When it comes time to prepare the holiday menu, few people clamor to be in charge of the “salad.” Today’s recipe for Winter Salad, however, is a side dish that’s so flavorful and festive, you’ll be heading back for second helpings instead of forcing yourself to take a second bite.

Winter salad with kale and pomegranates

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Kale salad is just not the sort of dish that garners the instant appreciation that’s showered upon Homemade Scalloped Potatoes. Such is the way of the world.

More often than not, winter salad’s purpose at holiday parties is to be the tiny speck of green on our plates that makes us feel less guilty about all of the Mulled Wine and Glazed Sweet Potatoes we are sure to ingest.

Two bites of kale salad, and we are absolved.

This kale salad, however, will not be overlooked.

Like my other favorite holiday salads, Apple Walnut Salad and the Maple Roasted Butternut Squash Salad in The Well Plated Cookbook, the bright, fresh flavors and beautiful colors here can sit proudly along side even the most cheesy of potato dishes.

Crisp winter salad with pecans and feta

5 Star Review

“I’ve made it twice and absolutely loved it! Perfect combination of flavors. Very easy.”

— Stefanie —

Now, before you accuse me of being the menu-planning equivalent of Ebenezer Scrooge for suggesting that you serve something as disturbingly healthy as kale salad at your holiday table, let’s pause a moment to consider the merits of this winter salad.

Why You’ll Love this Winter Salad

  • It’s easy to make ahead. Because kale is a heartier green than spinach, kale salads can be dressed hours in advance without wilting; in fact, the longer this salad sits, the better it gets. (The same is true of this Winter Slaw.)
  • It won’t occupy any space on your stovetop or oven, both of which are prime territory during a holiday meal.
  • It’s red and green! So festive for Christmas. And, most importantly of all…
  • It’s ADDICTIVE. Yes, I just called kale salad addictive.

The sweet pops of pomegranate against the salty, creamy feta and bright red onions will hook you at first bite.

Pomegranates cut in half and quarters

How to Make Crisp Winter Salad

Dare to sign up for the salad. This red and green winter salad with kale and pomegranate will give you reason to be proud of your contribution.

It’s alive with flavor, easy to make, and ultra-festive for Christmas or Thanksgiving.

The Ingredients

  • Kale. While often viewed as an undesirable ingredient, kale gets a chance to shine in this winter salad. It becomes tender once coated in the Dijon dressing, and any bitterness is offset by the sweet pops of pomegranate. Plus, it’s rich in antioxidants and vitamin-K.
  • Pecan Halves. Pecans add a toasty, crunchy element.
  • Red Onion. I love the crisp bite that red onions add to the salad.
  • Pomegranate. These sweet, sour, and juicy little seeds are a delightful addition. They also provide beautiful, festive pops of color, making this salad ideal for a holiday spread.

Ingredient Swap

This winter salad is also delicious with pears, apples, or a combination. You can the pears either in addition to or in place of the pomegranate (personally I’d keep both, because the pomegranate is so pretty).

  • Feta. Creamy, salty, and cheesy deliciousness. This salad is also delicious with goat cheese or a mild blue cheese.
  • Winter Salad Dressing. Olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper create the most light, zippy, and delicious dressing that’s strong enough to hold up to the kale.

To Make Vegan

If you need this to be a vegan winter salad, you can simply omit the feta or swap in a dairy-free feta.

The Directions

  1. Toast the pecans. Whisk the dressing ingredients together.
  2. Toss the kale and onion with the dressing. Refrigerate for 20 minutes. Top with pecans, pomegranate, feta, and parsley. DIG IN!


To keep the flavor of the red onions but mellow some of their harsh afterbite, soak them in water before adding them to the salad.

A green salad on a plate with toppings

Winter Salad Storage Tips

  • To Store. While this salad is best the day it is made, you can refrigerate leftovers in an airtight storage container for up to 2 days.
  • Store any leftover dressing in a separate airtight storage container.

Make Ahead Tips

Winter salad can be made up to 8 hours in advance (including adding the dressing—in fact, it will be better if you do!). Store in the refrigerator until ready to serve, or set out up to 1 hour in advance.

What To Serve With Winter Salad

  • Salmon Wellington – Salmon Wellington is an easy but impressive recipe you can prep ahead for entertaining. Salmon wrapped in puff pastry with spinach, then baked until golden, this salmon en croute is to die for!
  • Rosemary Chicken Thighs with Apples and Brussels Sprouts – Crispy rosemary chicken thighs baked with apples, Brussels sprouts, and onions in a delicious honey mustard glaze. Healthy, one pan, and easy clean up!
  • One Skillet Butternut Squash Gnocchi with Italian Sausage – One Skillet Butternut Squash Gnocchi with Italian Sausage and Spinach. Healthy, EASY recipe that cooks in just one pan! Pure comfort and so simple to make!
  • Cordon Bleu Chicken – Crispy baked chicken cordon bleu is a healthy version of the classic recipe. Tender chicken stuffed with ham and cheese, breaded, and baked.

Recommended Tools to Make Winter Salad

  • Cutting Board. This one won’t slip out from under you while you’re cutting.
  • Mason Jar. The easiest way to mix and store dressing.
  • Measuring Spoons. A kitchen tool no one should be without.

The Best Cutting Board

This cutting board is sturdy and won’t slide around while you chop recipe ingredients. It’s also easy to clean and store.

Make ahead Kale Salad with Pomegranate and Pecans. Our favorite winter salad recipe!

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Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Make ahead Kale Salad with Pomegranate and Pecans. Our favorite winter salad recipe!

Winter Salad

5 from 13 votes
A simple vibrant winter salad with kale, pomegranate, feta, and pecans in a zippy vinaigrette. Easy to make and special enough for a party.

Prep: 15 mins
Cook: 5 mins

Servings: 4 servings


For the Winter Salad:

  • 1/2 cup pecan halves
  • 1/2 small red onion
  • 10 ounces kale stems removed and chopped into ribbons (if using bagged, pre-cut kale, use 8 ounces)
  • 1 small pomegranate to yield 1/2 cup seeds
  • ounces crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

For the Dijon Dressing:


  • 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.
  • 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 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.
  • 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.
  • 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.


  • TO MAKE AHEAD: Winter salad can be made up to 8 hours in advance (including adding the dressing—in fact, it will be better if you do!). Store in the refrigerator until ready to serve, or set out up to 1 hour in advance.


Serving: 1(of 4)Calories: 376kcalCarbohydrates: 27gProtein: 10gFat: 28gSaturated Fat: 7gCholesterol: 25mgPotassium: 619mgFiber: 5gSugar: 15gVitamin A: 7368IUVitamin C: 96mgCalcium: 269mgIron: 2mg

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More Healthy Salad Recipes

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I love this flavor combination and I’m all about the pomegranates this time of year. Sweet+salty is always the best. 

  2. I might need this for breakfast before we head to deer valley!! so excited to see you!! 

  3. I can see myself easily annihilating two plates of this before the main course! So delicious, bright and beautiful Erin!

  4. This salad looks seriously awesome! Such a nice healthy alternative to all the holiday sugar- but still so delicious!

  5. Friend, you’ve done it. You’ve made me drool over a salad more than any dessert recipe I’ve seen. WELL DONE. (Also, that pomegranate photo? Gorgeous!!)

  6. Feta and pomegranate. I’m in! Not even waiting for a Christmas party to take it to, this is going on my menu as soon as I get to the shops!

  7. Kale and pomegranates is one of my favorite winter combinations in a salad! This is just so pretty Erin! 

    1. Awesome! This is going into my permanent holiday rotation. The bright flavors balanced against all of our 25+ year old tried and true recipes. I love that I can make it the morning of and don’t have to worry about it. It also travelled well for our “Christmas dinners to go” for social distancing Covid Christmas. My 3 and 5 year olds even liked it. Definitely make it several hours in advance to tenderize the kale and let the flavor soak into the kale and onions. A delicious, easy side.5 stars

  8. It is delicious!  I am eating it right now! I had to use green onion and red cabbage for that beautiful red and green look.  I didn’t have feta but Dennis had an English goat cheese that has almost the same flavor and texture.  The dressing is perfect and I will definitely make it again!  

    1. I’m so happy to hear that Dianne! And English goat cheese? That sounds so dreamy! Thanks for trying the recipe and letting me know how it turned out for you.

  9. This is a great recipe – I bought the pomegranate seeds which save time and used a mixture of kale,  shaved Brussel sprouts and green and red cabbage (available in 10 oz. sacks).

    Doubled the recipe  for a holiday party. I prepared it about 6 hours before we ate it which improved the flavors (I’m not a kale lover and was worried it would be too bitter). Leftovers were excellent today. Already provided the link to the recipe to a couple of people.

    Thanks!5 stars

    1. Thank you so much, Judy! This is wonderful to hear! I really appreciate your taking the time to report back, share your tweaks, and let us know that it was a success. :)

    1. I’m so happy that this has been a hit for you, Stefanie! Thank you for sharing this kind review!

  10. I don’t usually like raw Kale but this salad is delicious, and with the nuts and cheese is quite filling too!5 stars

  11. The winter salad is delicious, fresh and went well as a side salad with the Rosemary Chicken, Brussels Sprouts and Apple which we made for Christmas lunch5 stars

  12. This salad is delicious! The dressing is perfect! I would have made the salad exactly as directed, but when I came across the recipe the only lettuce I had on hand was romaine and only onion was white. I really wanted to make it for lunch so decided to try anyway and I thought it tasted perfect! I didn’t let the salad sit with the dressing as I wasn’t sure if it would take the same way as kale and feared it become too soggy so I added the dressing right before I wanted to eat and it was delicious! Will definitely make again in future and try with the kale and red onion.5 stars

  13. Dear Erin,
    Thank you for making my pandemic/sheltering in place/surviving a bit easier with your upbeat notes and easy, healthy, recipes during this chaotic year. The tutorials have given me the confidence to try some I may not have otherwise attempted. Your efforts and creativity have been much appreciated.
    May you and yours remain well and safe. Happy Holidays,
    nyla newman
    helena, mt

  14. You might have missed ‘addictive’ in the salad’s description, well I did anyway. Be forewarned, this salad is addictive. Yes Kale – who would have guessed? I first served it as a main lunch time meal and it was delicious. My guest asked for the recipe and made it again the next day. Great dressing. I used blueberries because I could get a pomegranate and I’ve made it without either. Thank you.5 stars