Kale And Persimmon Salad Recipe

Name: Kale And Persimmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-6 cups shredded kale; 1 large Fuyu persimmon; 1 cup chopped, roasted walnuts; 1/2 cup crumbly blue cheese; 1 lemon, halved; 1/4 cup Greek yogurt; 1/4 cup olive oil; 1 clove garlic, minced; 1/2 teaspoon Worcestershire sauce; 1 teaspoon Dijon mustard; salt + pepper to taste

Servings: persons

5-6 cups shredded kale
1 large Fuyu persimmon
1 cup chopped, roasted walnuts
1/2 cup crumbly blue cheese
1 lemon, halved
1/4 cup Greek yogurt
1/4 cup olive oil
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
salt + pepper to taste

1
Mix the kale with the juice of half a lemon and leave to marinate in the fridge for about an hour. (You can omit this step if pressed for time, but it won't be as good!)
2
Meanwhile, prep the dressing by whisking the olive oil into the yogurt. Then, blend in the juice of the other lemon half, garlic, Worcestershire sauce and mustard. Season to your liking with salt and pepper and set aside.
3
Crumble the cheese, slice the persimmons and chop the walnuts if this hasn't been done. Gently toss the persimmons and walnuts with the kale. Drizzle the dressing over the salad and toss. Top the salad with the gorgonzola or blue cheese. It's possible that you may have a little dressing leftover, depending on how much kale you used. If so, refrigerate for future use. Enjoy!

466

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5-6 cups shredded kale, 1 large Fuyu persimmon, 1 cup chopped, roasted walnuts, 1/2 cup crumbly blue cheese, and more.

Yes, Kale And Persimmon Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale And Persimmon Salad

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