Kale and Persimmon Salad

As I mentioned in my previous post, part of our Thanksgiving meal was a big kale and persimmon salad. It’s easy and delicious, utilizing what has fast become my favorite fruit of the season. Did you know I had never had a persimmon before last Thanksgiving?! That’s right, my first persimmon was a year ago.

They are delicious in/on everything! Eaten plain, blended into banana ice cream, on a salad… Speaking of salads, let me share this recipe with you! It’s a super easy and tasty dish to add to your holiday menus or even to eat all by yourself for lunch or dinner.

Kale and Persimmon Salad

serves 4-6

Ingredients:

1/2 bunch of green kale

1/2 bunch of red kale

1/2 head of butter lettuce

2-3 persimmons, thinly sliced

1 small red onion, diced

1/4 cup dried cranberries (fruit juice sweetened)

1/4 cup pumpkin seeds

Dressing:

1/8 cup apple cider vinegar

1/4 cup olive oil

2 heaping teaspoons dijon mustard

2 tablespoons full fat coconut milk

1 heaping tablespoon honey

Wash and dry your lettuce. Pull the kale off the stems and chop/tear into bite size pieces. Place your kale in your salad bowl and sprinkle with salt. Massage your kale until the greens begin to darken and soften.

Tear/chop your butter lettuce into bite size pieces and add to the kale. Add the remaining salad ingredients to the bowl.

Combine all your dressing ingredients in a small bowl and whisk until thoroughly combined.

Pour dressing over salad and toss well.