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.

Ingredients

• 0.5 cup raw macadamia nuts
• 2 tablespoons maple syrup, divided
• 1 pinch salt
• 0.25 cup orange juice
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• ground black pepper to taste
• 2 bunches kale, stemmed and torn into pieces
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 1 ripe Fuyu persimmon, peeled and thinly sliced
• 0.25 cup pomegranate seeds

Steps

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.