Kale and Persimmon Salad Recipe
A vibrant and refreshing Kale and Persimmon Salad combining the earthy bitterness of kale with the sweetness of fresh persimmons, complemented by tart cranberries and crunchy pumpkin seeds, dressed in a tangy apple cider vinaigrette with creamy coconut milk.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad
- 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
Dressing
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- 2 teaspoons Dijon mustard
- 2 tablespoons full fat coconut milk
- 1 tablespoon honey
Instructions
- Prepare and massage kale: Wash and dry your lettuce. Remove kale leaves from the stems and chop or tear into bite-sized pieces. Place kale in a large salad bowl, sprinkle with a pinch of salt, and massage the kale with your hands until it darkens in color and softens, making it more tender.
- Add butter lettuce and other salad ingredients: Tear or chop butter lettuce into bite-sized pieces and add it to the bowl with the kale. Then add the thinly sliced persimmons, diced red onion, dried cranberries, and pumpkin seeds to the bowl.
- Make the dressing: In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, full fat coconut milk, and honey until the mixture is thoroughly combined and smooth.
- Taste and adjust dressing: Taste your dressing and adjust the seasoning by adding more mustard or honey if desired, to balance the tanginess and sweetness.
- Toss and serve: Pour the dressing over the salad ingredients and toss well to coat everything evenly. Serve immediately for a fresh, crunchy salad experience.
Notes
- Massaging the kale softens the tough leaves and reduces bitterness.
- Use ripe persimmons for the sweetest flavor and best texture.
- Dried cranberries sweetened with fruit juice offer a natural sweetness without refined sugar.
- This salad is best served fresh; dressing can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegan version, substitute honey with maple syrup or agave nectar.
Keywords: kale salad, persimmon salad, healthy salad, fall salad, vegetarian salad, coconut milk dressing
Find it online: https://trendytasterecipes.com/kale-and-persimmon-salad-recipe/
