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
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
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.