Persimmon, Pomegranate, and Massaged Kale Salad

Name: Persimmon, Pomegranate, and Massaged Kale Salad
Cook time: 5 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: ½ cup raw macadamia nuts; 2 tablespoons maple syrup, divided; 1 pinch salt; ¼ 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; ½ teaspoon salt; 1 ripe Fuyu persimmon, peeled and thinly sliced; ¼ cup pomegranate seeds

A beautiful winter celebration salad to kick off a happy and super healthy holiday season! Add cooked quinoa if desired.

INGRIDIENT

½ cup raw macadamia nuts

2 tablespoons maple syrup, divided

1 pinch salt

¼ 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

½ teaspoon salt

1 ripe Fuyu persimmon, peeled and thinly sliced

¼ cup pomegranate seeds

DIRECTION

Step: 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step: 2

Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.

Step: 3

Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.

Step: 4

Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.

Step: 5

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.

NUTRITION FACT

Per Serving: 326 calories; protein 9g; carbohydrates 41.2g; fat 17.8g; sodium 428.7mg.

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