Crispy Kale Salad with Persimmons and Dates
A light and savory salad filled with lots of crunch and goodness! Satisfying enough alone but also great paired with grilled chicken or a side of soup.
Ingredients
- 3 bunches kale
- 2 semi-ripe persimmons
- handful chopped dates
- chopped walnuts
- shaved parmesan cheese
White balsamic vinaigrette
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 tbsp honey
- salt and pepper to taste
Instructions
- Preheat oven to 350°F
- Remove leaves from kale stems, wash and dry with salad spinner
- Separate kale into two separate batches. Set aside one batch to use for fresh part of salad.
- Drizzle one batch of kale lightly with olive oil and salt. Bake on a parchment paper lined baking pan for 10-15 minutes or until crispy.
White balsamic vinaigrette
- Mix all ingredients together and season with salt and pepper to taste
Assemble salad
- Lightly massage the other batch of kale that was put aside earlier.
- Peel and slice persimmons and place on bed of kale
- Add chopped dates, shaved parmesan, and walnuts to kale. Drizzle with vinaigrette.
- Top with crispy baked kale. Voilá, enjoy!
Notes
Alternatively, the crispy kale can be made in the air fryer. Prep kale as instructed and instead of using the oven, air fry at 375°F for 3-5 minutes or until crispy. Flip or shake the kale half way through cooking. Crispy kale will cook really fast in the air fryer. Be sure to keep a close eye if using the air fryer method! The cooking time and temperature might vary depending on air fryer.
If you can't find persimmons, you can replace them with apples or pears for a similar salad.