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Kale Persimmon Salad- healthy winter salad made with kale, persimmons, walnuts, pomegranate seeds, puffed millet, feta cheese and light 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,
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.
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.
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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Kale Persimmon Salad
- 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
- Place chopped kale in a deep bowl. Sprinkle with salt. Massage, squeeze and squish the kale.
- Add persimmons, walnuts, pomegranate seeds, scallions, feta cheese and puffed millet cereal.
- In a small jar combine all ingredients for the dressing. Close the lid. Shake well.
- Pour dressing over the salad and toss to combine.
Nutrition information is automatically calculated, so should only be used as an approximation.