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Persimmon Kale Salad with Walnuts and Pomegranate
Susan Phillips
Read Bio »Persimmon Kale Salad with Walnuts and Pomegranate
Yay, persimmons are here!
This particular winter fruit has made its way into my little heart a little bit more every year, and this year they’ve made a big bang!
Persimmons have been known in the past as a sort of “one note” fruit and pigeon-holed into just being an ingredient for cookies, but I am here to show you a quick and simple way to incorporate them into a beautiful winter salad that is bright, crunchy and sweet.
The tartness of the Feta cheese and the crunch of the walnuts help offset the mild sweetness of the persimmon. All of the nooks and crannies of the kale are kissed with a poppyseed vinegarette and sprinkled with pomegranate arils to top it off.
Yes!!!
All those flavors are like a carnival in the mouth!
Of course, one of the main players in the salad is the giant, juicy pomegranate. I love it when a fruit is just as beautiful on the outside as it is on the inside!
Of course, the star of the show is persimmons. I used two in this recipe, but feel free to use more if you want… I’m not gonna stop ya!
We start with a beautiful bed of fresh kale. Kale is being harvested right now in the state so you should be able to find it in abundance at your local grocery store.
Add a generous layer of sliced persimmons
Followed by crumbled feta cheese and chopped walnuts
Top the entire salad with fresh pomegranate arils.
I whipped up a 3 minute batch of poppyseed dressing using Olive Oil, golden balsamic, lemon and poppyseed (recipe below)
And tossed the entire salad for my guests. I am on the fence about dressing salads or allowing guests to dress, but this particular salad needs time to get into all the nooks and crannies of the kale, so dress away!
Serve it up and get ready for all the ooohs and ahhhs
- 1 whole bunch of kale, washed and chopped
- 2 persimmon, quartered lengthwise and sliced thin
- 1/2 pomegrante, arils removed
- 6 oz. crumbled feta cheese
- 1 cup chopped walnuts
- 1/3 cup Olive Oil
- 1 T. golden balsamic
- Juice of 1/2 lemon
- 1 t. poppy seed
- 1/2 t.salt
- 1.2 t. pepper
- Combine all the dressing ingredinets and whisk to combine. Set aside while you prepare the rest of the salad.
- In a large bowl, add the kale, persimmon, feta, walnut and pomegranate
- Pour the dressing over and toss to dress
- Serve immediatley and enjoy
If you are on a persimmon kick, check out this recipe too…
