Kale Salad with Beats and Persimmons. Power Up with This Flavor-Packed Salad. I made persimmon bread last year because I bought so many that I couldn't eat them all before they went bad. Back to the salad, I used veggies that were in season like kale, yellow beets (that I roasted), and brussel sprouts.

Time to make Kale and Persimmon Salad! Kale Salad with Beats and Persimmons I was inspired by a beat and goat cheese salad I had at The Dead Fish and used whatever I felt like from ingredients I already had on hand. This beautiful kale salad pairs bitter greens, honey-flavored persimmons and a sweet and salty topping of spiced walnuts. You can have Kale Salad with Beats and Persimmons using 9 ingredients and 1 steps. Here is how you achieve it.

Ingredients of Kale Salad with Beats and Persimmons

1. It's of kale/red cabbage/brussel sprout/broccoli salad.
2. It's of shredded carrots.
3. It's of cooked, chopped beats.
4. You need of diced, pealed persimmons.
5. You need of cottage cheese.
6. You need of diced green onions.
7. Prepare of chopped walnuts.
8. It's of blood orange olive oil.
9. Prepare of basalmic vinegar.

Persimmons are rich in beta-carotene, minerals, and a certain flavanol (fisetin) studied for its memory-enhancing properties. We generally like kale but mostly eat it cooked. This salad had terrific flavors and I love the texture of the raw kale! We didn't have persimmons but used dried pineapple instead and sliced almonds instead of pistacchios.

Kale Salad with Beats and Persimmons step by step

1. Mix all ingredients in the desired amounts.

Lay out prosciutto slices on a rimmed baking sheet. Transfer to wire rack and let cool completely on baking sheet. See what I made: Beetroot salad with persimmon, kale and goat cheese. The dressing is made with Tkemali plum sauce. This salad is nutritious and very flavorful as it contains all possible tastes: sweet, salty, sour, bitter, umami, purgent and astringent.