Persimmon Salad

A bowl of salad with pomegranate and orange slices.

Persimmon Salad

Servings 6 Servings

Ingredients
  

  • Salad:
  • 4 cups purple and/or tuscan kale (or greens of choice)
  • 2-3 persimmons, sliced
  • 1-2 radishes, sliced
  • 1/3 cup feta crumbles
  • ¼ cup pomegranate arils
  • Maple Vinaigrette:
  • 1/3 cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • ½ teaspoon kosher salt, plus more to taste
  • 1 pinch black pepper

Instructions
 

  • Instructions:
  • Salad:
  • Arrange kale on platter along with persimmon slices, radishes, feta, and pomegranate arils. Serve with dressing.
  • Maple Vinaigrette:
  • In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper. Enjoy!

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