CA GROWN Blog
Discover. Learn. Connect.
Persimmon Kale Salad with Walnuts and Pomegranate
Meet Them Here
Read Bios »Persimmon Kale Salad with Walnuts and Pomegranate
This delicious Persimmon Salad is loaded with delicious flavor, including an easy dressing and fresh kale, walnuts and pomegranates.
Yay, persimmons are here!
This particular winter fruit has made its way into my little heart a little bit more every year, and this year they’ve made a big bang!
Let’s talk persimmon varieties:
It’s important to note that the round, tomato-shaped persimmon, like the Fuyu variety can be eaten firm or soft. While the more angular, acorn shaped persimmon like the Hachiya variety should be completely soft if you’re going to eat it raw, but is fabulous for baking anytime. No matter which persimmon you choose to use, this beautiful fall salad will prove persimmons aren’t just an ingredient for cookies.
The tartness of the Feta cheese and the crunch of the walnuts help offset the mild sweetness of the persimmon. All of the nooks and crannies of the kale are kissed with a poppyseed vinegarette and sprinkled with pomegranate arils to top it off.
Yes!!!
All those flavors are like a carnival in the mouth!
Of course, one of the main players in the salad is the giant, juicy pomegranate. I love it when a fruit is just as beautiful on the outside as it is on the inside!
Of course, the star of the show is persimmons. I used two in this recipe, but feel free to use more if you want… I’m not gonna stop ya!
Let’s Make This Persimmon Salad!
We start with a beautiful bed of fresh kale. Kale is being harvested right now in the state so you should be able to find it in abundance at your local grocery store.
Add a generous layer of sliced persimmons
Followed by crumbled feta cheese and chopped walnuts
Top the entire salad with fresh pomegranate arils.
I whipped up a 3 minute batch of poppyseed dressing using Olive Oil, golden balsamic, lemon and poppyseed (recipe below)
And tossed the entire salad for my guests. I am on the fence about dressing salads or allowing guests to dress, but this particular salad needs time to get into all the nooks and crannies of the kale, so dress away!
Serve it up and get ready for all the ooohs and ahhhs for this persimmon salad!
Persimmon Salad with Kale, Walnuts & Pomegranate
Ingredients
- 1 bunch kale washed and chopped
- 2 persimmons quartered lengthwise and sliced thin
- 1/2 pomegrante arils removed
- 6 oz. 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 teaspoon poppy seeds
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Combine all the dressing ingredinets and whisk to combine. Set aside while you prepare the rest of the salad.
- In a large bowl, add the kale, persimmon, feta, walnut and pomegranate arils
- Pour the dressing over and toss to dress
- Serve immediatley and enjoy
Nutrition
If you are on a persimmon kick, check out this recipe too…
