How do you clean and prepare kale for a salad?

Use a salad spinner or a bowl and a colander to clean the kale. Soak in cold water and lift basket (or colander) with kale from bowl, leaving the water and dirt on the bottom. Toss out water and rinse dirt from salad spinner. Return kale to spinner, and spin dry. Place on paper towels or dish towels to dry completely. Then, remove stems and chop into thin strips.

How do you prepare a fresh pomegranate?

To remove the seeds from a pomegranate, use a knife to cut around the circumference going completely through the skin and pith without puncturing the seeds. Break the pomegranate in half where it is cut. Gently break one half in half again. Working over a sink, remove the seeds and place them in a bowl. Discard the white membrane and skin.

Kale and Pomegranate Salad with Persimmons

Description

Kale and Pomegranate Salad with Persimmons will be your new favorite winter salad! Make sure to check out my recipe notes for ideas for substitutions.

Scale

Ingredients

1 bunch kale, stems removed, thinly sliced (~4.5 oz)
1 fuyu persimmon, cut into thin half circles
¼ cup pomegranate seeds
1 oz feta cheese*

Pecans:

¹/₃cup pecans*
2 tsp butter, melted
2 tsp maple syrup

Dressing:

¼ cup extra virgin olive oil
4 tsp balsamic vinegar
2 tsp lemon juice
Kosher salt

Instructions

Toast nuts: Preheat oven to 325°F. Place pecans on a parchment-lined baking sheet. Bake 5 minutes. Whisk together butter and maple syrup. Pour over pecans, season with salt and stir to combine. Transfer back to oven and bake an additional 10-12 minutes or until maple mixture is thickened, stirring half way through. Allow to cool.
Make dressing: Stir together balsamic and lemon in a bowl. Slowly whisk in oil until emulsified. Season with salt.
Toss salad: In a large bowl, combine kale, persimmons and pomegranate arils. Drizzle over desired amount of dressing (you may not need all of it). Toss to combine.
Serve: Transfer salad to serving dishes. Top with pecans and crumble over cheese. Enjoy.

Notes

Substitute goat cheese for feta, if desired.

Substitute walnuts or pistachios for pecans, if desired.

Store any leftover maple butter nuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.

Store any leftover dressing in a jar in the fridge for up to 3-4 days.

Category: Salad
Method: Slice, Bake, Toss, Chop
Cuisine: American

Nutrition

Serving Size: 1/2 of salad with dressing
Calories: 564
Sugar: 10g
Sodium: 260mg
Fat: 45g
Saturated Fat: 10g
Unsaturated Fat: 35g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2 g
Protein: 6 g
Cholesterol: 60mg

Keywords: kale salad with pomegranates, kale pomegranate salad, persimmon pomegranate salad, kale and persimmon salad