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
Scale
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.
