Garlicky Kale Holiday Salad
- 5-7 cups kale, stemmed and chopped
- 1 acorn squash, peeled and cubed
- 2 fuyu persimmons, sliced
- 1 bosc pear, sliced
- 1/4 cup pomegranate seeds
- 1 tablespoon olive oil
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1/2 cup vegan mayo
- 1 tablespoon lemon juice
- 1 teaspoon 2 cloves garlic, minced
- 1 teaspoon honey (sub coconut nectar or agave nectar)
- 1/2 teaspoon apple cider vinegar
Preheat the oven to 400.
Take your cubed acorn squash, toss with olive oil, salt and pepper. Lay the squash on a baking sheet and bake for 20 minutes, tossing after 10 minutes.
While the squash is baking, mix together the garlicky dressing ingredients either by whisking or by blending.
Put your chopped kale in a large bowl and add 1/2 of your garlicky dressing. Massage the kale and dressing together with your hands until the kale is tender.
When the squash is ready, layer your salad : massaged kale, persimmon slices, pear slices, roasted squash, pomegranate seeds, and an extra drizzle of garlicky dressing.
I’m so excited because THANKSGIVING THURSDAY is back! Every Thursday from today until Thanksgiving, I’ll be sharing recipes that will health-ify your holiday. And this week is obviously the best side salad for any holiday party or get together. It’s light, and seasonal, and fresh, and fruity, and sweet and savory. ‘Cause that delicious garlicky kale base is topped with roasted squash, pears, persimmons, and pomegranates. OHHHH YES. Do it to it bay-bay.
The toppings are all the best of the season: squash, pear, pomegranates, and PERSIMMONS. If you’ve never had a persimmon, you’re missing out. But don’t feel bad. I hadn’t had one until last year, but now they are a seasonal staple in my world. They are hard to describe, but if I did try I would say it’s kinda like a pear/apple combo… sorta. It’s very hard to describe but basically it’s AMAZING. You want to get the fuyu kind, they are harder on the outside and sweeter on the inside. And that in combo with the garlicky flavor of the kale is just magic.
If you are wondering what other delicious things to add to your Thanksgiving meal, here are last year’s Thanksgiving Thursday meals…
- Warm Millet Salad
- Cajun Cornbread Muffins
- Tempeh Stuffed Portobello with Healthy Cranberry Sauce
- Healthy Pumpkin Tarts
Yes, I give you permission to make the salad before Thanksgiving if you’re too excited to wait. (I understand the feeling.)