Persimmon, Pomegranate, and Massaged Kale Salad Recipe

Persimmon, Pomegranate, and Massaged Kale Salad Recipe

  • Maple-Roasted Macademia Nuts:
  • 1/2 cup raw macadamia nuts
  • 2 tablespoons maple syrup, divided
  • 1 pinch salt
  • Dressing:
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • ground black pepper to taste
  • Salad
  • 2 bunches kale, stemmed and torn into pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 ripe Fuyu persimmon, peeled and thinly sliced
  • 1/4 cup pomegranate seeds
  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.
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