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…