I bought some gorgeous organic kale on sale and let the season’s colors and flavors inspire this wonderful salad that will surely be a hit on your holiday table! This colorful and festive dish is as healthy as it is delicious, a rarity among holiday foods. The persimmon and pomegranate provide oodles of antioxidants. The acidity of the simple lemon dressing helps to soften the kale and tone down its slightly bitter edge, while also contrasting beautifully with the sweetness of the dates and persimmon. The nuttiness of the pecans rounds everything out. An autumnal symphony of delicious flavors! Serves 4-6 and can easily be scaled up.
- 1 bunch kale, thoroughly washed (or buy it prewashed and bagged to save time)
- 2 ripe Fuyu persimmons (the ones that are flatter and resemble tomatoes in shape)
- 1/2 cup fresh pomegranate seeds
- 1/4 cup pecan pieces
- 3 dried Medjool dates
- Juice of 1/2 small lemon (about 1 Tbsp)
- 4 Tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 1 tsp agave nectar
Slice the kale into fine strips about 1/4″ wide and place in large salad bowl.
Thinly slice the persimmon and add, along with the pomegranate seeds. Pit and then thinly slice the dates about 1/8″ thick and add to the salad. Add the pecan pieces as is, or lightly toast them in a toaster oven or on the stove over a very low flame for just a minute, enough to bring out their toasty nutty flavor but not burn them (this step is optional but does enhance the flavor).
Add these to your salad and chill until ready to serve. Meanwhile, in a small bowl mix together the dressing ingredients with a fork or whisk.
Toss the salad about 5 min prior to serving to the dressing has a chance to soften the kale slightly without it going soggy. Enjoy with friends and family!