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
DIRECTIONS:
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.
Recipe by Love from the Land at https://www.lovefromtheland.com/persimmon-pomegranate-kale-salad/