Kale, Pomegranate and Persimmon Salad

Homegrown Neighbor here:

Season’s Eatings.

I made this salad for a party recently and again for Thanksgiving. I had so many people asking for the recipe, I figured I might as well share it with everyone. I love the deep green of the kale with the bright orange of the persimmons. The colors feel very festive and seasonal. Kale may not be a vegetable you think about eating raw. If so, this salad will change your mind. All of a sudden, I can’t eat enough raw kale.
I feel fantastic after loading up on a big bowl.
The recipe:

1 bunch black kale (also called Tuscan or dinosaur kale)
2 medium sized fuyu persimmons
1/2 cup pomegranate seeds

For the dressing:
1 tablespoon olive or grapeseed oil
2 teaspoons apple cider vinegar
1/2 teaspoon, a dash of Bragg’s Liquid Aminos. You can use soy sauce or tamari, but I think Bragg’s is best.
1/2 teaspoon sesame oil

Wash and chop kale. Cut the tops off of the persimmons and cut into chunks, about 1/2″ cubes. To seed the pomegranate, place it in a bowl of water and cut in half. Then proceed to remove the seeds. This takes the mess out of the pomegranate. If you remove the seeds underwater, you never get stains on your clothes. The seeds float to the bottom and the white pithy part floats. Mix everything together in one big bowl, serve and enjoy.
Variations: You can always use apples instead of persimmons for that slightly sweet crunch. Shredded carrot
could also be nice and colorful. Adding a tablespoon of either tahini or peanut butter to the dressing adds flavor and makes it creamier. But if you are doing
the tahini or peanut butter dressing, I recommend mixing the dressing in a jar first so that everything
melds together. A little dash of mustard helps emulsify the dressing.

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4 Comments

  1. I made the salad and it is fantastic! I did add a step. I massaged the kale with about 1/2 t salt until it started to soften. Thanks for the idea!

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