Go Back
–+ servings
An overhead shot of two hands holding a large blue bowl filled with kale salad and persimmons and toasted almonds, a simple and delicious winter salad.
Print Recipe
4.84 from 12 votes

Kale and Persimmon Salad

This easy Whole30-friendly kale and persimmon salad is the healthy winter salad of your dreams!
Prep Time10 minutes
Cook Time20 minutes
Course: Salad
Cuisine: American
Keyword: kale salad, nomnompaleo, paleo, Vegan, Vegetarian, Whole30
Servings: 4

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
US Customary - Metric

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

Calories: 255kcal | Carbohydrates: 14g | Protein: 8g | Fat: 21g | Fiber: 2g