If you are on the hunt for a salad that bursts with vibrant colors, delightful textures, and a perfect balance of sweet and savory, then this Persimmon Pear Kale Salad with Goat Cheese and Nuts Recipe is about to become your new favorite. With crisp Lacinato kale as the base, juicy persimmons and pears adding natural sweetness, creamy goat cheese for tang, and crunchy nuts for that satisfying bite, every forkful is a celebration of fresh, wholesome ingredients coming together in the most delicious way.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients; each one plays a crucial role in creating the magic of this Persimmon Pear Kale Salad with Goat Cheese and Nuts Recipe. From the tender kale leaves to the subtle tang of red wine vinegar, these elements work in perfect harmony.
- Lacinato kale: Also called dinosaur kale, it has a tender texture that softens beautifully when massaged.
- Fuyu persimmons: Sweet and firm, these add a lovely orange pop and subtle honeyed flavor.
- Red Anjou pear: A juicy and mildly sweet fruit that complements the persimmons perfectly.
- Crumbled goat cheese (3 ounces): Provides a creamy, tangy element that contrasts delightfully with the fruit.
- Slivered almonds (2 tablespoons): Add crunch and a toasty note to balance the salad.
- Pepitas (2 tablespoons): These pumpkin seeds introduce another layer of nutty texture.
- Olive oil (3 tablespoons): Rich and fruity, it keeps the salad luscious and helps tenderize the kale.
- Red wine vinegar (1 tablespoon): Adds a bright, acidic punch that lifts the flavors.
- Sea salt (1 teaspoon): Enhances the natural flavors throughout the dish.
- Ground black pepper (1/2 teaspoon): Adds a gentle spicy warmth to finish.
How to Make Persimmon Pear Kale Salad with Goat Cheese and Nuts Recipe
Step 1: Prep and Massage the Kale
Start by removing the kale leaves from their tough stems. Roll several leaves together tightly and slice them into thin, long ribbons. This technique, often called chiffonade, helps make the kale more tender and easy to eat. Place your slivered kale into a mixing bowl, drizzle one tablespoon of olive oil over it, and massage the oil into the leaves with your hands. This massage softens the kale’s fibrous texture, making every bite pleasantly tender and full of flavor. Let the kale rest while you prepare the rest of your ingredients.
Step 2: Slice the Fruit
The fruits in this Persimmon Pear Kale Salad with Goat Cheese and Nuts Recipe are stars in their own right. Thinly slice your Fuyu persimmons to about a 1/8 inch thickness, then quarter these slices so they bite-sized and easy to enjoy. Cut your pear into small pieces, ensuring that its juiciness spreads throughout the salad. The balance of textures and natural sweetness will really shine through once tossed with the other ingredients.
Step 3: Combine the Salad Components
Now it’s time to bring everything together. Toss your tender kale with the persimmons, pear pieces, crumbled goat cheese, slivered almonds, and pepitas. This mixture of creamy, crunchy, sweet, and slightly tart components offers an irresistible combination that feels fresh and bright.
Step 4: Whisk Your Dressing
In a small bowl, whisk together the remaining two tablespoons of olive oil with red wine vinegar, sea salt, and ground black pepper. This simple dressing punches up the salad with acidity and seasoning, allowing the natural flavors of your ingredients to really pop.
Step 5: Dress and Toss
Pour the dressing over your kale salad and toss gently but thoroughly to ensure every leaf is coated. The olive oil-based dressing will continue to tenderize the kale a bit more while bringing the whole salad together beautifully.
Step 6: Serve Immediately
For the best texture and freshness, serve your Persimmon Pear Kale Salad with Goat Cheese and Nuts Recipe right away on a large platter. It looks stunning with all those colors and textures on display, inviting smiles around the table.
How to Serve Persimmon Pear Kale Salad with Goat Cheese and Nuts Recipe
Garnishes
You can elevate your salad further with a sprinkle of freshly cracked black pepper or a scattering of microgreens for a delicate touch of earthiness. A few extra nuts on top add appealing crunch bursts when serving.
Side Dishes
This salad pairs marvelously with roasted chicken or grilled fish for a light, balanced meal. It also shines alongside a warm grain dish like quinoa or farro, providing a refreshing contrast to heartier flavors.
Creative Ways to Present
Try layering your salad in clear glass bowls for a colorful visual effect or serve it in individual mason jars for a stylish, portable meal option. You can even add edible flowers for a stunning presentation that’s perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and there’s a good chance you will), store the salad in an airtight container in the fridge for up to one day. Keep the dressing separate if you want to preserve the kale’s crispness, but if already tossed, know the kale will continue to soften overnight.
Freezing
This Persimmon Pear Kale Salad with Goat Cheese and Nuts Recipe is best enjoyed fresh and does not freeze well due to the delicate fresh fruits and greens.
Reheating
Since this is a cold salad, reheating is not necessary or recommended. Instead, enjoy it chilled or at room temperature for the best flavor and texture.
FAQs
Can I use a different type of kale?
Absolutely! While Lacinato kale is wonderful for this recipe due to its tenderness, curly kale or baby kale can also work. Just be sure to massage the kale well to soften any tougher leaves.
Are there good substitutes for persimmons?
If persimmons aren’t available, you can try using apples or even dried apricots for a different type of sweetness and texture. Just adjust slices and quantities to keep the balance right.
Can I make the dressing ahead of time?
Yes, the simple olive oil and red wine vinegar dressing can easily be whisked together a few hours before serving. Just give it a quick stir or shake before drizzling over the salad.
What nuts work best if I’m allergic to almonds?
Pepitas are already included for crunch, but if you want alternatives to almonds, walnuts or pecans are great options that complement the flavors nicely.
Is this salad suitable for a vegan diet?
To make it vegan, simply omit the goat cheese or replace it with a vegan cheese alternative or toasted tofu. The salad still offers plenty of flavor and texture without the cheese.
Final Thoughts
This Persimmon Pear Kale Salad with Goat Cheese and Nuts Recipe is one of those dishes that feels like a warm hug and a refreshing breeze all at once. Its colorful components and balanced flavors make it perfect for any occasion, from a casual lunch to a festive dinner. I encourage you to try it soon and watch how it becomes an instant staple in your recipe collection—trust me, your taste buds will thank you!
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Persimmon Pear Kale Salad with Goat Cheese and Nuts Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and vibrant Persimmon Pear Salad featuring tender Lacinato kale, sweet Fuyu persimmons, crisp Anjou pear, creamy goat cheese, and crunchy almonds and pepitas, all tossed in a tangy red wine vinaigrette. Perfect for a light, nutritious meal or side dish.
Ingredients
Salad
- 1 bunch Lacinato kale
- 3 Fuyu persimmons
- 1 Red Anjou pear (or other pear of choice)
- 3 ounces crumbled goat cheese
- 2 tablespoons slivered almonds
- 2 tablespoons pepitas
Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the kale: Remove the kale leaves from the stem. Roll a few leaves together and cut them into very thin, long strips. Place the slivered kale in a mixing bowl. Drizzle 1 tablespoon of olive oil over the kale and massage it in to soften the leaves. Let the kale rest while preparing the rest of the salad.
- Slice the fruit: Slice the persimmons into 1/8 inch slices, then quarter those slices. Cut the pear into smaller bite-sized pieces to match the size of the persimmons.
- Combine salad ingredients: Add the persimmons, pear pieces, crumbled goat cheese, slivered almonds, and pepitas to the bowl with the kale.
- Make the dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, sea salt, and ground black pepper until well combined.
- Dress the salad: Pour the dressing over the kale and fruit mixture. Toss gently but thoroughly to coat all ingredients evenly with the dressing.
- Serve: Transfer the salad to a large platter or individual serving bowls and serve immediately for the freshest flavor and texture.
Notes
- Massaging the kale with olive oil helps to soften the leaves and reduce bitterness.
- Use ripe but firm persimmons to avoid mushiness in the salad.
- You can substitute goat cheese with feta or omit for a dairy-free version.
- Toasting the almonds and pepitas in a dry skillet for a few minutes enhances their flavor.
- For extra crunch, add sliced radishes or celery.
- This salad is best served fresh as the dressing can cause the kale to wilt over time.
