This kale salad with persimmons is a vibrant, seasonal dish that captures everything we love about fall and early winter cooking. Tender, massaged kale pairs with sweet, juicy persimmons for a beautiful balance of earthy and fresh flavors, while crunchy add-ins make it satisfying enough to stand on its own or shine as a side.
If you’re searching for an easy yet elegant salad that works for weeknight dinners and holiday tables, this one delivers. It’s simple, nourishing, and a perfect example of how healthy kale recipes can still feel exciting and indulgent.
Why You’ll Love This Recipe
- Perfect for fall and early winter meals
- Combines healthy kale with naturally sweet persimmons
- Fresh, colorful, and visually appealing
- Easy to customize with nuts, chickpeas, or cheese
- Ready in under 20 minutes
- Great for everyday meals or special occasions
Ingredients Overview
For the Kale Salad
- Kale – Lacinato (Tuscan) or curly kale both work well
- Persimmons – Fuyu persimmons are ideal (sweet and firm)
- Chickpeas or nuts – Roasted chickpeas, almonds, or walnuts for texture
- Red onion (optional) – Adds a mild bite and contrast
Tip: Curly kale benefits from extra massaging to soften its texture.
For the Dressing
- Olive oil – Smooth and rich
- Fresh lemon juice or apple cider vinegar – Brightens the salad
- Maple syrup or honey – Balances kale’s bitterness
- Dijon mustard (optional) – Adds depth
- Salt and black pepper – To taste
Step-by-Step Instructions
1. Prepare the Kale
- Remove the tough stems and finely chop the kale.
- Place kale in a large bowl with a pinch of salt and a drizzle of olive oil.
- Massage with your hands for 1–2 minutes until the leaves soften and darken.
2. Slice the Persimmons
- Wash persimmons thoroughly.
- Slice into thin wedges or cubes.
- Remove seeds if present.
3. Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice (or vinegar), maple syrup, Dijon (if using), salt, and pepper.
- Taste and adjust sweetness or acidity as needed.
4. Assemble the Salad
- Add persimmons, chickpeas or nuts, and red onion to the kale.
- Drizzle with dressing and toss gently until evenly coated.
- Finish with extra nuts or cracked pepper if desired.
Pro Tips for Best Results
- Always massage the kale to reduce bitterness and improve texture
- Use ripe but firm persimmons for the best flavor and appearance
- Slice persimmons just before serving to keep them vibrant
- Toss gently to avoid bruising the fruit
Variations & Add-Ins
- Cheese: Goat cheese, feta, or shaved parmesan
- Extra crunch: Pumpkin seeds, pecans, or pistachios
- Protein: Grilled chicken, tofu, or quinoa
- Fruit swaps: Apples or pears if persimmons aren’t available
- Flavor boost: Add orange zest or pomegranate seeds
Storage Tips
- Store undressed salad components separately for up to 3 days
- Once dressed, the salad is best enjoyed within 24 hours
- Keep persimmons whole until ready to slice
FAQ
What type of persimmons should I use?
Fuyu persimmons are best because they’re sweet and firm even when ripe.
Can I make this kale salad ahead of time?
Yes. Massage the kale and prepare the dressing ahead of time. Add persimmons just before serving.
Is kale salad healthy?
Yes. Kale is rich in fiber and nutrients, while persimmons add antioxidants and natural sweetness.
Can I make this salad vegan?
Absolutely. Use maple syrup instead of honey and skip cheese or use a plant-based alternative.