How to Make a Festive Holiday Salad with Kale, Pomegranate, and Apple

Do you need a quick side dish that's perfect for the holidays? Salads are a great addition to any holiday meal. This article will show you how to make a delicious and colorful festive tossed salad that will surely delight your guests.


  • 2 tablespoons diced shallots
  • 1 tablespoon honey or agave
  • 1 teaspoon dijon mustard
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons extra-virgin olive oil
  • 3 heads of kale, washed
  • 1 pomegranate
  • 1 green apple
  • 1/2 lemon
  • Parmesan cheese, shredded
  • 1/2 cup toasted pecans
  • Salt (to taste)


  1. Image titled Boiling Water
    Bring a large pot of water to boil.'
  2. Image titled Salt_B130604
    Sprinkle a pinch of salt into the water as it boils.
  3. Image titled Ice sculpture
    Fill up a large bowl halfway with water and ice. Set aside.
  4. Image titled Kale
    Wash the kale, and remove the ribs. Cut into a #chiffonade
    • You can also purchase pre-cut kale at your local grocery store.
  5. Image titled Timer at 0
    Drop the cut kale into the boiling water and cook for one minute. The kale should be a bright green color. The kale is cooked for this salad because cooked greens have a sweeter taste and are easier to digest.
  6. 6
    Use tongs to lift the kale from the water and into the ice bath. Then, set aside.
    Image titled Cherry Salad Tongs Allegheny Treenware
  7. Image titled Pomegranate Slices on Cutting Board November 03, 20106
    Slice your pomegranate in half. Use your fingers to peel away the white pulp on the inside and release the seeds. Peel over a large bowl to collect the seeds in. Set aside the seeds.
  8. Image titled Lemons
    Slice the apple into thin strips and sprinkle with lemon juice.
  9. Image titled Another Lettuce Grab
    Place your kale into a salad spinner and spin until dry.'
  10. Image titled Blender
    Combine the shallots, honey/agave, mustard, vinegar, and olive oil in a blender to make the salad dressing. Save a tablespoon of the dressing, and mix the rest into the greens 30 minutes before serving.
  11. Image titled Cinnamon Sugar Pecans
    Sprinkle the pomegranate seeds and apple slices over the top of the salad immediately before serving. Pour the reserved tablespoon on the salad. Finish off this delicious dish with your pecans and Parmesan cheese. Enjoy!


  • You can use other greens, such as romaine lettuce or spinach instead of kale, just refrain from cooking it.


  • Be careful around boiling water, as it can burn you severely.
  • Pomegranate juice will stain, so when peeling them, place a towel underneath your bowl.

Things You'll Need

  • Large pot
  • Large bowls
  • Serving bowl
  • Tongs
  • Knife
  • Paper or cloth Towels
  • Salad spinner
  • Lemon juicer
  • Blender
  • Measuring cups and spoons
  • Stove

Article Info

Categories: Event and Party Planning