Persimmon, Pomegranate, and Massaged Kale Salad
Description
This is a colorful salad of kale and persimmon tossed in a zesty citrus dressing and topped with maple-roasted macademia nuts and pomegranate seeds.
Ingredients
•
1/2 cup raw macadamia nuts
•
2 tablespoons maple syrup, divided
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1 pinch salt
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1/4 cup orange juice
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2 tablespoons lemon juice
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1 tablespoon maple syrup
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ground black pepper to taste
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2 bunches kale, stemmed and torn into pieces
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1 tablespoon olive oil
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1/2 teaspoon salt
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1 ripe Fuyu persimmon, peeled and thinly sliced
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1/4 cup pomegranate seeds
Directions
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.