Christmas Kale Salad. Photo: Wendy Goodfriend
Christmas Kale Salad. Photo: Wendy Goodfriend

All Photos: Wendy Goodfriend

Yes, I know, who needs another kale salad? There are five zillion recipes out there already. But wait, and hear me out. I have five really, really good reasons to make this salad.

First, this one is really, really pretty. Bet you didn’t think that would be my first reason? It is so beautifully and festively colorful that it just begs to be noticed. “hello! I’m so pretty! (wave wave)” And once you notice it, you have to try it.

Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend
Tangerine, Kale, Avocado and Pomegranate. Photo: Wendy Goodfriend

And then you discover that, second, it is really, really scrumptious! Earthy kale, creamy avocado, crunchy-juicy pomegranate seeds, and sweet tangerine are all highlighted by tangy Meyer lemon and salty Parmesan. Hello!?

Now you’ve tasted it and you realize, “Wow, this is not only amazingly tasty but I think it is actually really, really healthy, and I like it!” So that’s the third thing. It’s actually healthy. Yep. And you can serve it not only to your vegetarian friends, but also your gluten-free friends. So your guest list is [really, really] covered (that is #4).

And, woah, back up just a second…last but not least, the fifth reason you should try this kale salad is that this salad is really, really easy to make. No, it is. My 2-year-old daughter helped me make it. I am not kidding you.

So, there are five good reasons for you. And as a holiday bonus, I’ll tell you a few more awesome things about it. It is a perfect addition to Christmas dinner (or any dinner for that matter), nicely offsetting the richness of the other dishes on the table. Also, this recipe can easily be doubled or tripled depending on the size of your gathering.

I hope for all these reasons and more you try and enjoy this pretty, scrumptious, healthy, veg-and-GF-friendly, easy kale salad!

Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend
Ingredients for Christmas Kale Salad. Photo: Wendy Goodfriend

Recipe: Kale, Pomegranate, Tangerine and Avocado Salad

Serves 4–6


  • 1 bunch of cavolo nero kale
  • Kosher salt and freshly ground black pepper
  • Finely grated zest and juice of 1/2 Meyer lemon
  • About 1 Tbsp freshly grated Parmesan cheese
  • 1 tsp olive oil
  • 1–2 tsp good-quality balsamic vinegar
  • Heaping 1/4 cup pomegranate seeds
  • 2 seedless tangerines, peeled and segments halved crosswise
  • 1 ripe avocado, halved, stone removed, peeled and cut into chunks


    1. Strip the stems from the kale and discard. Wash the kale leaves, roughly chop, and place in a large bowl. Sprinkle with a little salt, the lemon zest, and the lemon juice. Massage the kale with your hands until it starts to look a little wilted, about 1 minute.
    2. Add the Parmesan, oil, and balsamic to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices, and avocado chunks. Toss to coat again, season with salt and pepper to taste, and serve.

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Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend
Christmas Kale Salad with Pomegranate,Tangerine and Avocado. Photo: Wendy Goodfriend
Christmas Kale Salad with Pomegranate,Tangerine and Avocado 18 December,2015Kim Laidlaw


Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at


Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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