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Massaged Kale Salad with Cranberries and Persimmon

Massaged Kale Salad with Cranberries and Persimmons

This salad shows just how good kale can be when it's massaged. Massaging tenderizes the kale and gets it ready to absorb the flavors of the tangy, vinegar-based dressing. 

Course Appetizer, Salad, Side Dish
Cuisine American
Keyword Kale
Dish Type Salad
Cooking Style Easy, fast, Vegetarian
Diet and Health Healthy
Seasonal autumn, Christmas, Thanksgiving, winter
Ingredient kale
Prep Time 15 minutes
Resting Time 5 minutes
Total Time 15 minutes
Servings 6 -8 as an appetizer or light lunch
Created by Amy Reiley

Ingredients

For the dressing:

  • 4 tbsp balsamic
  • 1 tbsp Dijon
  • 1 tbsp rice wine vinegar
  • 1 tbsp olive oil
  • 1 tbsp honey

For the salad:

  • 2 bunches dinosaur kale
  • 1/4 c dried cranberries
  • 1 1/2 oz Pecorino shredded
  • 1 ripe persimmon sliced thin
  • 2 tbsp toasted walnut pieces

Instructions

To make the dressing:

  1. Whisk together all the ingredients and set aside. (Be sure to give the dressing a good shake before using.)

To make the salad:

  1. Strip the kale leaves from the stem then chiffonade the leaves. Reserve the stems for other uses such as making smoothies, soup stocks or a kale stem slaw.
  2. Massage the kale leaves with your hands until the leaves change color to a bright, vibrant green, (about 4-5 minutes).
  3. In a large salad bowl, combine the kale, cranberries, Pecorino, persimmon and walnuts. Toss with the dressing and allow the salad to rest for about 5 minutes.
  4. Toss again just before serving.