Kale and Persimmon Salad with Walnuts and Pomegranate
This delicious persimmon salad is loaded with flavor, including an easy poppyseed dressing, fresh kale, walnuts, and pomegranates.
Ingredients
- 1 bunch kale washed, stems removed, and chopped
- 2 2 Fuyu persimmons, sliced into thin half-moons or quartered lengthwise and sliced thin
- 1/2 cup pomegranate arils, approximately 1/2 of one large pomegranate.
- 6 ounces crumbled feta cheese
- 1 cup chopped walnuts
FOR DRESSING
- 1/3 cup California Extra Virgin Olive Oil
- 1 TBSP balsamic white or golden is delicious!
- 1/2 lemon juiced
- 1 tsp poppy seeds
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Combine all the dressing ingredients and whisk to combine. Set aside while you prepare the rest of the salad.
- In a large bowl, add the kale, persimmon, feta, walnuts, and pomegranate arils
- Pour the dressing over and toss to dress
- Serve immediately and enjoy
Video
Notes
Prep ahead:
The dressing keeps for 3–4 days refrigerated; the kale can be dressed up to 1 hour ahead, and the walnuts should go on just before serving.
Nutrition
Calories: 394kcalCarbohydrates: 29gProtein: 11gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 11gCholesterol: 15mgSodium: 460mgPotassium: 386mgFiber: 3gSugar: 4gVitamin A: 2171IUVitamin C: 64mgCalcium: 101mgIron: 3mg
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