Holiday Salad with Kale, Persimmon and Pomegranate

Holiday Salad with Kale, Persimmon and Pomegranate is a festive kale salad tossed in a tangy, sweet apple cider vinegar dressing!

📝 Ingredients

• 1 bunch curly kale (about 8 cups torn; sub with dinosaur or baby kale; see note 2)
• 1/2 cup pecan pieces
• 1 medium persimmon (chopped)
• 1/2 cup pomegranate arils (see note 3)
• 3 ounces crumbled goat cheese
• apple cider vinegar dressing

👨‍🍳 Instructions

1. 1Prep kale: Wash the kale and tear it into pieces, then massage it in a large bowl following the instructions in my massaged kale salad. See note 1.
2. 2Toast pecans on a rimmed baking sheet at 350 degrees for 8-10 minutes or until fragrant.
3. 3Assemble salad: Place the persimmon, pomegranate, goat cheese and pecans in the bowl with the prepped kale.
4. 4Dress salad: Pour the desired amount of dressing over the salad and toss until well coated (you may not need it all). Serve and enjoy!