Kale and Persimmon Salad Recipe

Introduction

This Kale and Persimmon Salad is a vibrant, nutritious mix perfect for a light meal or a refreshing side. The combination of hearty kale, sweet persimmons, and a tangy dressing creates a delightful balance of flavors and textures.

Ingredients

• ½ bunch of green kale
• ½ bunch of red kale
• ½ head of butter lettuce
• 2-3 persimmons, thinly sliced
• 1 small red onion, diced
• ¼ cup dried cranberries (fruit juice sweetened)
• ¼ cup pumpkin seeds
• 2 tablespoons apple cider vinegar
• ¼ cup olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons full fat coconut milk
• 1 tablespoon honey

Instructions

1. Step 1: Wash and dry your lettuce. Remove kale leaves from the stems and chop or tear into bite-sized pieces. Place the kale in a large salad bowl and sprinkle with salt.
2. Step 2: Massage the kale gently with your hands until the leaves darken and soften, which usually takes a few minutes.
3. Step 3: Tear or chop the butter lettuce into bite-sized pieces and add to the bowl with the kale.
4. Step 4: Add the thinly sliced persimmons, diced red onion, dried cranberries, and pumpkin seeds to the bowl.
5. Step 5: In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, coconut milk, and honey until well combined.
6. Step 6: Taste the dressing and adjust by adding more mustard or honey if needed to balance the flavors.
7. Step 7: Pour the dressing over the salad and toss thoroughly to coat all the ingredients evenly.

Tips & Variations

• Use ripe but firm persimmons to avoid a mushy texture. Fuyu persimmons work especially well for slicing.
• Swap pumpkin seeds for toasted walnuts or pecans for a different crunch and flavor.
• Add crumbled feta or goat cheese for a creamy, tangy addition.
• To make it vegan, replace honey with maple syrup or agave nectar.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, store the dressing separately and toss just before serving. If refrigerated after dressing is added, the kale will soften further but will still be tasty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce instead of butter lettuce?

Yes, you can substitute with romaine, arugula, or mixed salad greens depending on your preference and availability.

How do I prepare kale for salads to avoid it being too tough?

Massaging the kale with salt softens the leaves and makes them easier to chew and digest. Make sure to massage until the leaves darken and become tender.

Kale and Persimmon Salad Recipe

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4.6 from 118 reviews

A vibrant and nutritious kale and persimmon salad featuring a mix of green and red kale, crisp butter lettuce, sweet persimmons, and tangy dried cranberries, all tossed in a rich apple cider vinegar and coconut milk dressing. This salad blends fresh textures with a balanced sweet and tangy dressing, perfect for a healthy and satisfying meal or side dish.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• ½ bunch of green kale
• ½ bunch of red kale
• ½ head of butter lettuce
• 2–3 persimmons, thinly sliced
• 1 small red onion, diced
• ¼ cup dried cranberries (fruit juice sweetened)
• ¼ cup pumpkin seeds

Dressing

• 2 tablespoons apple cider vinegar
• ¼ cup olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons full-fat coconut milk
• 1 tablespoon honey

Instructions

1. Prepare the kale: Wash and dry your lettuce thoroughly. Remove the kale leaves from their stems and chop or tear them into bite-sized pieces. Place the kale in your salad bowl and sprinkle with salt. Massage the kale gently until the greens darken and soften, enhancing their flavor and texture.
2. Add butter lettuce and other ingredients: Tear or chop the butter lettuce into bite-sized pieces and add it to the kale. Then add the thinly sliced persimmons, diced red onion, dried cranberries, and pumpkin seeds to the bowl. Mix gently to combine.
3. Make the dressing: In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, full-fat coconut milk, and honey until the mixture is smooth and well combined.
4. Adjust seasoning: Taste the dressing and adjust the flavor as needed, adding a bit more mustard or honey to balance the tanginess and sweetness according to your preference.
5. Toss the salad: Pour the dressing over the salad ingredients and toss everything well to ensure all components are evenly coated with the dressing. Serve immediately to enjoy the fresh and vibrant flavors.

Notes

• Massaging kale helps soften its texture, making it more palatable and easier to digest.
• You can substitute persimmons with other sweet fruits like apples or pears if they are not in season.
• Use fruit juice sweetened dried cranberries to avoid added refined sugars.
• Adjust the amount of honey in the dressing to suit your taste or dietary restrictions.
• This salad can be served as a side dish or a light main course.

Keywords: kale salad, persimmon salad, healthy salad, fall salad, vegetarian salad, kale recipes, fresh dressing, holiday salad