Name: Persimmon, Pomegranate, and Massaged Kale Salad
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Raw macadamia nuts - ½ cup; Maple syrup, divided - 2 tablespoons; Salt - 1 pinch; Orange juice - ¼ cup; Lemon juice - 2 tablespoons; Maple syrup - 1 tablespoon; Ground black pepper to taste - 1 tablespoon; Kale, stemmed and torn into pieces - 2 bunches; Olive oil - 1 tablespoon; Salt - ½ teaspoon; Ripe Fuyu persimmon, peeled and thinly sliced - 1; Pomegranate seeds - ¼ cup

Ingredients for - Persimmon, Pomegranate, and Massaged Kale Salad

1. Raw macadamia nuts ½ cup

2. Maple syrup, divided 2 tablespoons

3. Salt 1 pinch

4. Orange juice ¼ cup

5. Lemon juice 2 tablespoons

6. Maple syrup 1 tablespoon

7. Ground black pepper to taste 1 tablespoon

8. Kale, stemmed and torn into pieces 2 bunches

9. Olive oil 1 tablespoon

10. Salt ½ teaspoon

11. Ripe Fuyu persimmon, peeled and thinly sliced 1

12. Pomegranate seeds ¼ cup

How to cook deliciously - Persimmon, Pomegranate, and Massaged Kale Salad

1 . Stage

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

2 . Stage

Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.

3 . Stage

Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.

4 . Stage

Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.

5 . Stage

Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.