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Persimmon, Pomegranate, and Massaged Kale Salad
Persimmon, Pomegranate, and Massaged Kale Salad
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Vibrant kale and persimmon salad with citrus dressing, maple-roasted macadamia nuts, and pomegranate seeds.
Ingredients:
  • 0.5 cup raw macadamia nuts
  • 2 tablespoons maple syrup, divided
  • 1 pinch salt
  • 0.25 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
  • 0.5 teaspoon salt
  • 1 ripe Fuyu persimmon, peeled and thinly sliced
  • 0.25 cup pomegranate seeds
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and line a baking sheet with parchment paper.
  • Coat macadamia nuts with a luscious blend of 1 tablespoon of maple syrup and a touch of salt, then lay them out evenly on a baking sheet.
  • Toast macadamia nuts in the preheated oven until they turn a beautiful golden brown, which should take about 5 minutes. Once done, take them out of the oven and generously coat them with 1 tablespoon of delicious maple syrup.
  • Combine freshly squeezed orange juice, tangy lemon juice, a touch of sweet maple syrup, and a hint of spicy ground black pepper in a small bowl to create a flavorful dressing.
  • Massage kale with olive oil and salt until tender. Add persimmon slices, dressing, pomegranate seeds, and maple-roasted macademia nuts. Toss to combine before serving.

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