Kale & Persimmon Salad
Number 4 in my series of Fifty Fantastic Salads is this Kale & Persimmon Salad. Perfect for busy days or when you're looking for a colourful dish to brighten up your main course. This salad is easy to prepare, packed with colourful, seasonal ingredients and ready in about 15 minutes.
Ingredients
- ⅔ cup unsalted pecans (65g)
- 1½ tbsp olive oil
- 1 tsp maple syrup
- Bunch of kale
- Juice of a lemon
- ½ tsp sea salt
- 2 persimmons
- Seed of half a pomegranate
Instructions
- Preheat the oven to 180C or 350F.
- Add the pecans to a baking tray. Add the maple syrup and ½ tbsp of the olive oil and mix to combine. Bake for about 10 mins.
- Remove the hard stems from the kale and chop the leaves into bite-sized pieces. Add them to a large serving bowl. Pour over the lemon juice, the remaining olive oil and the sea salt. Get your hands into the bowl and massage the kale for a few minutes to soften it.
- Slice both persimmons into half-moons and remove the seeds from the pomegranate. Add both to the bowl and top with the roasted pecans.
Notes
- This will store in the fridge for about 4 days.
- The nutritional information is based up the recipe serving 6 as a side dish.
Nutrition
Calories: 165kcalCarbohydrates: 12.7gProtein: 2gFat: 11.4gSaturated Fat: 1.1gFiber: 3.2g
Tried this recipe?Let us know how it was!