Print
Ingredients
Scale
- 1 bunch Lacinato kale
- 3 Fuyu persimmons
- 1 Red Anjou pear (or another 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
- Remove kale leaves from stems and slice into thin strips.
- Massage kale with olive oil and set aside.
- Slice persimmons and pear into bite-sized pieces.
- Combine kale, fruits, goat cheese, almonds, and pepitas in a bowl.
- Whisk dressing ingredients together in a separate bowl.
- Pour dressing over salad, toss gently, and serve immediately.
Notes
Choose ripe but firm fruits for optimal sweetness.
Resting the kale enhances its flavor significantly.
Customize toppings based on preference, such as adding cranberries.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 6
- Sodium: 350
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 5
- Protein: 6
- Cholesterol: 15