Persimmon Pear Salad

This delicious kale and fruit salad with persimmons and pear is a wonderful side dish, perfect for fall and early winter when persimmons are in season.

5 from 8 votes

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Prep Time: 15

Additional Time: 5

Total Time: 20

Servings: servings

Author: Emily Wilson

Ingredients

1 bunch Lacinato kale
3 Fuyu persimmons
1 Red Anjou pear or other pear of choice
3 ounces crumbled goat cheese
2 tablespoons slivered almonds
2 tablespoons pepitas
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon sea salt
½ teaspoon ground black pepper

Instructions

Remove the kale leaves from the stem. Roll a few leaves together and cut them into very thin, long strips. Place the slivered kale in a mixing bowl. Top with 1 tablespoon of olive oil and massage it into the kale. Let the kale rest while preparing the rest of the salad.
Prepare your fruit by slicing the persimmons into ⅛ inch slices, then quarter those. Cut the pear into smaller pieces.
Toss the persimmons, pear, goat cheese almonds, and pepitas with the kale.
Whisk together the remaining two tablespoons of olive oil, red wine vinegar, sea salt, and black pepper.
Pour the dressing over the kale salad and toss to combine.
Serve salad immediately on a large platter.

Video

Notes

Storage - Leftover salad can be saved in the refrigerator for up to 3 days. If you'd like to make this salad, I suggest adding the pepitas and almonds before serving. This will keep them crispier.

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