Kale Persimmon Salad is a holiday-ready persimmon salad with hearty kale, pomegranate, walnuts, and cranberries. Serve it with a festive poppy seed dressing!
1lbcurly kalede-stemmed and chopped (about 6 cups)
2cupschopped Fuyu persimmon
1/2cuppomegranate arils
1/2cupcrumbled feta
1/2cupglazed walnuts
1/2cupdried cranberries
Freshly ground black pepper
For the Dressing
1/3cupminced shallotabout 1 medium shallot
2tablespoons+ 1 teaspoon sherry vinegar
2tablespoonsorange juice
2teaspoonspoppy seeds
2teaspoonshoney
1teaspoonDijon mustard
1/2cupolive oil
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Instructions
In a large bowl, combine the kale and olive oil, and season generously with kosher salt. With clean hand, massage the kale for about 3 minutes to tenderize the leaves. Add the persimmon, pomegranate arils, feta, walnuts, and cranberries. Season with black pepper. Mix to combine and let it sit while you make the dressing.
Combine the shallot, vinegar, orange juice, poppy seeds, honey, mustard, and olive oil in a jar and seal it tightly. Shake the jar until the dressing is fully emulsified.
Drizzle the dressing over the salad, toss, and adjust seasoning to taste with salt and pepper, if necessary. Serve immediately. Or, if you wish, let the salad sit overnight and refrigerate until ready to serve.