Couple weeks ago, I walked to Target (I don’t know living that close to Target is a good or bad thing) and hesitantly bought a pre-made salad. I am sure buying fresh ingredients and assembling it on my would have been better and cheaper but some days, I just want salad in front of me effortlessly. Lately, I have been making a conscious effort to eat more seasonal veggies and greens, which is how Kale, Persimmon, and Pecan Salad was born. This is your ultimate Fall salad that can be assembled in just 15 minutes (5 if you buy de-seeded pomegranate) because it simply requires you to mix ingredients together and boom it’s ready! Since everything in the salad is naturally delicious, I made a simple vinaigrette to highlight each ingredient and keep things light. Persimmon, a tomato look alike orange fruit is native to China and Japan. It is not a common fruit in the US they are in season from October through February. Hurry up to the store and grab some persimmon already for this salad or enjoy them alone. There are mostly two varieties of persimmons sold in the US -fuyu (crunchy & sweet, the variety I am using in the salad) and hachiya (soft and pudding like). If you need a salad inspiration for Thanksgiving, I guarantee Kale, Persimmon, and Pecan Salad will be a perfect addition to your table. I just can’t get over how colorful and pretty this looks.
- 4 handful baby kale
- 1 persimmon, sliced
- ½ pomegranate, deseeded
- 10-12 pecans halves
- For the vinaigrette:
- ¼ cup olive oil
- 1 large lemon, squeezed
- 2 garlic cloves, finely minced
- salt, pepper to taste
- In a small bowl, combine olive oil, lemon juice, garlic, salt, pepper and whisk it together. Set it aside.
- Add kale in a large bowl and pour the vinaigrette over it and toss the kale.
- Right before serving add the remaining ingredients and mix everything gently.
If you are struggling to eat more fruits and veggies lately – may I suggest you “5 Ways to Eat More Fruits and Veggies”.
Have you tried persimmons before?