Persimmon, pomegranate and kale salad
30 min
This is a colourful salad of kale and persimmon tossed in a citrus dressing and topped with maple-roasted macademia nuts and pomegranate seeds.
VeggieCravings
1 person made this
Ingredients
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
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.
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