Kale & Persimmon Salad

While I do adore the holidays and all the celebrations and delicious food that come with them, sometimes it all just leaves me craving some salad.  That’s how I feel after this past weekend, where we just celebrated Thanksgiving in the United States.

I usually find my favorite salads to be the ones I make from whatever ingredients happen to by lying around the kitchen, and this Kale & Persimmon salad is no exception.

Kale & Persimmon Salad with Burrata and Marcona Almonds

As the weather has started getting colder, you’re probably seeing beautiful lacinato kale pop up at your grocery stores and farmers’ markets.  This type of kale is more tender than regular curly kale that we’re used to, and is perfect for salads.

I used this lacinato kale here and love the softer texture that it gives.  I’m still relishing in all that is persimmon season, and you know by know I’ve always got burrata on hand.  Thus the salad was born!

Kale & Persimmon Salad with Burrata and Marcona Almonds

Also, the dressing for this kale and persimmon salad is simple as simple can be.  I don’t even mix it up beforehand, just massage the kale with oil and lemon juice, and a splash of maple syrup.  The best kinds of dinners are the ones that go from kitchen ingredients to meal ready in mere minutes, and that, my friends, is what we have here!

Kale & Persimmon Salad

Here’s what you’ll need:

  • 1 large bunch lacinato kale
  • 1 tbsp olive oil, plus extra for garnish
  • 1 tbsp maple syrup
  • 2 tsp fresh lemon juice
  • ¼ tsp kosher salt
  • 2 large persimmons, sliced
  • 6 oz burrata cheese
  • ¼ cup salted marcona almonds

Kale & Persimmon Salad with Burrata and Marcona Almonds

Start by rinsing and de-stemming the kale and slicing the persimmons.  If you can’t find lacinato kale, regular kale is totally fine – you’ll just want to massage the dressing into the kale for a few minutes longer that way to soften it.

Once the stems from the kale leaves are removed, thinly slice the leaves into bite sized pieces and place in a large bowl or serving platter.

Kale & Persimmon Salad with Burrata and Marcona Almonds

Drizzle the kale with the olive oil, lemon juice, and maple syrup then sprinkle with the kosher salt.  Mix very well and massage the dressing into the kale leaves so it’s all evenly coated.

Spread the kale out on a serving platter if not on a platter already.  Next, top the kale with the sliced persimmons and the marcona almonds.  Tear the burrata and place it in nests on top.

Kale & Persimmon Salad with Burrata and Marcona Almonds

Add another healthy drizzle of olive oil on top of the salad along with a sprinkling of kosher salt and some fresh cracked black pepper.  Give the salad a taste test and adjust any seasoning as necessary.

This kale and persimmon salad is great alongside crunchy bread to help soak up the dressing and the burrata cheese.

Kale & Persimmon Salad with Burrata and Marcona Almonds

   Bon appétit!

Kale & Persimmon Salad

This kale and persimmon salad is quick, easy, and healthy - everything a fall salad should be!

Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 2

Ingredients

  • 1 large bunch lacinato kale
  • 1 tbsp olive oil plus extra for garnish
  • 1 tbsp maple syrup
  • 2 tsp fresh lemon juice
  • ¼ tsp kosher salt
  • 2 large persimmons sliced
  • 6 oz burrata cheese
  • ¼ cup salted marcona almonds

Instructions

  1. Wash and de-stem the kale leaves and slice the persimmons

  2. Thinly slice the kale leaves into small bite sized pieces

  3. In a large mixing bowl, mix the kale, olive oil, maple syrup, lemon juice, and kosher salt.  Mix very well and massage the dressing into the kale to soften it

  4. Place the kale on .a serving platter then top with sliced persimmons and marcona almonds

  5. Add the burrata cheese in nests on the top and drizzle again with olive oil and a sprinkling of kosher salt



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