Persimmons and pomegranates are vibrant, flavourful winter fruits. Persimmons are sort of similar in taste and texture to mangoes and when cut horizontally their star shaped interior presents nicely on a plate. Pomegranates are a bit more tricky to prep- the ruby red arils have to be removed from the skin and connecting pith. Once they are freed they are great sprinkled over salads and add in a nice crisp sweetness.
Kale is a hearty green that needs an acidic vinaigrette to help break down its dense fibrousness. Radicchio is very bitter so pairing it with sweet fruits helps balance out the dish. Both leafy vegetables are extremely nutritious, being high in fiber, antioxidants, minerals and vitamins, particularly vitamin K. Vitamin K is fat soluble so it needs to be consumed alongside fat to work optimally. It is essential for strong bones, blood clotting and preventing hardening of the arteries.
Salads like this can be served casually and family style as a side dish or bulked up a little for a main dish. I like to add in grilled chicken (brushed in hot sauce or any other favourite marinade or spice rub) and sliced avocado.
- 1 bunch kale, de-stemmed and torn into bite sized pieces
- ½ head radicchio, sliced thinly
- 2 persimmons, sliced thinly
- 1 pomegranate, airils removed
- 2-4 tablespoons hazelnuts, halved
- 2 tablespoons green onion, sliced thinly
- Dressing
- 1 tablespoon cold-pressed olive oil
- 1 tablespoon balsamic vinegar
- 1-2 teaspoons maple syrup
- 1 teaspoon dijon mustard
- Sea salt and pepper to taste
- Toss the kale a large bowl with the salad dressing ingredients, massaging the kale lightly to help break down its fibrousness. Add salt and pepper to taste and start with less sweetener, adding more as needed. Toss in the radicchio.
- Arrange on a platter with fruit and top with hazelnuts and green onion.
