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  • Kale Persimmon Winter Salad

Kale Persimmon Winter Salad

The easiest and best Harissa succotash ever made

    1 cup Candied Pecans, roughly chopped

     

    2 tsp EVOO

    1 bunch kale leaves, thinly sliced (about 6 cups)
    2 persimmons, hulled and thinly sliced
    Arils from one pomegranate (about ½ cup)
    ¼ cup Pickled Red Onions

    ½ cup dried cranberries

     

    Dressing:
    2 tbsp Blood Orange Fused Olive Oil
    ½ cup greek yogurt
    1 tbsp Pomegranate Quince White Balsamic

    3 tbsp cranberry juice
    1 tbsp honey

    1 tbsp poppy seeds
    ¼ tsp fleur de sel

Notes:

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