Lacinto Kale Salad with Persimmon, Pomegranate, and Honey-Cumin Dressing
Crisp fall salad with kale and persimmon
I peeled these pomegranates with my bare hands
My mom has a persimmon tree. If I visit her in the fall, chances are that she’ll send me back home with a bucket of persimmons.
Persimmons look like mini pumpkins, but they taste like slimy apples. I can’t find a better way to describe them. They are kind of slimy, but also crisp and sweet. They are one of my favorite fruits.
This salad serves two people, and has four raw ingredients, not including the dressing.
Ingredients
1 bunch lacinto kale (also known as dino kale), massaged with lemon juice (& olive oil, if you’re into that). I typically just massage with lemon juice.
1-2 fuyu persimmons, cut into cute pieces
1/2 cup of pomegranate arils. I’m a masochist and peeled an actual pomegranate, but you can buy just the seeds.
A handful of walnuts. I like candied walnuts.
Dressing
2 tablespoons extra virgin olive oil
1.5 tablespoon lemon juice
2/3 tablespoon honey
1 teaspoon cumin, toasted
¼ teaspoon fine sea salt
You can really adjust the ingredients based on how much kale, persimmon, pomegranate or walnuts you’d like. You can also add more or less of each ingredient in the dressing depending on how sweet or tart you’d like your dressing. I like my dressing on the less sweet + more acidic side.
Mix all the ingredients for the dressing together, then mix the dressing with the other raw ingredients, and enjoy!
Sorry, I don’t have a story about the origins of the persimmon or anything. This is just a fall salad that is easy to prepare and that I enjoy eating. I’m not sure why recipes on the internet are always 10 pages long. That just seems completely unnecessary. Nobody has time to read that shit, and I definitely don’t have time to write it.
