Name: Persimmon, Pomegranate, and Massaged Kale Salad recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

326.1 calories carbohydrate: 41.2 g cholesterol: : - fat: 17.8 g fiber: 6.2 g protein: 9 g saturatedFat: 2.7 g servingSize: - sodium: 428.7 mg sugar: 13 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

A beautiful winter celebration salad to kick off a happy and super healthy holiday season! Add cooked quinoa if desired.

Alternatives to this recipe

Persimmon, Pomegranate, and Massaged Kale Salad