Kale, Apple and Persimmon Salad with Zesty Lemon Dressing
Bring excitement to your fall/winter table with a zesty, zingy Kale, Apple and Persimmon Salad drenched with a lemon dressing and finished with dried cranberries and walnuts. No massage required.
Ingredients
- 1 bunch Tuscan kale finely sliced
- 1 large persimmon diced
- 1 large sweet-tart apple diced
- ⅓ cup dried cranberries
- ¼ cup walnuts chopped
Lemon Dressing
- 1 large lemon juice from
- 1 tbsp lemon zest
- ½ small red onion
- 1 large garlic clove
- ½ cup olive oil
- 1.5 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp salt
- 1 tsp fresh ground black pepper
Instructions
Lemon Dressing
- Add all ingredients to a food processor or blender and pulse until smooth. Set aside until needed.
- Makes about 1 cup of dressing.
Salad
- Wash and dry kale. Remove the thick stem from the center. Then finely chopped and place in a large bowl.
- Toss kale with about 1/2 of the dressing, making sure to coat all leaves well. No need to massage the kale because the acids from the lemon and vinegar will break down the tough fibers over the resting period.
- Cover bowl with lid or plastic wrap and place in the fridge for about 3 hours. Stir a couple of times through the resting time.
- Remove kale from the fridge, add chopped apples, persimmon, dried cranberries, and walnuts. Toss to coat, adding more dressing if needed.
- Serve cold or at room temperature.
- Leftovers store well in the fridge and are good the next day, holding up to the dressing, unlike a lettuce salad.
- Extra dressing can be kept in the fridge for up to a week to 10 days.
