Persimmon, Pomegranate, and Massaged Kale Salad
A beautiful winter celebration salad to kick off a happy and super healthy holiday season! Add cooked quinoa if desired.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- ½cup raw macadamia nuts
- 2tablespoons maple syrup, divided
- 1pinch salt
- ¼cup orange juice
- 2tablespoons lemon juice
- 1tablespoon maple syrup
- ground black pepper to taste
- 2bunches kale, stemmed and torn into pieces
- 1tablespoon olive oil
- ½teaspoon salt
- 1ripe Fuyu persimmon, peeled and thinly sliced
- ¼cup pomegranate seeds
Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.Step 2
Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.Step 3
Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.Step 4
Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.Step 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.