holiday salad

Persimmon Salad with shaved fennel, butter lettuce, pomegranate seeds, and a bright citrus dressing. Perfect for the holiday table! Vegan and Gluten-free.

Persimmon Salad With Citrus Dressing 

fennel bulb, thinly sliced

Fuyu persimmons, thinly sliced

¼ cup very thinly sliced red onion

oz butter lettuce

pomegranate seeds

pistachios (optional)

⅛ C crumbled goat cheese

orange- zest and its juice- about ½ C

lime – zest and its juice- about ¼ C

honey

olive oil

¼ tsp kosher salt

¼ tsp pepper

shallot very finely chopped

Persimmon Salad with Citrus Dressing 

Mix all the dressing ingredients together in a small bowl or jar. Set aside.

Toss butter lettuce, fennel and onion with some of the dressing ( you may not need all).

To platter the salad&#8211;  lay a bed of dressed greens on a platter. Scatter slices of persimmon over the dressed lettuce. Garnish with pomegranate seeds ( and pistachio and goat cheese if using), and spoon a little more dressing on the persimmons. Crack some pepper over top.

To plate the salad -layer slices of persimmon with dressed lettuce fennel mixture, top with pomegranate.

Delicious! This was my go-to lunch salad in the midst of all the holiday eating. Thank you for this!

Made this tonight...so delicious! Thank you for sharing!

Looking for an amazing holiday salad? This Holiday Apple Salad from Delish.com is the best.

Apple Salad

c. brown sugar

cinnamon

kosher salt

water

pecans

c. greens

apples, thinly sliced

c. blue cheese

cranberries

apple cider vinegar

shallot, finely chopped

Dijon mustard

Absolutely loved this salad and so did my family! I omitted the Bleu cheese and I didn’t think it was missing anything, I used 2 different types of apple.

Excellent salad. For those who don't care for blue cheese, feta also works well.  We have this often at family gatherings

I made this for a work function party, was a hit. Great recipe!

https://streaming.hearstdigitalstudios.com/manual_upload/5852db8cbbddbd59d3078291/mp4/Holiday_Apple_Salad_FRONT_1481825181_4000_hd_v3.mp4

Looking for the best salad recipe for a dinner party?

This Holiday Apple Salad with Pecans and Cranberries Will Wow Your Crowd.

This gorgeous green salad recipe is bursting with fresh pomegranate, Bartlett pear and Honeycrisp apple! This salad will brighten up your holiday table, and liven up a regular weeknight dinner. Recipe yields 4 to 6 side salads.

Pomegranate &amp; Pear Green Salad with Ginger Dressing

baby arugula

(about 1/2 cup) goat cheese

large ripe Bartlett pear, thinly sliced

Honeycrisp apple,

pomegranate

apple cider vinegar,

maple syrup

ginger

sea salt

twists of freshly ground black pepper

To toast the pecans, place them in a skillet over medium heat. Toast, stirring often, until they&#8217;re fragrant and starting to turn golden on the edges, about 4 to 5 minutes. Remove the pecans from the heat and roughly chop them (no need to chop if you started with pecan pieces). Set aside.

Arrange the arugula across a large serving platter (or bowl, but the salad looks prettiest on a platter). Sprinkle the chopped pecans and crumbled goat cheese over the arugula. Fan out your slices of pear and apple and arrange them across the salad in sections (see photos). Sprinkle all over with fresh pomegranate arils.

To prepare the dressing, combine all of the ingredients and whisk until blended. Taste, and if it isn&#8217;t quite zippy enough, add another teaspoon of vinegar.

Wait to dress the salad until you&#8217;re ready to serve (the dressing will wilt the greens over time). When you&#8217;re ready, drizzle the ginger dressing lightly all over the salad (you might not need all of it). Serve promptly.

Or buy them cleaned ( got mine at Costco today) 
Very tasty  
Will make it again
Thank You

This salad looks amazing.  Making it for ladies luncheon.

Hello, Kate,
The minute I saw this recipe, I ordered your cookbook!  I can't wait to make this "pretty" salad for the holidays!  It is absolutely gorgeous.  Received your cookbook yesterday from Amazon ... WOW ... I collect cookbooks ... can't say that I always make everything.  Read some of the reviews for yours ... I guess you walk on water.
Have a great holiday season.
Sally

This pomegranate salad is not only the prettiest salad I've made but also the best tasting.  The pomegranate seeds give it added sweet tartness and crunch, and the ginger dressing is amazing!  Definitely my new company/holiday go-to salad!

I made this today for a ladies luncheon and it was a hit.  I did need to add 2 tsp cider vinegar to give it a bit of extra zip (I made the dressing yesterday and it lost a bit of flavour).  I had many requests for the recipe and definitely plan to make it again down the road.

I made the salad tonight and it was delicious , light and flavorful. I used lemon juice as I did not have apple vinegar with me. Love the dressing !

We have made this recipe twice in two days it is absolutely delish, will definitely become one of our go to salads. Thanks Kate

Kate, I love your salads!  And this is another amazing one.  Made it for our Christmas Eve dinner.  It's a feast for the eyes &amp; packed full of delicious flavors.

Was the star of the show at Christmas dinner.  So beautiful and very tasty.  I added lemon juice to the dressing to make it zingy.  Your recipes are so lovely.  Thank you so much and Happy New Year!

This was the best looking salad I've ever made, and the taste lived up to the appearance. I loved how bright and fresh it was, and the ginger dressing added just the right amount of zing and pulled everything together. This was literally the centerpiece of my Christmas dinner table, and everyone loved it!

I made this to serve with Christmas dinner. Not only delicious, but so beautiful my daughter in law took a photo of it and posted on her FB page!

It was delicious. So attractive to look at as well. Easy to make.

This salad is as pretty as it is tasty! We made it for a family Christmas meal and liked it so much we made it again the next week. Fresh ginger in the dressing really gave it a nice touch.

I made this for a dinner party and my guests absolutely raved about it- everyone wanted to know what was in the dressing! I plan on making it again for my next party. Thanks for another spot-on recipe!

This salad was so good! I was looking forward to it all week as I was waiting for my pear to ripen. Well worth the wait! And the dressing paired perfectly with it. Definitely added that extra tablespoon of apple cider vinegar. Perfect amount of "zippy." I've rediscovered your website and have so far loved everything I've made. Thanks for sharing with us!

O my goodness... this is such a delicious salad! I brought this to a Christmas potluck and it was a bit hit! Everyone wanted the recipe! Thanks again!

Awesome Salad! 
I was not able to find pomegranate seeds, so I substituted fresh blueberries. I also used a mix of baby greens (arugula, tat soi, Swiss chard, spinach and pea shoots). It was absolutely delicious! I love the ginger dressing!

Shredded Brussels sprouts with cranberries and walnuts are a super quick and easy side dish with great flavors! Great for the holidays!

Shredded Brussels sprouts with cranberries

Brussels sprouts

nutmeg

salt

black pepper

walnuts

Shred the Brussels sprouts: Remove the core and...

Shred the Brussels sprouts: Remove the core and thinly slice the Brussels sprouts.

Heat the olive oil in a large skillet...

Heat the olive oil in a large skillet over medium heat.

Add the Brussels sprouts, nutmeg, salt and pepper....

Add the Brussels sprouts, nutmeg, salt and pepper. Cook, stirring, for 3-4 minutes, until the Brussels sprouts are bright and slightly wilted.

Add the cranberries and walnuts and stir to...

Add the cranberries and walnuts and stir to combine. Season to taste and serve warm.

This Holiday Salad is the perfect dish to bring to your next holiday party. It&#39;s tossed with a flavorful apple cider vinaigrette, and takes just 10 minutes to assemble!

Holiday Salad with Apple Cider Dressing

spicy brown (or Dijon) mustard

garlic (, minced)

fine sea salt

greens*

apple (, thinly sliced)

onion

gorgonzola

To prepare the dressing, combine the vinegar, olive oil, mustard, garlic, honey, salt, and pepper in a 12-ounce glass jar with a lid. Start with just 2 tablespoons of honey, and add the other tablespoon if you&#39;d like the dressing to be sweeter. (My family prefers using all 3 tablespoons.) Stir well, until the dressing looks well mixed, and set it aside.

To assemble the salad, add the leafy greens to a large salad bowl, and top them with the sliced apples, onions, dried cranberries, and pecans. You can add the blue cheese on top, too, or serve it on the side with a spoon, for guests who might not enjoy cheese.

Pour the dressing generously over the salad, just before serving, and toss well to make sure everything is well coated. You might not need to use all of the dressing, but any leftovers will keep well in the fridge for up to 5 days in an airtight container. (This dressing can also be made in advance, for an easier holiday meal. Chop the apple and onion, and assemble the salad shortly before serving, so the apple won&#39;t brown.)

A simple vibrant winter salad with kale, pomegranate, feta, and pecans in a zippy vinaigrette. Easy to make and special enough for a party.

Winter Salad

pecan halves

small red onion

kale

pomegranate (to yield 1/2 cup seeds)

feta cheese

parsley

extra virgin olive oil

Bake

Preheat your oven to 350 degrees F. Spread the pecans on an ungreased baking sheet in a single layer. Bake for 5-10 minutes, tossing once or twice throughout, until toasted and fragrant. Watch carefully and set a timer so that the nuts do not burn. Remove from the baking sheet and set aside.

Cover

Slice the onion thinly and place in a small bowl. Cover with cold tap water and set aside for 10 minutes while you finish preparing the rest of the salad (this will keep the onion's flavor but prevent the onion from having such a harsh, raw bite.) Drain the onion and lightly pat dry.

Slice

Slice the pomegranate in half across its "equator" (NOT top to bottom). Working one half at a time, turn the pomegranate over an empty bowl, cut side down, and squeeze it gently all the way around to loosen the seeds. With the back of a wooden spoon, firmly wrap the back of the pomegranate, knocking the seeds into the bowl (be careful—the juice can splatter). Rotate the pomegranate then repeat, so that you tap it all the way around and knock out as many seeds as possible. Slice the pomegranate into big wedges and remove any seeds you missed with your fingers. Repeat with the second half. Measure out 1/2 cup of the seeds for the recipe, then save the rest for a different use.

Whisk

In a small bowl or large measuring cup, whisk together all of the dressing ingredients: olive oil, apple cider vinegar, mustard, honey, salt, and pepper. Alternatively, you can shake all of the ingredients together in a tightly sealed mason jar.

Toss

Place the kale and onion slices in a large serving bowl. Pour the dressing over the top. Toss to coat, then let the salad rest in the refrigerator for 20 minutes if time allows (the flavors will meld and the kale will become more tender). Just before serving, sprinkle with the toasted pecans, pomegranate seeds, feta, and parsley. Toss lightly and serve.

Top 7 holiday salad recipes from across the web

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Top 7 holiday salad recipes from across the web

The most viewed holiday salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Persimmon Salad With Citrus Dressin...

Apple Salad

Pomegranate &amp; Pear Green Salad ...

Pomegranate &amp; Pear Green Salad ...

Shredded Brussels sprouts with cran...

Holiday Salad with Apple Cider Dres...

Winter Salad

The most viewed holiday salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Pomegranate & Pear Green Salad ...

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