Holiday Kale Salad
The role of salad maker has somehow become my job at any and all family gatherings. I served this holiday kale salad at Christmas a couple of years ago, and it was a big hit with my family. This salad is on the lighter side so as not to take away from any of the other delicious holiday food on the table, but it still has lots of interesting textures and flavours to create a wonderful, satisfying bite. Every holiday table needs a salad, so why not try this one!
Table of Contents
- Holiday Kale Salad Ingredients
- Step One—Assemble the Salad
- Step Two—Prepare the Dressing
- Step Three—Toss the Salad
- More Salads to Serve Over the Holidays
Holiday Kale Salad Ingredients
To make this salad, you will need the following ingredients:
- 1 bunch of lacinato kale
- 1 Ambrosia or other red apple
- 80 grams (1/2 cup) pomegranate seeds
- 70 grams (1/2 cup) toasted almonds
- 75 grams (1/2 cup) dried cranberries
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons minced shallot
- 2 tablespoons maple syrup
- 1½ tablespoons Dijon mustard
- 1/3 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- Fresh black pepper, to taste
Step One—Assemble the Salad
Remove the stems from the kale and roughly chop the leaves into bite-sized pieces. Quarter, core, and thinly slice the apple.
Add the chopped kale, sliced apple, pomegranate seeds, toasted almonds, and dried cranberries to a large salad bowl.
Step Two—Prepare the Dressing
In a small jar or bowl, combine the salad dressing ingredients. Use an immersion blender to blend the dressing until it is smooth. Alternatively, you can seal the jar with a lid and shake vigorously until the dressing is combined.
Step Three—Toss the Salad
Pour the dressing over the salad and toss well to coat. Kale is a pretty tough green, so I recommend getting in there with clean hands to massage the dressing into the leaves. Allow the salad to sit for 15 to 20 minutes before serving.
More Salads to Serve Over the Holidays
But wait, there’s more! If you loved this Holiday Kale Salad, be sure to try these other winter salad recipes:
Fennel and Apple Slaw with Tangy Dijon Dressing
Easy Kale Salad with Sweet Potatoes, Dates, & Pistachios
Winter Radicchio Salad with Blood Orange
If you make this salad, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Holiday Kale Salad
Equipment
- Immersion blender
Ingredients
- 1 bunch lacinato kale
- 1 Ambrosia or other red apple
- 80 grams pomegranate seeds (1/2 cup)
- 70 grams toasted almonds, roughly chopped (1/2 cup)
- 75 grams dried cranberries (1/2 cup)
Dressing
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoon minced shallot
- 2 tablespoons maple syrup
- 1½ tablespoons Dijon mustard
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- Fresh black pepper, to taste
Instructions
- Remove the stems from the kale and roughly chop the leaves into bite-sized pieces. Quarter, core, and thinly slice the apple.
- Add the chopped kale, sliced apple, pomegranate seeds, toasted almonds, and dried cranberries to a large salad bowl.
- In a small jar or bowl, combine the salad dressing ingredients. Use an immersion blender to blend the dressing until it is smooth. Alternatively, you can seal the jar with a lid and shake vigorously until the dressing is combined.
- Pour the dressing over the salad and toss well to coat. Kale is a pretty tough green, so I recommend getting in there with clean hands to massage the dressing into the leaves. Allow the salad to sit for 15 to 20 minutes before serving.
