Persimmon Kale Salad Recipe
This persimmon kale salad is a vibrant and nutritious salad combining sweet ripe persimmons, tender kale, crunchy pumpkin seeds, creamy feta, and a refreshing citrus dressing. Packed with seasonal flavors and textures, it’s a beautiful side dish or light lunch perfect for fall and winter meals.
Ingredients
For the Salad
- 2 ripe persimmons sliced
- 4 cups kale stems removed and finely chopped
- 1 small carrot grated
- 2 tablespoons pumpkin seeds lightly toasted
- 50 grams feta cheese crumbled
For the Orange Dressing
- 2 tablespoons fresh orange juice
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon maple syrup optional
- Pinch of sea salt and black pepper
Instructions
- Wash and thoroughly dry the kale. Remove the tough stems and finely chop the leaves.
- Place the chopped kale in a large bowl. Add a small drizzle of olive oil and a pinch of salt.
- Massage the kale with your hands for about 1–2 minutes until it becomes softer and darker in color. This step improves both texture and flavor.
- Add the grated carrot to the bowl.
- In a small jar or bowl, whisk together the orange juice, lemon juice, olive oil, Dijon mustard, maple syrup (if using), salt, and pepper.
- Pour the dressing over the kale mixture and toss until evenly coated.
- Gently fold in the sliced persimmon.
- Sprinkle toasted pumpkin seeds and crumbled feta cheese on top.
- Serve immediately or allow the salad to rest for about 10 minutes so the flavors can blend.