Persimmon, pomegranate and kale salad

Persimmon, pomegranate and kale salad

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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.


Serves: 4 

  • Maple-roasted macademia nuts
  • 65g raw macadamia nuts
  • 2 tablespoons maple syrup, divided
  • 1 pinch salt
  • Dressing
  • 4 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • ground black pepper to taste
  • salad
  • 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

Prep:25min  ›  Cook:5min  ›  Ready in:30min 

  1. Preheat oven to 190 C / Gas 5. Line a baking tray with baking paper.
  2. Toss macadamia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking tray.
  3. Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
  4. Whisk orange juice, lemon juice, 1 tablespoon maple syrup and ground black pepper together in a small bowl to make dressing.
  5. 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.

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