Kale and Persimmon Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/kale-and-persimmon-salad-recipe/
