Persimmon Kale Salad – A simple, sweet, crunchy and healthy holiday salad made with seasonal persimmons, kale, pomegranate, feta, nuts and cranberries. It is so pretty and perfect for Thanksgiving and Christmas!

What is persimmon kale salad?

It is one of the flavorful and delicious holiday salad recipes made with seasonal fuyu persimmons, kale, pomegranate, feta and lemon vinaigrette.

This sweet, salty and crunchy salad can be prepared ahead of time with pantry staples for Thanksgiving and Christmas dinners.

More persimmon recipes:

Why you’ll love this recipe:

A perfect fall salad recipe with seasonal ingredients!

Super simple and easy to make for gatherings or parties!

It looks so festive and can be made for Thanksgiving and Christmas!

That makes a great weekday dinner, too.

Ingredients:

Persimmons – Do not use Hachiya variety persimmons. Always use Fuyu persimmons in salad recipes. If you can’t find fuyu variety, replace them with apples or pears.

Kale – I have used curly kale in this recipe. Can be substituted with another variety of kale.

Pomegranate – I really loved the combination of persimmon, kale and pomegranate. If you don’t have them, don’t skip dried cranberries.

Dried Cranberries – These are totally optional but they will add the festive touch during the holiday season.

Walnuts – Use a good quality toasted walnuts. You could also toast them in a pan until they are lightly browned and fragrant. You can also swap them with toasted pecans or toasted slivered almonds.

Honey – Can be substituted with maple syrup.

Feta Cheese – Do not skip feta

Mustard – I would recommend using dijon or english mustard. If you don’t have it in hand, skip it.

Olive Oil, Lemon Juice, Salt & Pepper

Can I make this ahead of time?

Absolutely! You can assemble the salad a day before and store it in the refrigerator. If you want to store it for longer, add the dressing to the kale and store it in the refrigerator for up to 3 days. Add fruits, walnuts and feta before serving.

Serving suggestions:

This will be an excellent add-on to your holiday menu. It can also be served as a simple dinner.

Tips & Notes:

Do not use Hachiya variety persimmons, they don’t work well.

Swap walnuts with any of your favorite nutes.

You don’t need to peel persimmons. Slice then thinly and cup them.

If you can’t find persimmons, they can be replaced with sliced apples or sliced pears.

You can also use mixed greens or arugula instead of kale.

Step by step instructions:

In a small mixing bowl or jar, add extra-virgin olive oil.

Add mustard, lemon juice, honey, salt and pepper to the bowl.

Mix everything well using a fork until well combined. Alternatively, add everything into a jar, close the lid and shake until combined.

You can store this dressing in the refrigerator for up to 3 days.

Take 4 tightly packed cups of washed, dried, stemmed and chopped kale into a large mixing bowl or salad bowl.

Pour the prepared the dressing over the kale.

Massage the leaves using your hands for few minutes.

You can rest it in the refrigerator for an hour or skip this step.

Add sliced persimmon, crumbled feta, pomegranate and toasted walnuts to the massaged kale.

Gently toss everything and serve!

Persimmon Kale Salad