Persimmon, Pomegranate, and Massaged Kale Salad
Recipe by VeggieCravings from allrecipes.com
Lunch 30 Mins.
Ingredients
4
4 servings
- •0.5 cup raw macadamia nuts
- •2 tablespoons maple syrup, divided
- •1 pinch salt
- •0.25 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
- •0.5 teaspoon salt
- •1 ripe Fuyu persimmon, peeled and thinly sliced
- •0.25 cup pomegranate seeds
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 326
- Carbohydrate: 41g
- Fat: 18g
- Fiber: 6g
- Protein: 9g
- Sugar: 13g
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