PERSIMMON, POMEGRANATE, AND MASSAGED KALE SALAD

Persimmon, Pomegranate, and Massaged Kale Salad image

Provided by VeggieCravings

Time 30m

Yield 4

Number Of Ingredients 12

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½ cup raw macadamia nuts
2 tablespoons maple syrup, divided
1 pinch salt
¼ cup orange juice
2 tablespoons lemon juice
1 tablespoon maple syrup
ground black pepper to taste
2 bunches kale, stemmed and torn into pieces
1 tablespoon olive oil
½ teaspoon salt
1 ripe Fuyu persimmon, peeled and thinly sliced
¼ cup pomegranate seeds

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 41.2 g, Fat 17.8 g, Fiber 6.2 g, Protein 9 g, SaturatedFat 2.7 g, Sodium 428.7 mg, Sugar 13 g