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.
Provided by VeggieCravings
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 41.2 g, Fat 17.8 g, Fiber 6.2 g, Protein 9 g, SaturatedFat 2.7 g, Sodium 428.7 mg, Sugar 13 g
KALE AND PERSIMMON SALAD WITH PECAN VINAIGRETTE
Persimmons are the perfect newcomer to the Thanksgiving table. Their subtle sweetness melds beautifully with the sharpness from the pickled shallots and creaminess of the cheese in this pretty fall-inspired salad. There are two major types of persimmon sold in the States: Fuyu, which are shaped like tomatoes and best eaten raw, and Hachiya, which have a more tapered shape and are better for baking. (We call for the Fuyu variety here.) If you can't find persimmons, dried apricots plumped in orange juice will stand in nicely.
Provided by Food Network Kitchen
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes. Let cool and very finely chop.
- Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl. Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes. Remove the shallots and set aside (discard the liquid).
- Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the toasted pecans.
- Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.
POMEGRANATE PERSIMMON SALAD
To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. -Linda Tambunan, Dublin, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving., To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.
Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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.
Provided by VeggieCravings
Categories Kale Salad
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 326.1 calories, Carbohydrate 41.2 g, Fat 17.8 g, Fiber 6.2 g, Protein 9 g, SaturatedFat 2.7 g, Sodium 428.7 mg, Sugar 13 g
KALE SALAD WITH PERSIMMONS, FETA, AND CRISP PROSCIUTTO
Kale Salad with Persimmons, Feta, and Crisp Prosciutto
Provided by Susan Spungen
Categories Salad Kale Persimmon Feta Prosciutto Healthy Low Cholesterol Kid-Friendly Small Plates
Yield 8-10 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Lay out prosciutto slices on a rimmed baking sheet. Bake until almost crisp, 16-18 minutes. Transfer to wire rack and let cool completely on baking sheet (prosciutto will continue to crisp as it cools). Crumble and set aside.
- Meanwhile, spread pecans on a rimmed baking sheet and toast in oven, tossing once or twice, until fragrant, 8-10 minutes. Let cool, then coarsely chop. Set aside.
- Whisk lime juice, mustard, shallot, honey, garlic, 1 tsp. salt, and 1/4 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
- In a large mixing bowl, combine kale with about 3/4 of the dressing and use your hands to massage dressing into kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add half of the persimmons, feta, mint, and prosciutto, toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with pecans and remaining persimmons, feta, mint, and prosciutto.
- Do ahead
- Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
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- Preheat oven to 325°F. Place pecans on a parchment-lined baking sheet. Bake 5 minutes. Whisk together butter, maple syrup and a pinch of kosher salt. Pour over pecans and stir to combine. Transfer back to oven and bake an additional 10-12 minutes or until maple mixture is thickened. Sprinkle over flakey salt, if desired. Allow to cool.
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