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Kale, Persimmon & Pomegranate Salad with Maple-Butter Pecans

Servings 2


  • 1 bunch kale ribs removed, thinly sliced (~4.5oz)
  • 1 fuyu persimmon cut into thin half circles
  • ¼ cup pomegranate arils
  • 1 oz feta cheese
  • 1/3 cup pecans
  • 2 tsp butter melted
  • 2 tsp maple syrup
  • 2 tbsp extra virgin olive oil
  • 2 tsp balsamic vinegar
  • 1 tsp lemon juice
  • Kosher salt


  • For the pecans, preheat oven to 325°F. Place nuts on a parchment-lined baking sheet. Bake 5 minutes.
  • Whisk together butter and maple syrup. Pour over pecans, season with salt and toss to combine.
  • Transfer back to oven and bake an additional 10-12 minutes or until maple mixture is thickened, stirring half way through. Allow to cool.
  • For the dressing, stir together balsamic and lemon in a bowl. Slowly whisk in oil. Season with salt.
  • In a large bowl, combine kale, persimmons and pomegranate arils. Drizzle over dressing and toss to combine. Separate into serving dishes. Top with pecans and crumble over feta. Enjoy.