The Pioneer Woman Tasty Kitchen
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Kale, Persimmon & Pomegranate Salad

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Level: Easy

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Description

Persimmons and pomegranates are two of my favorites this season. So let’s make a salad. Kale, feta and pecans will round it out just right.

Ingredients

  • FOR THE PECANS:
  • ⅓ cups Pecans
  • 2 teaspoons Butter, Melted
  • 2 teaspoons Maple Syrup
  • Salt To Taste
  • FOR THE DRESSING:
  • 2 teaspoons Balsamic Vinegar
  • 1 teaspoon Lemon Juice
  • 2 Tablespoons Extra Virgin Olive Oil
  • Salt To Taste
  • FOR THE SALAD:
  • 1 bunch (about 4 1/2 Oz. Size) Kale, Ribs Removed, Thinly Sliced
  • 1 whole Fuyu Persimmon, Cut Into Thin Half Circles
  • ¼ cups Pomegranate Arils
  • 1 ounce, weight Feta Cheese

Preparation

For the pecans, preheat oven to 325°F. Place nuts on a parchment-lined baking sheet. Bake 5 minutes.

Whisk butter and maple syrup. Pour over pecans, season with salt and toss to combine. Transfer back to oven and bake an additional 10–12 minutes or until maple mixture is thickened, stirring halfway through. Allow to cool.

For the dressing, stir together balsamic and lemon in a bowl. Slowly whisk in oil. Season with salt.

In a large bowl, combine kale, persimmons and pomegranate arils. Drizzle over dressing and toss to combine. Separate into serving dishes. Top with pecans and crumble over feta. Enjoy.

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