Kale and Persimmon Salad
This simple salad is a Thanksgiving favorite in our American household. It's a lovely fall salad that takes advantage of the short persimmon season. The sweetness of the persimmons is complimented by the more acidic dressing.
Servings 6 people
Ingredients
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 tablespoon apple cider vinegar
- ¼ cup olive oil
- 2 teaspoon dijon mustard
- 2 tablespoon full fat coconut milk
- 1 tablespoon honey
Instructions
- Wash and dry your lettuce. Pull the kale off the stems and chop/tear into bite size pieces. Place your kale in your salad bowl and sprinkle with salt. Massage your kale until the greens begin to darken and soften.
- Tear/chop your butter lettuce into bite size pieces and add to the kale. Add the remaining salad ingredients to the bowl.
- Combine all your dressing ingredients in a small bowl and whisk until thoroughly combined.
- Taste and adjust, sometimes you need a little more mustard or honey
- Pour dressing over salad and toss well.