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Persimmons, Walnuts, and Kale Salad Recipe

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4 from 10 reviews

A vibrant and nutritious Persimmons, Walnuts, and Kale Salad combining tender massaged kale with sweet persimmons, crunchy walnuts, tangy dried cranberries, and a flavorful yuzu-infused dressing. This salad offers a perfect balance of textures and flavors, ideal for a quick, healthy meal or side dish.

Ingredients

Salad

  • 1 tbsp olive oil
  • 250g kale (de-stemmed and finely chopped)
  • Pinch of Himalayan salt
  • 2 persimmons (thinly sliced or matchstick cut)
  • 2 tbsp goji berries
  • ¼ cup parmesan cheese (grated)
  • ⅓ cup roasted walnuts (roughly chopped)
  • ¼ cup dried cranberries
  • Freshly ground black pepper, to taste

Dressing

  • 6 pcs minced shallot (about 1 medium shallot)
  • 2 tbsp + 1 tsp rice vinegar
  • 2 tbsp yuzu juice
  • 2 tsp honey
  • 1 tsp Dijon mustard
  • 2 tbsp sesame oil
  • ½ cup olive oil

Instructions

  1. Massage the kale: In a large bowl, combine the finely chopped kale, 1 tablespoon olive oil, and a pinch of Himalayan salt. Massage the kale gently with your hands for about 3 minutes until the leaves become tender and slightly wilted, releasing their natural flavors.
  2. Combine salad ingredients: Add the thinly sliced or matchstick-cut persimmons, goji berries, grated Parmesan cheese, roughly chopped roasted walnuts, and dried cranberries to the massaged kale. Season with freshly ground black pepper and gently toss everything together, ensuring even distribution of flavors. Set this mixture aside.
  3. Prepare the dressing: In a jar or small container with a lid, combine the minced shallot, 2 tablespoons plus 1 teaspoon rice vinegar, 2 tablespoons yuzu juice, 2 teaspoons honey, 1 teaspoon Dijon mustard, 2 tablespoons sesame oil, and ½ cup olive oil. Seal the jar tightly and shake vigorously until the dressing is well emulsified and smooth.
  4. Toss and serve: Drizzle the prepared dressing over the salad mixture. Toss thoroughly to coat all ingredients evenly. Taste and adjust seasoning with additional salt and pepper if necessary. Serve immediately to enjoy the fresh flavors and crisp textures.

Notes

  • Massaging the kale is essential to soften its fibrous texture and reduce bitterness for a more enjoyable salad.
  • You can substitute walnuts with pecans or almonds if preferred.
  • For a vegan version, omit the Parmesan cheese or replace it with a plant-based alternative.
  • The salad dressing can be prepared in advance and stored refrigerated for up to 3 days. Shake well before using.
  • If you cannot find yuzu juice, substitute with a mix of lemon and lime juice for a similar citrus tang.

Find it online: https://dishcooks.com/persimmons-walnuts-and-kale-salad-recipe/