This Colorful Chopped Kale Salad With Mustard-Shallot Vinaigrette Will Wow Your Guests

A standout holiday salad is essential for any gathering—one that everyone eagerly requests for Thanksgiving or Christmas dinner. This vibrant kale salad, featuring pears, gorgonzola, radicchio, pomegranates, candied walnuts, and red onion, is my go-to choice, and I've affectionately dubbed it my "Holiday Jewels Chopped Kale Salad." (Kale just got a festive makeover!)

During the holidays, meals often focus on bold flavors: braised short ribs, rosemary pork loin, or a creamy pasta. This salad stands strong amidst those rich dishes. The resilient kale not only holds its shape when dressed but actually improves over time by soaking in the flavors. You can prepare this salad ahead of time, store it in the fridge, and let it shine at your holiday feast. Let's explore the components that make this dish unique and how to perfect it for your gatherings.

Choosing the Right Kale

When selecting kale, you have various choices. Curly kale, Lacinato (also known as Tuscan or dinosaur) kale, Red Russian, and other heirloom types are all great options. For this salad, I prefer a combination of curly and Lacinato kale for its vibrant greens and textural contrast. Add in some radicchio ribbons, and you have a delightful mix of bitter greens.

Making Kale Flavorful

I can't stress this enough: massaging your kale is a game changer. Remove the tough ribs, stack the leaves, and slice them into ribbons. Place them in a bowl, drizzle with extra-virgin olive oil, and massage the kale vigorously for about a minute. This process softens the leaves, enhancing their flavor and texture. Now, you're ready to add the gorgeous toppings.

Colorful Salad Toppings

Presentation is vital for this dish. While I appreciate simple ingredients year-round, the holidays call for extra attention to how you layer and display them. This salad is a feast for the eyes and embraces the festive color palette beautifully (no need for sprinkles!). Here's what makes this salad shine:

• Massaged kale. See above.
• Radicchio. Its bitterness balances well with richer flavors, like the oil in the dressing and creamy gorgonzola.
• Pear. This combo is especially cozy in winter. Choose ripe yet firm pears for the best texture.
• Gorgonzola. Any blue cheese works, but I prefer crumbles that hold up when tossed. The classic pairing of blue cheese and pears is a holiday favorite.
• Pomegranates. I love their vibrant red hue, plus they add a tart-sweet flavor and a nice crunch. You can either deseed a whole pomegranate or simplify and buy pre-seeded ones.
• Red Onion. Adds flavor and beautiful color. I recommend using a mandoline for thin slices and soaking them in cold water for 30 minutes to mellow their sharpness.
• Candied walnuts. I'm excited to share my favorite candied walnut recipe! Make a double batch, as you'll want extras for snacking.

Mustard-Shallot Vinaigrette

Just as you need a go-to kale salad recipe, a reliable mustard vinaigrette is a must-have for your fridge. This is my favorite, refined over the years. The core ingredients include dijon mustard, garlic, vinegar, onion or shallot, honey, and olive oil. This dressing offers a perfect sweet, tangy, and creamy balance, coating the kale beautifully.

This colorful chopped kale salad is not only stunning but also nourishing and satisfying. We could discuss the health benefits of these vibrant ingredients, but let's save that for another time. For now, scroll down for the recipe!

Description

This vibrant chopped kale salad with pears and gorgonzola is ideal for a festive dinner gathering.

Ingredients

• 1 large head lacinato (Tuscan) kale
• 1 head curly kale
• 1/2 head radicchio
• 1 pear (firm but ripe)
• 1/2 cup crumbled gorgonzola or other blue cheese
• 1/4 cup pomegranate seeds
• 1/4 red onion, very thinly sliced
• 1/2 cup candied walnuts (recipe below)

For the mustard-shallot vinaigrette

• 1 tablespoon Dijon mustard
• 2 cloves garlic, roughly chopped
• 1 tablespoon balsamic vinegar
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 shallot, peeled and roughly chopped
• 1/3 cup extra-virgin olive oil
• kosher salt and freshly ground black pepper, to taste

Candied Walnuts

• 1 cup walnut halves
• 1/2 cup sugar
• 3/4 cup water
• kosher salt

Instructions

1. To make the vinaigrette, blend all ingredients in a blender until smooth. Season with salt and pepper to taste.
2. For the kale, discard the tough stems and slice the leaves into ribbons. Place in a large salad bowl, drizzle with olive oil and a pinch of kosher salt, and massage for about a minute until bright green and slightly reduced.
3. Add all remaining ingredients, reserving some to use as toppings later.
4. Drizzle half the vinaigrette over the salad and mix well. Top with reserved ingredients, a little extra dressing, and a sprinkle of salt and pepper. Serve immediately or refrigerate for up to 6 hours.

Candied Walnuts

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment.
2. In a small saucepan, combine walnuts, sugar, and water. Bring to a boil, stirring, then reduce heat to medium-low and simmer for 5 minutes.
3. Using a slotted spoon, transfer walnuts to the baking sheet, ensuring some syrup water comes along for caramelization. Bake for 10–12 minutes until fragrant and lightly caramelized. They'll harden as they cool.
4. Store these in the freezer or use immediately in the salad.