Herbed Kale Salad with Persimmon, Pomegranate and Maple-Cumin Dressing

Name: Herbed Kale Salad with Persimmon, Pomegranate and Maple-Cumin Dressing
Total time: 30 min
Yield: 2
Ingredients: 1 1/2 teaspoons cumin seed; 3 tablespoons olive oil good; 2 tablespoons lemon juice; 1 tablespoon maple syrup; 1/4 teaspoon fine sea salt; 1 bunch kale dino, stems removed, leaves chopped into 2" pieces, 6 cups loosely packed; 1 cup parsley loosely packed, and/or cilantro leaves; 1/2 cup mint leaves loosely packed; 1 cup toasted walnuts or pecans; 2 Fuyu persimmons large, or apples; 1/2 cup pomegranate arils; crumbled goat cheese optional; feta optional

THE BOJON GOURMET

13Ingredients

30Minutes

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Ingredients

US|METRIC

2 SERVINGS

1 1/2 tsp. cumin seed

3 Tbsp. olive oil (good)

2 Tbsp. lemon juice

1 Tbsp. maple syrup

1/4 tsp. fine sea salt

1 bunch kale (dino, stems removed, leaves chopped into 2" pieces, 6 cups loosely packed)

1 cup parsley (loosely packed, and/or cilantro leaves)

1/2 cup mint leaves (loosely packed)

1 cup toasted walnuts (or pecans)

2 Fuyu persimmons (large, or apples)

1/2 cup pomegranate arils

crumbled goat cheese (optional)

feta (optional)

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Herbed Kale Salad with Persimmon, Pomegranate and Maple-Cumin Dressing

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