Persimmon Pomegranate And Massaged Kale Salad Recipes

POMEGRANATE PERSIMMON SALAD

Pomegranate Persimmon Salad image

To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. -Linda Tambunan, Dublin, California

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/2 cup maple syrup
1/4 cup rice vinegar
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
3 ripe Fuyu persimmons or 3 plums, sliced
2 packages (10 ounces each) baby kale salad blend
1 cup pomegranate seeds

Steps:

Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving., To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.

Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

KALE SALAD WITH PERSIMMONS, FETA, AND CRISP PROSCIUTTO

Kale Salad with Persimmons, Feta, and Crisp Prosciutto image

Kale Salad with Persimmons, Feta, and Crisp Prosciutto

Provided by Susan Spungen

Categories Salad Kale Persimmon Feta Prosciutto Healthy Low Cholesterol Kid-Friendly Small Plates

Yield 8-10 servings

Number Of Ingredients 14

Ingredients

3 ounces thinly sliced prosciutto
1/3 cup pecans (1 1/2 ounces)
1/4 cup fresh lime juice (from about 2 limes)
1 tablespoon Dijon mustard
1 tablespoon finely chopped shallot
1 teaspoon honey
1 small garlic clove, finely grated
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
2 Fuyu persimmons, peeled, halved lengthwise, thinly sliced
3 ounces firm, creamy feta cheese, such as Bulgarian, crumbled (about 3/4 cup)
1 cup loosely packed mint leaves, thinly sliced, plus more for serving

Steps:

Heat oven to 350°F. Lay out prosciutto slices on a rimmed baking sheet. Bake until almost crisp, 16-18 minutes. Transfer to wire rack and let cool completely on baking sheet (prosciutto will continue to crisp as it cools). Crumble and set aside.
Meanwhile, spread pecans on a rimmed baking sheet and toast in oven, tossing once or twice, until fragrant, 8-10 minutes. Let cool, then coarsely chop. Set aside.
Whisk lime juice, mustard, shallot, honey, garlic, 1 tsp. salt, and 1/4 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
In a large mixing bowl, combine kale with about 3/4 of the dressing and use your hands to massage dressing into kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add half of the persimmons, feta, mint, and prosciutto, toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with pecans and remaining persimmons, feta, mint, and prosciutto.
Do ahead
Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.

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