Persimmon, Pomegranate, and Massaged Kale Salad recipe

All Recipes Salad Green Salad Recipes Kale Salad Recipes

Ingredients

½ cup raw macadamia nuts
2 tablespoons maple syrup, divided
1 pinch salt
¼ cup orange juice
2 tablespoons lemon juice
1 tablespoon maple syrup
ground black pepper to taste
2 bunches kale, stemmed and torn into pieces
1 tablespoon olive oil
½ teaspoon salt
1 ripe Fuyu persimmon, peeled and thinly sliced
¼ cup pomegranate seeds

Nutrition Info

326.1 calories
carbohydrate: 41.2 g
cholesterol: : -
fat: 17.8 g
fiber: 6.2 g
protein: 9 g
saturatedFat: 2.7 g
servingSize: -
sodium: 428.7 mg
sugar: 13 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

  2. Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt, spread on baking sheet.

  3. Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.

  4. Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.

  5. Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl, massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

Recipe Yield

4 servings

Recipe Note

A beautiful winter celebration salad to kick off a happy and super healthy holiday season! Add cooked quinoa if desired.

Do you like the recipe? Share this tasty recipe!