Winter Harvest Salad

This rendition of a kale salad just keeps on giving! You can make a variation of this salad any season simply by changing up the fruit to what is in season. Since we are deep into winter right now, I’m on a pomegranate and persimmon kick. Buying seasonal produce is not only the most nutritious at the time, but it is key for me to make cooking so enjoyable throughout the year, simply by changing up my flavor profiles. Pomegranates are often overlooked because they are a buck or two pricier than our more mainstream fruits…but they taste like CANDY and are among the healthiest fruits, so if you can, they are worth the money to squeeze one into your week!

Another way this salad just keeps on giving is that it is easy to make on a whim, and be adjusted with whatever other veggies or fruits you have at home. Don’t have persimmons like I used? No problem, swap it out with a chopped apple or some orange pieces. The KEY to this salad is massaging your kale with olive oil for a minute (literally stick your hand in the bowl of kale and massage the kale between your fingers). This helps coat the kale in olive oil and breaks it down, making it so much more enjoyable to eat than having robust, dry pieces. Give this salad a try for lunch or dinner!

Winter Harvest Salad

1 large serving or 2 side salad servings, paleo, gluten-free, vegetarian, vegan)

Ingredients:

4 Handfuls Chopped Kale (lacinato or curly kale)

1-2 Tbsp Olive Oil (start with one, then add more as needed)

2-3 Splashes of Balsamic Vinegar

Salt & Pepper to taste

1/2 Pomegranate, seeds removed*

1/2 of a Persimmon, chopped

1/3 cup pecans (raw or toasted)

Directions:

Massage the kale with olive oil by rubbing it in between your fingers. Then drizzle in the balsamic vinegar and pinch of salt & pepper. Top with fruit and pecans and enjoy!

*An easy way to get pomegranate seeds lose is to cut the fruit into quarters and loosen up the red kernels under a bowl of water- the kernels sink to the bottom and the white inedible pieces float to the top. Remove the white pieces and then strain the water out to leave only the seeds!