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Persimmon, Pomegranate, and Massaged Kale Salad
Prep
25 mins
Cook
5 mins
Servings
4
Difficulty
Easy
This is one of my favorite salads to make when fall rolls around and those gorgeous persimmons and pomegranates hit the market. What I love most is how simple it comes together in just thirty minutes, making it perfect for a weeknight dinner or a weekend gathering. The massaged kale becomes wonderfully tender without any cooking, and those candied macadamia nuts add the most satisfying crunch. Pomegranate is packed with antioxidants that are amazing for your health, and honestly, this salad is as nutritious as it is beautiful. The sweet and tart flavors just sing together, and I think you'll find yourself making it again and again.
Ella x
Ingredients
- ½ cup raw macadamia nuts½ cup raw macadamia nuts
- 22 tablespoons maple syrup, divided
- 11 pinch salt
Detail level
Instructions
- 1
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- 2
Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
- 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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