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

persimmon pomegranate salad with fig balsamic dressing




Courtesy of Cafe Gratitude

For the Maple Walnuts
 1 cup raw walnuts
 1 tsp maple syrup
 ⅛ 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
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.