This salad does just that thanks to all of the fiber and protein in the farro, sweet potatoes and chickpeas.
Persimmon, Pomegranate, And Massaged Kale Salad
Raw kale salad with lentils and sweet apricot vinaigrette.
Recipe Summary Persimmon, Pomegranate, And Massaged Kale Salad
A beautiful winter celebration salad to kick off a happy and super healthy holiday season! Add cooked quinoa if desired.Ingredients | Sweet Kale Salad Dressing
½ cup raw macadamia nuts
2 tablespoons maple syrup, divided
1 pinch salt
¼ cup orange juice
2 tablespoons lemon juice
1 tablespoon maple syrup
ground black pepper to taste
2 bunches kale, stemmed and torn into pieces
1 tablespoon olive oil
½ teaspoon salt
1 ripe Fuyu persimmon, peeled and thinly sliced
¼ cup pomegranate seeds
Directions
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.
Info | Sweet Kale Salad Dressing
prep:
25 mins
cook:
5 mins
total:
30 mins
Servings:
4
Yield:
4 servings
TAG : Persimmon, Pomegranate, And Massaged Kale Salad
