Kale & Persimmon Salad with Creamy Pomegranate Vinaigrette
The Fit Foodie’s Kale and Persimmon salad with Creamy Pomegranate Vinaigrette
This dish embodies fall for me, with all of the seasonal produce, and I featured it at the Newport Beach Farmer’s Market, where I even got my little guy in on the action. When you bring your kids into the kitchen, you encourage a lifetime of healthy eating habits and unleash their creativity. And let’s face it – a guy that can cook is a big bonus for the ladies!
You’ll love the crisp flavors, the sweet of the persimmons playing with the tartness of the pomegranate seeds and the earthiness of the tahini against the kale. Beautiful to the eye, delicious to the mouth, satisfying to the tum-tum and happy to the heart. Every ingredient has a reason and a purpose to serve to boost your health and raise your immunity in the cool weather. And always remember to wash your fruit and veggies with Eat Cleaner. #eatlikeyougiveafork
For the salad:
1 bunch Tuscan kale
2 medium sized Fuyu persimmons
For the dressing:
1 tablespoon EVOO or grapeseed oil
2 teaspoons apple cider vinegar
1/2 teaspoon Bragg’s Liquid Aminos or tamari
1/2 teaspoon tahini
1 tsp honey Dijon mustard
Juice and zest of a tangerine
1/2 cup fresh pomegranate seeds
1) Chop washed and dried kale into bite size pieces. Peel the persimmons, cut the tops off and cut into 1/2″ cubes.
2) To seed the pomegranate, place it in a bowl of water and cut in half. Then proceed to remove the seeds. This takes the mess out of the pomegranate. If you remove the seeds underwater, you never get stains on your clothes.
3) In a separate bowl, combine the dressing ingredients except pomegranate seeds and whisk together thoroughly until oil is emulsified. Add pom seeds at the end.
4) In a large bowl, toss dressing with kale and persimmon and allow to sit for at least 1 hour to coat kale and soften the texture. Serve chilled and enjoy.
ENJOY & REMEMBER TO EAT CLEANER, EVERYDAY!
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