If you’re craving salads in the winter, this Whole30-friendly kale and persimmon salad with toasted almonds and a zippy lemon vinaigrette will hit the spot without much effort!
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The perfect persimmon salad!
This simple kale and persimmon salad recipe was originally published in our first cookbook, Nom Nom Paleo: Food For Humans, and I continue to make it every winter I spy crispy Fuyu persimmons at the market. This bright orange fruit that looks like a tomato but tastes like a crunchy sweet peach shows up only in the fall and winter, and my husband Henry can’t get enough of them. (Don’t confuse fuyu with hachiya persimmons because they are totally different!)
Can’t find Fuyu Persimmons?
Fuyu persimmons are normally in-season from October through January, but if you can’t find them, you can definitely substitute sliced apples, pears, or a handful of pomegranate seeds (arils). Make sure you buy the right type of persimmons because the Hachiya variety—the long and oblong ones that are supposed to be eaten soft—won’t taste right in this recipe! If you want to make this salad in the summer, peaches and nectarines also work great!
What kind of kale should you use?
Curly green kale and the flat leaf lacinato kale (a.k.a. cavalo nero or dinosaur kale) both work well in this recipe. Me? I prefer making this salad with curly green kale because it’s easier to find at the market and it tastes great. Not a fan of kale? You can substitute baby spinach or your favorite salad greens instead!
Can you this make this salad ahead of time?
Yes! Unlike other salads, kale salads actually taste better the next day because the leaves soften and soak up the dressing. In other words, the flavor and texture improve if you make it ahead! You can dress and massage the kale greens up to four days ahead and keep them in a covered container in the fridge until you’re ready to serve it. When you want to eat the salad, add the fruit and toasted almond slivers!
Ingredients
Kale Salad
- Kale: I prefer curly kale, but flat leaf kale also works!
- Fuyu persimmon
- Toasted almond slivers: I love the crunchy and nutty contrast the almonds add to the recipe. Toasted pecans, walnuts, or hazelnuts also work. Nut-free? You can use some toasted pepitas or sunflower seeds instead.
Lemon Vinaigrette
- Extra virgin olive oil
- Lemon juice: I love using fresh squeezed lemon juice for this recipe, but you can substitute your favorite vinegar
- Dijon mustard
- Diamond Crystal kosher salt
- Freshly ground black pepper
How to make kale and persimmon salad
Slice the kale leaves into bite-sized pieces…
…and toss them in a large bowl.
Add the lemon vinaigrette ingredients into a measuring cup or small bowl and whisk together until blended. Alternatively, you can add the ingredients to a small jar and shake until emulsified!
Pour the vinaigrette over the kale…
…and massage it in with your clean hands. Wait at least 10 minutes before serving so the kale has a chance to soften. (If you’re serving the kale salad later, you can refrigerate the dressed kale in the fridge for up to four days.)
When you’re ready to serve the salad, toss in the slices of persimmon…
…and top with toasted almond slivers.
See? This simple kale salad with persimmons is a fantastic way eat your greens in the winter!
More paleo salad recipes
- Chopped Salad with Sesame Ginger Dressing
- Korean Cucumber Salad
- Pineapple Coleslaw
- Japanese Potato Salad
- Panera Green Goddess Salad
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Kale and Persimmon Salad
Ingredients
Kale Salad
- 1 pound kale stemmed, washed, and dried
- Lemon Vinaigrette (recipe below)
- 1 medium Fuyu persimmon peeled and thinly sliced crosswise
- ½ cup almond slivers toasted
Lemon Vinaigrette
- ¼ cup extra virgin olive oil
- 2 tablespoons lemon juice
- ½ teaspoon Dijon-style mustard
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon Freshly ground black pepper
Instructions
- Slice the kale into bite-sized pieces and toss them in a large bowl.
- Add the lemon vinaigrette ingredients into a small measuring cup and whisk together until blended.
- Pour the vinaigrette over the kale and massage it in with your clean hands. Wait at least 10 minutes before serving so the kale has a chance to soften. (If you’re serving the kale salad later, you can refrigerate the dressed kale in the fridge for up to four days.)
- When you’re ready to serve the salad, toss in the sliced persimmon and top with toasted almond slivers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This salad is can’t-stop-til-it’s-gone delicious. The persimmon slices and the lemon vinaigrette just sing. I didn’t have kale on hand, so I used a mix of spicy, bitter greens that worked well. As long as persimmons are available, I’ll have this salad on hand – a bright addition to dark winter days.