Fall Kale Salad

Healthy and Fresh!

kale+salad, pomegranate+recipes, persimmons+recipes

I was looking for a bright, tasty, unusual salad for fall, so when I saw organic pomegranates and persimmons in the produce department, I decided to just do a little experimenting. The mint adds a little Asian twist–fantastic! This is the result — It’s healthy and delicious–my family loved it!  I think yours will too.

Fall Kale Salad

You’ll Need:

  • 1 lb chopped organic kale
  • 1 shredded organic carrot
  • 1/2 cup thin-sliced organic red cabbage
  • 1/4 cup rough-chopped fresh organic mint
  • 2 organic persimmons, peeled and sliced (I like the smaller, firmer variety, Jiro, or Fuyu)
pomegranate+recipes, persimmons+recipes, Kale+salad
  • Seeds from 1/2 of an organic pomegranate (if you want to see a cool tutorial on how to easily get the seeds out of the pomegranate click here.)
  • 1/2 cup broken pecans
  • Dressing:
    • 2 TBSP sesame oil
    • 3 TBSP Braggs Apple Cider Vinegar
    • 1 TBSP agave syrup or honey
    • 1/2 tsp Himalayan red salt (to taste)
    • a couple of grinds of fresh black pepper
kale+salad, pomegranate+recipes, persimmons+recipes


  • Chop the vegetables and fruit, toss together
kale+salad, pomegranate+recipes, persimmons+recipes
  • Mix the dressing in a separate bowl
  • Toss the dressing into the salad right before serving, and serve immediately
kale+salad, pomegranate+recipes, persimmons+recipes

Enjoy this fresh and delicious salad, which takes advantage of some wonderful and unusual fruits!

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