Go Back

Garlicky Kale Holiday Salad

This garlicky kale holiday salad recipe is the perfect healthy, fresh and seasonal side salad for Thanksgiving or Christmas get togethers!
Course Salad, Stuff in a Bowl
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
Author Brewing Happiness


  • 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

Garlicky Dressing

  • 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


  1. Preheat the oven to 400.
  2. 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.
  3. While the squash is baking, mix together the garlicky dressing ingredients either by whisking or by blending.
  4. 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.
  5. 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.
  6. EAT UP.