About this recipe:This is a colourful salad of kale and persimmon tossed in a citrus dressing and topped with maple-roasted macademia nuts and pomegranate seeds.
Maple-roasted macademia nuts
65g raw macadamia nuts
2 tablespoons maple syrup, divided
1 pinch salt
4 tablespoons orange juice
2 tablespoons lemon juice
1 tablespoon maple syrup
ground black pepper to taste
2 bunches kale, stemmed and torn into pieces
1 tablespoon olive oil
1/2 teaspoon salt
1 ripe persimmon (Sharon fruit), peeled and thinly sliced
45g pomegranate seeds
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Method Prep:25min › Cook:5min › Ready in:30min
Preheat oven to 190 C / Gas 5. Line a baking tray with baking paper.
Toss macadamia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking tray.
Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
Whisk orange juice, lemon juice, 1 tablespoon maple syrup and ground black pepper together in a small bowl to make dressing.
Place kale pieces, 1 tablespoon olive oil and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.