizontally. Place one half of the pomegranate in your palm over an empty bowl, cut side down, and squeeze it gently all the way around to loosen the seeds.
2. With the back of a wooden spoon or firm spatula, firmly whack the back of the pomegranate, knocking the seeds into the bowl. Continue rotating the pomegranate, giving it good whacks to make sure all the seeds are removed.
Pomegranate molasses is a reduction of pomegranate juice. It’s a thick syrup with a beautiful red color with a sweet and tart flavor. It’s a great addition to dressings and marinades like this pomegranate marinated skirt steak. Pomegranate molasses can also be used in sweet foods like chocolate sauce, truffles and cake.
Pomegranate molasses has a thick and syrupy texture coats each leaf of kale perfectly. You can find it online or at many grocery stores. If you can’t find it, balsamic glaze has a similar syrupy texture and is a good substitute if needed.
Kale Salad With Pomegranate Vinaigrette
- Total Time: 25
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Kale salad with pomegranate vinaigrette is just in time for Christmas. It’s a beautiful and festive side dish for any holiday dinner!
Ingredients
Salad
½ cup pecan halves
½ small red onion, halved and thinly sliced into half moons
10 ounces kale stems removed and chopped into ribbons
4 ounces crumbled goat cheese
2 tablespoons chopped fresh parsley
1 small pomegranate to yield ½ cup seeds
Dressing
3 tablespoons extra virgin olive oil
1 Tbsp. pomegranate molasses
2 tablespoon white wine vinegar
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Instructions
- Toast pecans: Preheat oven to 350 degrees. Spread the pecans on an ungreased baking sheet and bake for 5-8 minutes, tossing twice, until lightly toasted. Watch carefully as the pecans can burn quickly. Once toasted, remove from oven and set aside to cool.
- Make dressing: In a small bowl, whisk together all of the dressing ingredients: olive oil, white wine vinegar, pomegranate molasses, salt, and pepper until thoroughly combined.
- Prepare salad: Place the kale in a large serving bowl and pour half of the dressing over the top. Toss to coat then place in fridge gor 20 minutes or up to 45 so the dressing can soften the kale. Just before serving, sprinkle with the toasted pecans, pomegranate seeds, red onion, goat cheese, and parsley. Toss lightly with remaining dressing and serve.
Notes
- Prep Time: 15
- Cook Time: 10
- Category: Side dish
- Cuisine: American
This salad is so good! I don’t think it’s just for Christmas!