This kale pomegranate salad (aka Christmas Salad) is super easy to whip up and makes for a festive and healthy option for the holidays.
If you didn’t think I was enjoying salads throughout the holidays, do you even know me?! I stick by my salad every day method year-round and while I do occasionally go a day without a full blown salad, eating lots of veggies is always top of mind!
This Christmas salad is the perfect addition to your holiday meal. It’s festive, tasty and ridiculously simple to make… you really can’t go wrong!
Why You’ll Love This Recipe
- Festive and gorgeous – With vibrant pomegranate seeds, creamy goat cheese, and crunchy candied nuts, this salad is as beautiful as it is delicious.
- Balanced flavors – The tangy balsamic dressing, sweet pomegranate seeds, and creamy goat cheese create a perfect balance of flavors in every bite.
- Easy to prep ahead – Make the dressing and prep the kale ahead of time to save yourself some holiday stress. Just assemble and serve!
- Versatile and customizable – This salad pairs well with almost any main course and can be easily adapted to fit different preferences or dietary needs.
Ingredients Needed
- kale – in this recipe you can use either Curly kale or Lacinto kale! Massaging the kale in the dressing helps break down tough leaves and amps up the flavor.
- goat cheese – mild in flavor, provides a nice creamy texture to this salad.
- pomegranate seeds – you can buy a whole pomegranate and remove the seeds (called arils) yourself or you can just buy a package of arils at the grocery store. You should be able to find both in the produce section!
- candied walnuts – or candied pecans for a festive and sweet touch. I typically make my homemade candied walnuts, but I sometimes use Diamond glazed walnuts if I’m in a time crunch, which are always a hit with the fam!
- balsamic dressing – we’re using a homemade balsamic dressing for this salad which is made with extra virgin olive oil, balsamic vinegar, maple syrup, dijon mustard, garlic and salt.
Find the full ingredient list with measurements in the recipe card below.
Salad Substitutions
- Kale: Not a fan kale? No worries! Baby spinach, mixed greens, or even arugula make excellent swaps for a milder, softer base. If you’re new to kale, though, give it a try—it might just surprise you (especially when massaged).
- Goat cheese: If goat cheese isn’t your jam, crumbled feta or blue cheese are fantastic alternatives.
- Pomegranate seeds: Fresh pomegranate seeds add the perfect pop of sweetness, but dried cranberries, cherries, or even mandarin orange slices make great substitutes.
- Candied walnuts or pecans: Use plain toasted nuts for less sweetness or swap them for sunflower seeds or pumpkin seeds if you need a nut-free option.
How to Make Christmas Salad
Step 1: Add all dressing ingredients to a blender and blend until combined and smooth. Or add all the ingredients to a mason jar and shake to combine.
Step 2: In a large mixing bowl, combine kale with about ½ of the dressing and use your hands to massage the dressing into the kale. Add more dressing as needed.
Step 3: Add pomegranate seeds and goat cheese to the salad bowl (saving a little of each for topping).
Step 4: Toss everything together and season with sea salt and pepper to taste. Add more dressing if needed. Transfer to a serving bowl, sprinkle with candied nuts, additional pomegranate seeds and goat cheese. Enjoy!
Brittany’s Tips
- Chill the dressing: If you’re making the dressing ahead of time, let it chill in the fridge for a few hours. This allows the flavors to meld together, making it even more delicious.
- Save some toppings: Reserve a handful of pomegranate seeds, goat cheese crumbles, and candied nuts for sprinkling on top right before serving. It gives the salad a polished, festive look.
- Add the dressing slowly: Start with half the dressing, toss the salad, and then add more if needed. You don’t want to overdress the kale, as it can become soggy.
- Make the dressing in advance: The dressing can be made up to 3 days in advance to save some time the day you want to serve this salad. Make it and store in the fridge until ready to prep the full salad.
How to Serve
This festive Christmas salad is versatile and pairs beautifully with a variety of dishes, making it perfect for holiday gatherings or even a cozy dinner at home. Here are some serving ideas:
Storing Leftovers
Any leftover Christmas salad can be stored in an airtight container for 1-2 days. The dressing will begin to wilt the kale but it will still be okay to eat.
Frequently Asked Questions
Cut the pomegranate in half and hold it over a bowl, cut side down. Gently whack the back with a wooden spoon to release the seeds. This is quick, easy, and keeps the seeds intact.
The kale should turn a deeper green and feel softer to the touch. It’ll also shrink slightly in volume. You don’t need to overdo it—just a minute or two of massaging will do the trick!
Absolutely! Feel free to make this salad your own. Add your favorite veggies, use your preferred nuts or seeds and cheese and swap the dressing with your go-to. The options are endless!
More Holiday Sides
Be sure to check out all of my holiday recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
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Add all dressing ingredients into a blender and blend until combined or add all ingredients to a mason jar and shake to combine. Dressing can be made up to 3 days in advance. Make it and store in the fridge until ready to prep the full salad.
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In a large mixing bowl, combine kale with about ½ of the dressing and use your hands to massage the dressing into the kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
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Add pomegranate seeds and goat cheese to the salad bowl (saving a little of each for topping), toss together and season with sea salt and pepper to taste. Add more dressing if needed. Transfer to a serving bowl, sprinkle with candied nuts, additional pomegranate seeds and goat cheese.
- Feel free to make your own candied walnuts/pecans or use store-bought. You can also just use toasted nuts if want to cut back on the amount of sugar.
- Storing; Any leftover Christmas salad can be stored in an airtight container for 1-2 days. The dressing will begin to wilt the kale but it will still be okay to eat.
Serving: 1/6 of recipe (made with 1/2 of the dressing) | Calories: 221kcal | Carbohydrates: 19g | Protein: 7g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 9mg | Sodium: 225mg | Fiber: 1g | Sugar: 10g
Nutrition information is automatically calculated, so should only be used as an approximation.
