Kale and Persimmon Salad

Serving size:
 4 Servings


    • 6 c
    • kale (lacinato or dinosaur, finely shredded)
    • 1
    • lemon (cut in half)
    • 1⁄4 c
    • yogurt (plain, Greek)
    • 1⁄4 c
    • olive oil
    • 1 clv
    • garlic (minced)
    • 1⁄2 t
    • Dijon mustard
    • salt
    • pepper
    • 1
    • Fuyu persimmon (large, sliced)
    • 1 c
    • walnuts (chopped)
    • 1⁄2 c
    • blue cheese (crumbled)
1 hour
Ready in
1 hour


Crisp, apple-like Fuyu persimmons and kale are a surprising pair that make a delicious and unusual cold-weather salad.

Adapted from www.theyearinfood.com


Place the kale in a large mixing bowl and squeeze half the lemon over it. With clean hands, mix up the kale and coat with lemon juice. Allow to sit for 30 minutes to an hour in the fridge to marinate.

In a small bowl, whisk together the olive oil and yogurt. Mix the juice from the other half of the lemon, garlic, Worcestershire sauce, and mustard. Season with salt and pepper to taste.

Pour the dressing over the kale, and toss until well coated. Top with persimmon slices, walnuts, and blue cheese. Serve.