Description
Bright and refreshing, this festive salad features nutrient-rich kale, creamy persimmons, and juicy pomegranate seeds, making it the perfect addition to any holiday gathering.
Ingredients
Scale
- 6 cups kale, chopped
- 2 ripe Fuyu persimmons, sliced
- 1 cup pomegranate seeds
- 1/2 cup walnuts, toasted
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- Salt and pepper to taste
Instructions
- Rinse the kale under cold water and pat dry. Remove tough stems and chop into bite-sized pieces.
- Slice the Fuyu persimmons into thin wedges or cubes.
- In a dry skillet over medium heat, toast walnuts for about five minutes until fragrant. Stir frequently to avoid burning.
- In a small bowl or mason jar, combine olive oil, balsamic vinegar, honey, salt, and pepper. Whisk together until well blended.
- In a large mixing bowl, combine chopped kale with sliced persimmons and pomegranate seeds. Drizzle with dressing and toss gently until everything is evenly coated.
- Top with toasted walnuts before transferring to serving plates. Garnish with extra pomegranate seeds if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 8g
- Sodium: 15mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: - For added variety, substitute kale with spinach or add different nuts like pecans or almonds. - This salad can be prepared ahead of time; just dress it right before serving to maintain freshness.