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Persimmon, Pomegranate, Massaged Kale Salad

Persimmon, Pomegranate, Massaged Kale Salad…A beautiful winter celebration salad to kick off to a happy and super healthy holiday season!
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Prep Time 10 minutes
Cook Time 5 minutes
Servings: 4
Course: Salad
Ingredients Method

Ingredients
  

Citrus Dressing:
  • ¼ cup orange juice
  • 1 tablespoon maple syrup
  • Pepper to taste
  • 2 tablespoon lemon juice
  • Maple Roasted Macadamia:
  • ½ cup raw macadamia
  • 2 tablespoon maple syrup
Salad:
  • 5 oz 140 g or two large bunch of kale (de-stemed and torn or chopped into pieces)
  • 1 firm but ripe Fuyu persimmon peeled and thinly sliced
  • ¼ cup pomegranate seeds
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Method
 

  1. Preheat oven to 375 F (190 C).
Citrus Dressing:
  1. Combine the orange juice, maple syrup, lemon juice, pepper and mix well.
  2. Maple Roasted Macadamia:
  3. Toss macadamia in 1 tablespoon maple syrup and a pinch of salt.
  4. Bake on lined baking tray for 5 minutes.
  5. Remove and toss macadamia with 1 tablespoon maple syrup and place aside.
Salad:
  1. Place kale leaves in a salad bowl and massage for 3-5 minutes with oil and salt until tender. Add citrus dressing and toss to mix.
  2. Garnish with pomegranate seeds and maple roasted macadamias.
  3. Sprinkle some cooked quinoa (optional).