Persimmon and Pomegranate Salad


For the salad

1 bunch curly kale (8 cups, torn)

1 medium persimmon, chopped

1/2 cup pomegranate arils

3 Oz. crumbled goat cheese

1/2 cup toasted pecan pieces

For the dressing

6 tablespoons extra virgin olive oil

3 tablespoons white balsamic vinegar

1 tablespoon fresh orange juice

1 tablespoon pure maple syrup

2 teaspoons dijon mustard

Sea salt and ground pepper, to taste

Put kale, persimmon, pomegranate, goat cheese and pecans in a large bowl and set aside.

Pour olive oil, vinegar, orange juice, maple syrup, dijon mustard, salt and pepper to taste in a mason jar then seal with the lid.

Shake vigorously until emulsified.

Pour dressing over the salad and toss until well coated (you may not need all of the dressing). Serve and enjoy!
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