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Honey Crisp, Kale & Persimmon Salad

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 favourite 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 favourite 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.

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 favourite 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

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.

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.Β 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

46 responses to “Honey Crisp, Kale & Persimmon Salad

  1. Oh my gosh…….I now know what I’m having for dinner tonight this looks incredible! I haven’t eaten a persimmon in about twenty years maybe it’s time. Honey crisp are one of my favorite apples but I’m not sure I’ll find one here in Ohio this time of year but here’s hoping.

    1. oh, I forgot to tell you, I made the dressing again, but added 1/2 a diced red onion to the cranberry mixture and cooked it up with the other stuff before blending. OH MY.

          1. I LOVE it.

            Got a to go salad at work today with the blueberry version: kale, brussels, hemp hearts, crumbled lentil loaf & pomegranite seeds. So stoked!

          2. Holy crap that sounds good. I’m starving and about to leave the house for a shop because my fridge is bare! I’m totally doing the blueberry version as soon as I finish off the jar in my fridge.

  2. Have you tried Go Raw’s raw sprouted pumpkin seeds? They are crunchy but still have all the raw enzymes! They have a spicy flavored bag that I put on almost every salad. I’m definitely putting them on *this* salad!

  3. Yum! I want to make this soon! This is a great way to use fruits that are in season. There are tons of persimmons in our house, I’ll probably replace the apples with pears because we have tons of pears here as well. I’m looking forward to this salad. Thanks!

  4. I need to get some more honeycrisps before they are gone for the season! I have only eaten like 3 this season..EEK! This salad looks so amazingly refreshing!! Great creation!

  5. This looks so good! I have a persimmon tree and usually just eat them raw as dessert or a snack but never thought about how to use it in a meal.

  6. This is a beautiful salad that you’ve assembled, Shira. Those persimmons would brighten any dish. I smile whenever I see them on display. They were a favorite of Mom’s. πŸ™‚

  7. Yum, that salad looks amazing! So colorful too, especially with the dressing… I’ve had trouble finding fuyu persimmons in stores so far this year– gotta get myself to the farmer’s market!

  8. Yum Shira πŸ™‚ It’s so good to have seasonal salad recipes- I find it’s so easy to let more and more cooked food creep in as the weather cools down. This looks like a delicious way to get some more raw back in.

    Hope your Christmas preparations are going well πŸ™‚

  9. I HAD the persimmon in my hot little hand at the store and put it back because I wasn’t sure what I wanted to do with it. This looks lovely, and now I know. πŸ™‚ Thanks.

  10. I keep seeing Persimmon recipes in American blogs and having no idea what was going on, until I saw these pics and recognised them! They’re called ‘Sharon Fruit’ in the UK πŸ™‚

  11. Beautiful salad – I am a sucker for a pretty winter salad and yours is gorgeous! I had never had a persimmon until about a month ago – I am totally hooked! I love adding it to quinoa along with a few roasted veggies or just straight up at breakfast alongside our tofu scrambles πŸ˜‰

    NH Mac’s is our favorite apple!

    1. I love Mac’s too Heather – especially right after they are picked – YUM! I am so glad you discovered the persimmon – such a wonderful fruit to accompany all of our favorite dishes πŸ™‚ Thanks!

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