persimmon pomegranate salad with fig balsamic dressing

Courtesy of Cafe Gratitude

AuthorSeizan Dreux Ellis
What better way to start off a good meal than salad? And this one from Cafe Gratitude's executive chef and featured in the Cafe's cookbook, Love is Served, is perfect for the fall, with pomegranate, maple, and walnuts all coming together on a bed of kale under a blanket of balsamic dressing. The combination of fresh, crisp greens and sweet walnuts and dressing make this a delightfully cozy salad and a perfect way to start meals and gatherings of any size. 

How to Make It

To Make the Maple Walnuts
1

Preheat the oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, combine the walnuts, maple syrup, and salt. Mix thoroughly to coat the nuts. Spread the mixture over the baking sheet and bake for 20 minutes. Let the walnuts cool completely.

To Make the Fig Balsamic Dressing
2

In a small bowl, soak the figs in warm water for 15 minutes or until plump. Drain and reserve the soaking water. In a blender, combine all ingredients and 1/4 cup of water. Blend until smooth.

To Make the Salad
3

In a large bowl, combine the kale, radicchio, fennel, and fig balsamic dressing. Toss for a minute or two to soften the vegetables. Arrange the dressed salad in a large bowl and top with persimmon, pomegranate seeds, maple walnuts, and cashew mozzarella.

Ingredients

For the Maple Walnuts
 1 cup raw walnuts
 1 tsp maple syrup
  tsp Himalayan sea salt
For the Fig Balsamic Dressing
 4 dried figs
 1 cup extra-virgin olive oil
 ½ cup balsamic vinegar
 1 tsp Himalayan sea salt
 ½ tsp dried Italian herb seasoning
For the Salad
 6 cups stemmed and shredded kale
 2 cups shredded radicchio
 ½ cup shaved or thinly sliced fennel
 1 cup fig balsamic dressing
 1 Fuyu persimmon, cut into 1/2 cubes
 ½ cup pomegranate seeds
 crumbled cashew mozzarella

Directions

To Make the Maple Walnuts
1

Preheat the oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, combine the walnuts, maple syrup, and salt. Mix thoroughly to coat the nuts. Spread the mixture over the baking sheet and bake for 20 minutes. Let the walnuts cool completely.

To Make the Fig Balsamic Dressing
2

In a small bowl, soak the figs in warm water for 15 minutes or until plump. Drain and reserve the soaking water. In a blender, combine all ingredients and 1/4 cup of water. Blend until smooth.

To Make the Salad
3

In a large bowl, combine the kale, radicchio, fennel, and fig balsamic dressing. Toss for a minute or two to soften the vegetables. Arrange the dressed salad in a large bowl and top with persimmon, pomegranate seeds, maple walnuts, and cashew mozzarella.

Shaved Kale, Persimmon, and Pomegranate Salad with Fig Balsamic Dressing