Kale, Pomegranate and Persimmon Salad

November 30th, 2009

IMG_0335Season’s Eatings.

This is my favorite new fall salad. The colors are fantastic and rich.  Kale is abundant in my garden right now and the farmer’s markets are full of kale as well. If you have never tried kale raw before, this will alter the way you think about salads. Kale is much more nutritious and satisfying than lettuce. I always feel great after a big bowl full.


1 bunch black (Tuscan aka Lacinato) kale

2 fuyu persimmons – these are the flat ones, not the pointy onesIMG_0334

1/2 cup pomegranate seeds

for the dressing:

2 tablespoons olive or grapeseed oil

1 -2 teaspoons apple cider vinegar

1 teaspoon Bragg’s liquid aminos, tamari or soy sauce (I prefer Bragg’s but use what you have)

1/2 teaspoon sesame oil

Rinse and chop the kale into bite size pieces

Cut the tops off of the persimmons and cut into roughly 1/2″ cubes

To get the seeds out of the pomegranate, the easiest method is to open the pomegranate in a bowl of water. This eliminates squirting and stains. The sees sink to the bottom of the bowl and the pithy white parts float for easy separation.

Throw everything into a bowl and toss. You can use apples if pomegranates are not available. Shredded carrot would add a nice dash of color if you are using apples.



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