Can this salad be made vegan?

Yes, simply omit the feta or substitute it with a vegan cheese alternative for a plant-based version.

What nuts work best for this salad?

Toasted pecans or walnuts add crunch and flavor, but pumpkin seeds are a great nut-free substitute.

Massage the kale with olive oil for 1–2 minutes to soften its texture and reduce bitterness.

Yes, you can chop the ingredients and store separately, then toss with dressing and toppings just before serving.

It pairs nicely with crisp white wines such as Sauvignon Blanc and complements a variety of main courses during festive meals.

A festive, vibrant salad featuring chopped green vegetables, bright pomegranate seeds, creamy feta, and crunchy nuts—perfect for holiday gatherings.

This salad has become a holiday staple for me and my family—everyone loves the fresh textures and colors.

Greens: 2 cups kale leaves, finely chopped (stems removed), 1 cup baby spinach, chopped, 1 cup broccoli florets, finely chopped, 1 cup cucumber, diced
Vegetables & Fruit: 1/2 cup red bell pepper, diced, 1/2 cup pomegranate seeds, 1/4 cup red onion, finely diced
Cheese & Nuts: 1/2 cup feta cheese, crumbled, 1/3 cup toasted pecans or walnuts, roughly chopped
Dressing: 3 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, salt and freshly ground black pepper, to taste

Step 1:: In a large mixing bowl, combine kale, spinach, broccoli, and cucumber.
Step 2:: Massage the kale gently with a drizzle of olive oil for 1–2 minutes to soften.
Step 3:: Add red bell pepper, pomegranate seeds, and red onion to the greens and toss gently.
Step 4:: In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until emulsified.
Step 5:: Drizzle the dressing over the salad and toss to coat evenly.
Step 6:: Top with crumbled feta and toasted pecans or walnuts.
Step 7:: Transfer to a serving platter. For a festive touch, shape the salad into a Christmas tree and decorate with extra pomegranate seeds and feta.

This salad always brings smiles at our holiday dinners and sparks conversation about recipes and traditions.

Large mixing bowl, small bowl for dressing, whisk, chopping board and knife, salad tongs

Contains dairy (feta cheese) and tree nuts (pecans or walnuts). Omit nuts for nut allergies and check cheese for dairy allergies.

Per serving: 210 calories, 15 g total fat, 15 g carbohydrates, 6 g protein

This colorful salad adds a cheerful and healthy touch to any holiday table.

→ Can this salad be made vegan?: Yes, simply omit the feta or substitute it with a vegan cheese alternative for a plant-based version.
→ What nuts work best for this salad?: Toasted pecans or walnuts add crunch and flavor, but pumpkin seeds are a great nut-free substitute.
→ How should the kale be prepared for best texture?: Massage the kale with olive oil for 1–2 minutes to soften its texture and reduce bitterness.
→ Can this salad be prepared ahead of time?: Yes, you can chop the ingredients and store separately, then toss with dressing and toppings just before serving.
→ What dishes pair well with this salad?: It pairs nicely with crisp white wines such as Sauvignon Blanc and complements a variety of main courses during festive meals.