A nutritionally-dense forkful of flavor is just what we’re craving lately, and this persimmon and baby kale salad hits the mark. Featuring our favorite seasonal fruits (persimmon and pomegranate, we’re looking at you), clean protein and plenty of leafy green power, this salad is perfect for a not-so-sad desk lunch or quick, yet satisfying weeknight dinner.
The recipe comes from integrative nutritionist, Jennie Miremadi, who is a pro when it comes to convenient and delicious dishes we’re actually making. Each element of the salad can be prepped in advance, including the pecan oil vinaigrette that you’ll never want to be without. Scope out the ingredients at your weekend farmers market and treat yourself — in every sense — all week long…
Baby Kale Salad with Turkey, Persimmon, Pomegranate, Aged Balsamic Pecan Vinaigrette
Serves 2
Ingredients:
4 cups organic baby kale
8 oz. organic roasted turkey
1/4 cup raw pecans, roughly chopped
1/2 cup pomegranate seeds
1/2 cup Fuyu persimmon, sliced and quartered
1 shallot finely chopped
Aged balsamic vinegar (I used Trader Joe’s Gold Balsamic Vinegar of Modena Aged)
La Tourangelle Roasted Pecan Oil
Himalayan pink salt and ground, black pepper to taste
Directions:
In a large salad bowl, combine kale, turkey, pecans, pomegranate seeds, persimmon, and shallot, and sprinkle with salt and pepper.
Toss salad with enough balsamic and pecan oil to coat. Adjust salt and pepper to taste. Serve and enjoy!
