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Kale & Persimmon Salad

[category]
[published] December 2, 2020
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Ingredients

  • 6 cups kale
  • 2 cups arugula
  • 1/2 cup roasted pecans
  • 2 persimmons
  • 1/2 cup pomegranate
  • 1/4 cup goat cheese

Maple Cumin Dressing

  • 1/4 cup olive oil
  • 1 tbsp maple syrup
  • 2 tsp cumin
  • juice from 1 lemon

Instructions

  1. Combine all the ingredients for the maple cumin dressing in a small bowl and whisk to combine. Add the kale and arugula to a large bowl and pour the dressing over the greens. Mix the greens until they're evenly coated. Let the greens soak for 10-15 minutes before serving.
  2. Slice the persimmons into thin slices. After the greens have marinated, top with sliced persimmon, pecans, pomegranate, and goat cheese. Serve immediately and enjoy!