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Persimmon Pear Salad

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Persimmon pear salad is a fresh, colorful fall and winter salad with sweet persimmons, crisp pear, hearty kale, creamy goat cheese, and crunchy almonds and pepitas, all tossed in a simple vinaigrette.

Ingredients

1 bunch Lacinato kale

3 Fuyu persimmons

1 Red Anjou pear (or pear of choice)

3 ounces crumbled goat cheese

2 tablespoons slivered almonds

2 tablespoons pepitas

3 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon sea salt

½ teaspoon ground black pepper

Instructions

  1. Wash and dry the kale, remove tough stems, and slice leaves into thin ribbons. Place in a large bowl.
  2. Drizzle kale with a bit of olive oil and a pinch of salt, then massage gently for 2–3 minutes until softened.
  3. Slice persimmons into thin wedges and pear into thin slices.
  4. Add persimmons, pear, goat cheese, almonds, and pepitas to the kale.
  5. In a small bowl, whisk together olive oil, red wine vinegar, sea salt, and black pepper.
  6. Pour dressing over salad and toss until well combined.

Notes

Substitute goat cheese with blue cheese, feta, or Parmesan.

Add pomegranate seeds or sunflower seeds for extra crunch.

Whisk in honey or maple syrup for a sweeter dressing.

Prepare kale and dressing ahead, but add fruit and cheese just before serving.

Toss pear slices with lemon juice to prevent browning.

Nutrition

Find it online: https://justsosavory.com/persimmon-pear-salad/