Easy Winter Salad
This easy winter salad is your answer to staying healthy and energized all winter long! It’s colorful, refreshing, and perfect for the holiday season or your Christmas table. Packed with seasonal produce like kale, persimmons, and pomegranate seeds, it’s the ultimate winter salad to enjoy all winter long.
Easy Winter Salad
As a nutrition consultant and chef, I’m always on the lookout for meals that are not only nourishing but also truly satisfying, especially when the weather turns cold and hearty soups start to dominate the table. Don’t get me wrong, I adore a cozy bowl of soup, but sometimes my body craves something fresh and crunchy even in the middle of winter.
That’s how this easy winter salad came to life.
I was making slow-cooked beef and wanted something light, nutritious, vibrant and alive on the table, a dish that would balance the richness of roasted meats and creamy sides. I grabbed a bunch of kale, a few ripe persimmons, and a pomegranate that had been sitting on my counter. The result was so beautiful and delicious that it quickly became one of my favorite salads to make all winter long.
This winter salad is a celebration of color and texture, the kind that looks as good as it tastes. It’s bright enough to stand out on your Christmas table and easy enough to throw together for a weekday lunch. And because it’s full of seasonal ingredients, it captures the very essence of the holiday season.
Why You’ll Love This Recipe
- It’s beautiful. The colors are like edible confetti: deep greens, ruby reds, and golden orange tones.
- It’s quick to make. You can assemble it in less than 15 minutes.
- It’s versatile. You can have lots of diffrent vegetables, and they pair beautifully with everything from roasted chicken to salmon, or they can stand alone as a light lunch.
- It’s good for you. Each ingredient nourishes your body, helping you feel light yet satisfied during the indulgent holiday season.
Ingredients for Easy Winter Salad
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How to Make Winter Salad
- Prepare the kale. Remove the stems, chop the leaves, and massage them with olive oil and a pinch of salt until they soften and darken in color.
- Slice your persimmons, dice bell pepper, and cucumber into thin strips.
- Toss the kale with the pomegranate vinaigrette until it’s lightly coated.
- Add the sliced vegetables and toss again gently.
- Finish with pomegranate seeds and roasted pecans sprinkled over the top for that irresistible crunch and color.
Ingredient Substitutions
- You can swap kale for spinach or arugula if you prefer something milder.
- Use apples or pears instead of persimmons if they’re easier to find.
- You can use candied pecans.
- Instead of pecans, try walnuts or hazelnuts for a slightly different flavor.
- And if you don’t have pomegranate molasses for the dressing, orange juice works beautifully too, it adds a nice citrusy note, or you can try a diffrent dressing such as citrus vinaigrette, raspberry vinaigrette, apple cider vinaigrette, or orange and poppy seed dressing.
- You can also use pomegranate vinegar and olive oil instead of dressing.
Health Benefits
Every ingredient in this winter salad supports women’s health, especially during the colder months when we often crave comfort food and our bodies need extra nourishment.
Kale provides a boost of fiber and helps with detoxification. Pomegranate is fantastic for hormone balance and skin health, something many women notice improves when they eat it regularly. Persimmons support digestion and provide antioxidants that help reduce inflammation. Roasted pecans offer healthy fats that support brain health and steady energy levels. Together, these ingredients make a powerhouse meal that’s light but deeply nourishing.
Chef Angie’s Tips
- Massage your kale! It might sound funny, but this step makes all the difference in texture and flavor.
- Roast your pecans right before serving for maximum crunch and aroma.
- Taste your dressing before pouring, it should strike the right balance between tangy and sweet. If it’s too sour, add a little honey; if it’s too sweet, a splash more vinegar.
- For extra flavor, add a sprinkle of flaky sea salt on top just before serving.
Ways to Serve
This ultimate winter salad looks stunning on any Christmas dinner spread. It adds freshness next to roasted turkey or meat stews. You can also serve it as a light lunch topped with grilled salmon or grilled chicken. I often make a big bowl of it to keep in the fridge for quick lunches all week long, it holds up beautifully.
If you want to make it look extra festive, serve it on a large white platter and garnish it with extra pomegranate seeds and whole pecans for that holiday sparkle.
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Storage
This winter salad keeps well in the fridge for up to two days, especially if you keep the dressing separate until just before serving. Store leftovers in an airtight container. If you’ve already dressed it, the kale will still taste great the next day, it just becomes a bit softer, which I actually love.
Equipment
FAQ
Can I make this salad ahead of time?
Yes! You can prep all the ingredients a day in advance and assemble right before serving.
What if I can’t find persimmons?
Apples, pears, or even roasted sweet potatoes or butternut squash work beautifully instead.
Can I add protein?
Absolutely. Grilled shrimp, chicken, or chickpeas all make great additions for a heartier meal.
Is this good for holiday gatherings?
It’s perfect! It adds a bright, refreshing touch to heavier holiday dishes and looks beautiful on any Christmas table.
Make this easy winter salad part of your healthy holiday routine this year. Whether you serve it for Christmas dinner or meal prep it for a busy week, it’s sure to bring a splash of color and joy to your plate.
If you make it, I’d love to hear from you! Share it on social media, tag me, or pin it to your favorite winter salad board so others can enjoy it too. Let’s make this holiday season delicious, nourishing, and full of vibrant color, all winter long.
Easy Winter Salad
Ingredients
- 2 bunch Kale small
- 2 Persimmons diced
- 1 Red bell pepper diced
- 1 English cucumber diced
- 1 cup Pomegranate seeds
- 1 cup Toasted pecans
- 1/4 cup Pomegranate dressing or more https://thetastesoflife.com/easy-pomegranate-molasses-vinaigrette/
Instructions
- Prepare the kale. Remove the stems, chop the leaves, and massage them with olive oil and a pinch of salt until they soften and darken in color.2. Slice your persimmons, dice bell pepper, and cucumber into thin strips.3. Toss the kale with the pomegranate vinaigrette until it’s lightly coated.4. Add the sliced vegetables and toss again gently.5. Finish with pomegranate seeds and roasted pecans sprinkled over the top for that irresistible crunch and color.
Nutrition
More Winter Recipes
Healthy Pomegranate and Apple Salad
Roasted Brussels Sprouts and Pomegranate
Poppy Seed Cake (Polish Apple and Poppy Seed cake)
One-Sheet Pan Sweet Potatoes, Kale, And Polish Sausage
Bigos Krolewski (Polish Hunter’s Stew)
Celeriac Puree (Celery Root Puree- Puree Z Selera)
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