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Persimmon Kale Salad with Toasted Pecans and Raspberries

A beautiful massaged kale salad with persimmons, toasted pecans, raspberries, and feta cheese
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Prep Time:35 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American, French
Keyword: Kale Salad with Persimmons, Massaged Kale Salad, Persimmon Kale Salad, Persimmon Salad
Servings: 4

Ingredients

  • 1/2 Cup Pecans, Chopped and Toasted
  • 4 Cups Chopped Kale Preferably Flat Leaf
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 tsp Salt
  • 1 Cup Chopped and Peeled Fuyu Persimmon (about 2) Make sure it is Fuyu, NOT Hachiya
  • 1/3 Cup Frozen Raspberries
  • 1/3 Cup Feta Cheese, Crumbled
  • 1 Tbsp Coconut Oil
  • 1/4 Cup Dried Cranberries
  • 2 Tbsp Lemon Juice, Freshly Squeezed
  • 1/2 tsp Dijon Mustard
  • 2 tsp Honey
  • Few Turns of the Pepper Mill

Instructions

Kale Salad

  • Add Coconut Oil to medium frying pan. Set pan to medium heat.
  • Chop your Pecans into medium pieces. Add to the melted coconut oil. Stir to coat the Pecans with the Coconut Oil.
  • Continue to stir and cook until toasted brown. Remove and quickly empty onto a tray so as to stop them cooking. Place in the refrigerator to cool while you prepare the rest of the salad.
  • Chop Kale and place in a mixing bowl. Pour the Olive Oil over the chopped Kale. Sprinkle the Salt over the Kale.
  • Gently massage the Kale with your hands, squishing it and kneading it, for a few minutes until the kale turns dark green and looks a bit like seaweed. Set aside.
  • In a small bowl bowl, add the Lemon Juice, Dijon Mustard, Honey, and Pepper. Whisk until the honey is combined. Pour over Kale and stir.
  • Remove the top of, and peel the Persimmons. Slice into 1/4" slices, horizontally. Cut each slice into triangular pieces. Add to Kale.
  • Add Raspberries, Feta, Cranberries and Toasted Pecans to the Kale.
  • Gently mix it all together. Enjoy!