Honey Crisp, Kale & Persimmon Salad

Honey Crisp, Kale & Persimmon Salad | IPOM

What do you get when you cross shredded raw winter greens with delicious crispy apple and sweet orange persimmon? Well the answer is simple. Your newest favorite winter salad! This fresh & nutritious bowl of delicious has become mighty popular in the meal rotation these days, as there is usually a few kale leaves & brussels to be found lingering in my crisper along with two of my favorite winter fruits that are always in my fruit bowl this time of year.

Toss in a handful of toasted pumpkin seeds and drizzle with that luscious pink hued dressing, and this salad is a winter dream come true.

Honey Crisp, Kale & Persimmon Salad | IPOM

If you are new to persimmons, it is never too late, and you can thank me later for introducing you to this naturally sweet gem of a fruit. My favorite variety by far is the common Fuyu variety, which is flat and stays firm when ripe. The entire fruit is edible, including the skin, and there are no seeds inside – only the sweet flesh. YUM.

Honey Crisp, Kale & Persimmon Salad | IPOM

The Less:

Fewer cooked foods in your diet means more living enzymes and untarnished nutrition. Less lettuce based salads means eating local through the winter is always possible (especially if you live in BC). Less obvious ingredients means a surprise in your salad bowl, so trying new ways to eat fresh foods becomes common.

The More:

More high fiber raw salads means more great help for your digestion. More enzymes & pectin from fresh apples means easy filling and breakdown in your tummy. More satisfying sweet fruits throughout the day means less cravings for sweets elsewhere, so natural sweetness is all you need.

Honey Crisp, Kale & Persimmon Salad | IPOM

Honey Crisp, Kale & Persimmon Salad:
  • (1) cup shaved raw Brussels sprouts
  • (1) cup shredded raw green kale
  • (1/2) large Honey Crisp apple, skin on & chopped to one inch dice
  • (1) Fuyu persimmon, skin on and sliced and chopped to uniform size
  • (1/4) cup lightly toasted pumpkin seeds (pepitas)
  • (1/4-1/3) cup Incredible Cranberry Orange Dressing

Start by toasting the pumpkin seeds in a hot oven (350 degrees) for 3-4 minutes until fragrant and turning brown (careful not to burn them!). Set aside to cool while you prepare the remaining ingredients.

Combine all of the prepared vegetables in a mixing bowl and toss gently, reserving some persimmon pieces for the top. Add the dressing and gently mix until the ingredients are well coated. Top with remaining persimmons & serve immediately.

Honey Crisp Kale & Persimmon Salad | IPOM

Honey Crisp, Kale & Persimmon Salad | IPOM

This is easily one of the yummiest salads I’ve enjoyed in a while and I simply can’t get enough of raw winter vegetables like kale and Brussels sprouts.

Honey Crisp, Kale & Persimmon Salad | IPOM

Both are just so nutritious and fill me up in a wonderful way that makes me feel good all day! Add together with the amazing qualities of the Honeycrisp apples (so good if you have not tried this apple variety), and the sweet and satisfying persimmon, you can’t go wrong!

Honey Crisp, Kale & Persimmon Salad | IPOM

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