Description
A vibrant and healthy Christmas side dish featuring tender massaged kale, sweet persimmons, crisp pears, tangy goat cheese, and crunchy nuts, dressed in a simple red wine vinaigrette. Perfect for a festive, nutritious addition to your holiday table.
Ingredients
Scale
Greens
- 1 head Lacinato kale
Fruit
- 3 Fuyu persimmons
- 1 Red Anjou pear
Dairy & Nuts
- 3 ounces crumbled goat cheese
- 2 tablespoons slivered almonds
- 2 tablespoons pepitas
Dressing
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the kale: Remove the kale leaves from the stem, roll several leaves together, and slice into very thin, long strips. Place the sliced kale in a mixing bowl. Add 1 tablespoon of olive oil and massage it into the kale until it softens. Let the kale rest while you prepare the rest of the salad.
- Slice the fruit: Slice the persimmons into 1/8 inch slices, then quarter each slice. Cut the Red Anjou pear into smaller bite-sized pieces.
- Combine salad ingredients: Add the sliced persimmons, pear pieces, crumbled goat cheese, slivered almonds, and pepitas to the massaged kale in the mixing bowl.
- Make the dressing: In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, sea salt, and ground black pepper until well combined.
- Toss the salad: Pour the dressing over the kale mixture and toss gently but thoroughly to combine all ingredients and coat them evenly with the dressing.
- Serve: Transfer the salad to a large serving platter and serve immediately to enjoy the fresh flavors and textures.
Notes
- Massaging the kale softens its texture and reduces bitterness.
- Use ripe but firm persimmons to avoid mushiness.
- You can substitute goat cheese with feta if preferred.
- Chill the salad briefly if you want it served cold, but serve within a few hours for best freshness.
- Adjust salt and pepper to taste depending on your preference.
