Roasted Kale and Grilled Persimmon Salad
Enjoy a vibrant mix of roasted kale, grilled Fuyu persimmons, and fresh herbs in this seasonal salad recipe. Perfect for a fall gathering!
Ingredients
- 6 Fuyu persimmons, halved and sliced
- 4 golden beets, peeled, halved and sliced
- Olive oil
- Coarse salt
- Black pepper
- 1 large bunch curly kale, stems trimmed and the leaves cut into thin strips
- 1 lemon, halved
- 1 tablespoon red wine vinegar
- ½ cup basil, leaves left whole
- ¼ cup cilantro, leaves left whole
- ¼ cup mint, leaves left whole
Instructions
- Preheat oven to 350°.
- Place the sliced persimmons and sliced golden beets into a salad bowl with a drizzle of olive oil, a pinch of salt and some black pepper. Toss to coat evenly.
- Place a cast-iron griddle on a stovetop over high heat. Once hot, add the sliced persimmons and beets (you may need to do this in two batches) and cook for 2–3 minutes on each side. Once cooked, place them on a plate.
- Place the chopped kale onto a sheet pan/cookie sheet. Drizzle with a little olive oil, sprinkle a little salt over the top and add a little pepper. Place in the center of the oven and roast for 8 minutes. As soon as the kale is cooked, remove from the oven and squeeze the lemon all over the kale.
- Combine 3 tablespoons olive oil and the vinegar in the bottom of a salad bowl and whisk together well. Place salad utensils over the vinaigrette. Place the grilled persimmons and beets, and roasted kale on top of the utensils. Add all the herbs to the salad bowl. When you are ready to serve, toss the salad well.
Nutrition
Calories: 205kcal | Carbohydrates: 48g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 43mg | Potassium: 615mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1812IU | Vitamin C: 108mg | Calcium: 92mg | Iron: 4mg