Kale Persimmon Salad With A Red And White Balsamic

Name: Kale Persimmon Salad With A Red And White Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette; 3/4 cup Extra Virgin Olive Oil; 2 tablespoons Red Balsamic Vinegar; 2 tablespoons White Balsamic Vinegar; 1/2 teaspoon Stone Ground or Dijon Mustard; 1 Garlic Cloves - minced; 1/2 teaspoon Sea Salt - or to taste; Dash Black Pepper; Salad; 6 cups Dino Kale, stems removed, leaves chopped into thin strips; 1 tablespoon Extra Virgin Olive Oil; Handful Basil Leaves - roughly chopped or torn; 2 - 3 Fuyu Persimmons - thinly sliced - halved or quarterd; 1/2 cup Pomegranate Seeds - or to taste; 1 Burrata Ball - torn in pieces; 1/2 cup Pistachio - roughly chopped; 1/2 Baguette - 12 thin slices; 1/4 cup Extra Virgin Olive Oil

Servings: persons

Vinaigrette
3/4 cup Extra Virgin Olive Oil
2 tablespoons Red Balsamic Vinegar
2 tablespoons White Balsamic Vinegar
1/2 teaspoon Stone Ground or Dijon Mustard
1 Garlic Cloves - minced
1/2 teaspoon Sea Salt - or to taste
Dash Black Pepper
Salad
6 cups Dino Kale, stems removed, leaves chopped into thin strips
1 tablespoon Extra Virgin Olive Oil
Handful Basil Leaves - roughly chopped or torn
2 - 3 Fuyu Persimmons - thinly sliced - halved or quarterd
1/2 cup Pomegranate Seeds - or to taste
1 Burrata Ball - torn in pieces
1/2 cup Pistachio - roughly chopped
1/2 Baguette - 12 thin slices
1/4 cup Extra Virgin Olive Oil

1
["Vinaigrette * In a medium bowl, whisk together the mustard, vinegars, garlic, salt and pepper. Next slowly whisk in the olive oil. Or use a hand held blender to emulsify.", "Salad * Wash the kale and remove main rib by holding the end of the steam and pull down with your other hand. Discarding the main rib. Chop kale into thin strips, add to a large bowl along with the tablespoon of olive oil and massage the oil into the kale.
2
Mix in the basil, persimmon, pomegranate seeds and pistachios. Mix everything together or arrange it nicely on a platter. Add dressing to individual salads and top them off with burrata and crostini.", "Crostini
3
*
4
Slice the bread into 1/2 inch slices.
5
Place slices onto a baking sheet and coat both sides with olive oil.
6
Place on the top shelf of the oven and broil for 1 - 2 minutes then flip them over and broil for about 1 more minute. Make sure and watch close, they can burn fast.
7
I usually put the timer on for 1 minute and check then put on for 1 more while watching. They cook faster on the 2nd side because they are already hot."]

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 18 ingredients. The key ingredients include: Vinaigrette, 3/4 cup Extra Virgin Olive Oil, 2 tablespoons Red Balsamic Vinegar, 2 tablespoons White Balsamic Vinegar, and more.

Yes, Kale Persimmon Salad With A Red And White Balsamic Vinaigrette 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.

That's it — enjoy your meal!

Kale Persimmon Salad With A Red And White Balsamic Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions