Kale Persimmon Salad

Kale Persimmon Salad- healthy winter salad made with kale, persimmons, walnuts, pomegranate seeds, puffed millet, feta cheese and light lime dressing. Kale persimmon salad with feta walnuts puffed millet salad lime dressing.

Merry Christmas guys! Hope you had a great one! You guys know how much I love salads. They are my specialty. There is nothing easier than making a salad (at least for me). I love working with seasonal produce. As I’ve told you before – I need to have a salad at least once a day. This is why I created this seasonal Kale Persimmon Salad,

A bowl of chopped kale to be massaged and made tender for a kale persimmon salad, great for winter!


Today’s salad is made with hearty kale and sweet persimmons. I’ve talked about persimmons more in this post.

They are perfect for desserts and jams, but I loved their texture in this salad, too.

I was not a huge fan of kale salad a while back, but now when I’ve found the best way to prepare it, it has turned into my favorite green vegetable.

A bowl full with kale persimmon salad, topped with walnuts, millet, pomegranate and light dressing.

I added toasted puffed millet cereal to the salad for extra protein. It is excellent for cold cereal, but when toasted it adds a great texture to salads. It is an all natural, whole grain cereal with no added salt, sugar or artificial ingredients. With its complete protein and fat-free composition it is great for clean recipes like this one. I’ve also used it in protein bars and it works great.


A bowl with kale persimmon salad, made with walnuts, feta, millet and pomegranate. Lime dressing poured on top from a jar.

The dressing here is very simple. I prefer to massage the kale with some salt, before I assemble the salad. Then I don’t add salt to the dressing. Instead, you can add the salt to the dressing and then pour it over the kale and massage it. Either way it fine. There is lime juice, olive oil, black pepper and a pinch of each cayenne pepper and ground cumin.

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Servings: 4

Kale Persimmon Salad

Prep Time:
10 minutes
Total Time:
10 minutes
Kale Persimmon Salad With Lime Dressing
kale persimmon feta walnuts puffed millet salad lime dressing
5 from 2 votes
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  • 1 bunch of kale — , washed and cut into 1/2 inch pieces
  • 3 persimmons — , sliced
  • 1/2 cup toasted puffed millet cereal
  • 3 tbsp pomegranate seeds
  • 1/4 cup toasted walnuts
  • 1 tbsp chopped scallions
  • 1/4 cup crumbled feta cheese
  • 1 tsp kosher salt to massage the kale

For the salad:

  • juice from 2 small limes
  • 1/4 cup olive oil
  • 1/4 tsp black pepper
  • 2 tsp honey
  • pinch of cayenne pepper
  • pinch of ground cumin


  1. Place chopped kale in a deep bowl. Sprinkle with salt. Massage, squeeze and squish the kale.
  2. Add persimmons, walnuts, pomegranate seeds, scallions, feta cheese and puffed millet cereal.
  3. In a small jar combine all ingredients for the dressing. Close the lid. Shake well.
  4. Pour dressing over the salad and toss to combine.
Course: salads
Cuisine: American

Nutrition Information

Calories: 412, Fat: 21g, Saturated Fat: 3g, Cholesterol: 8mg, Sodium: 114mg, Potassium: 414mg, Carbohydrates: 52g, Fiber: 8g, Sugar: 21g, Protein: 7g, Vitamin A: 3545%, Vitamin C: 37.7%, Calcium: 96%, Iron: 1.7%


A bowl with kale persimmon salad, made with walnuts, feta, millet and pomegranate. Lime dressing poured on top from a jar.