Introduction

This Kale and Persimmon Salad is a vibrant and refreshing dish that combines the earthy bitterness of kale with the sweet, juicy flavor of persimmons. Enhanced by a tangy, creamy dressing, it makes a perfect healthy lunch or side dish that’s full of texture and color.

A fresh salad is shown on a white square plate resting on a white marbled surface. The salad has two main layers: the bottom layer is made of bright green leafy lettuce and curly kale with a rough texture, and the top layer has thin, smooth slices of orange persimmon and dark dried berries scattered around. There are also some small green pumpkin seeds sprinkled on top. To the right of the plate is a glass jar filled halfway with a yellowish, translucent salad dressing that has a slightly oily texture. In the bottom left corner, a black bowl filled with pumpkin seeds is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ bunch of green kale
½ bunch of red kale
½ head of butter lettuce
2-3 persimmons, thinly sliced
1 small red onion, diced
¼ cup dried cranberries, fruit juice sweetened
¼ cup pumpkin seeds
2 tablespoons apple cider vinegar
¼ cup olive oil
2 teaspoons Dijon mustard
2 tablespoons full fat coconut milk
1 tablespoon honey

Instructions

Step 1: Wash and dry your lettuce thoroughly. Remove the kale leaves from the stems and chop or tear them into bite-sized pieces. Place the kale in a large salad bowl and sprinkle with a pinch of salt. Massage the kale with your hands until it darkens in color and softens, about 2-3 minutes.
Step 2: Tear or chop the butter lettuce into bite-sized pieces and add it to the bowl with the kale. Add the thinly sliced persimmons, diced red onion, dried cranberries, and pumpkin seeds to the salad bowl.
Step 3: In a small bowl, combine the apple cider vinegar, olive oil, Dijon mustard, full fat coconut milk, and honey. Whisk together well until the dressing is smooth and thoroughly combined. Taste and adjust the seasoning by adding more mustard or honey if needed.
Step 4: Pour the dressing over the salad and toss gently but thoroughly to coat all the ingredients evenly. Serve immediately for the best freshness and flavor.

Tips & Variations

Massage the kale well to remove bitterness and improve tenderness—it really makes a difference in texture.
Try substituting pumpkin seeds with toasted walnuts or pecans for a different crunch.
If persimmons aren’t in season, apples or pears can be a great sweet substitute.
For a vegan version, replace honey with maple syrup or agave nectar.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the greens crisp. If needed, re-massage the kale briefly before serving to restore softness.

How to Serve

The image shows a salad served on a large white square plate placed on a white marbled surface. The salad has several layers starting with a base of fresh green kale and lettuce leaves. On top, there are bright orange slices of persimmon evenly spread out. Scattered among the greens are small, dark purple berries and light green pumpkin seeds, adding texture and color contrast. To the right of the plate, there is a small white bowl filled with more dark berries and an orange whole persimmon fruit next to it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen kale for this salad?

Fresh kale is best for this salad because it holds up well when massaged and combined with dressing. Frozen kale tends to be too soft and mushy once thawed, so it’s not recommended here.

What if I don’t have coconut milk for the dressing?

You can substitute full fat coconut milk with Greek yogurt or mayonnaise to maintain creaminess. For a dairy-free option, use a mild plant-based yogurt or leave it out and add a touch more olive oil and honey for balance.