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Kale & Persimmon Salad with Burrata and Marcona Almonds

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