Persimmon Salad
This persimmon salad recipe is a family favorite fall/winter salad. It's a great side dish for any holiday table and has so much flavor and plenty of interesting textures. Naturally gluten-free, dairy-free, and nut-free.
Ingredients
- 1 bunch curly kale, hard stems removed about 4 cups
- 3 Fuyu persimmons
- ⅓ cup pomegranate seeds
- ¼ cup pumpkin seeds
Sherry vinaigrette
- 3 tablespoons extra virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon diamond crystal kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Remove the tough kale stems then thoroughly wash and dry the leaves (a salad spinner works best). Cut the leaves into thin strips and place them in a large bowl. Drizzle with a little olive oil and use your hands to massage the leaves for about one minute. This helps tenderize the kale and make it more palatable.
- Not all Fuyu persimmons have seeds, but occasionally you'll find one. Cut out and discard the flowery-looking stem on top, and cut the persimmon into thin slices width-wise. Then cut each slice into quarters.
- Remove the pomegranate seeds. I find it easiest to cut the pomegranate in half and use your hands to pop them out.
- Toast the pumpkin seeds on a baking sheet for 10-12 minutes at 350ºF or in a dry skillet for a few minutes over medium heat stirring occasionally.
- In a small bowl or mason jar, whisk the olive oil, sherry vinegar, and mustard. Season to taste with kosher salt and black pepper.
- To the bowl with the massaged kale, add the rest of the ingredients and toss together with the dressing, then arrange on a serving platter, and serve right away. Store leftovers in an airtight container in the fridge for up to 1 day.
Notes
See the blog post for FAQs.