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Persimmon, Pomegranate, and Massaged Kale Salad

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"A beautiful winter celebration salad to kick off a happy and super healthy holiday season! Add cooked quinoa if desired."
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30 m servings 326
Original recipe yields 4 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
  3. Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
  4. Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
  5. Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 326 calories; 17.8 41.2 9 0 429 Full nutrition

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