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Fall Kale and Persimmon Salad


¼ cup fresh lime juice (approximately 2 limes)
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallot
1 teaspoon honey
2 small garlic cloves, finely grated
sea salt
freshly ground black pepper
½ cup extra-virgin olive oil

2 bunches dino kale, stemmed, leaves thinly sliced
2 Fuyu persimmons, peeled, halved lengthwise, thinly sliced
1 ounce firm and creamy feta cheese, crumbled
¼ cup pecans, toasted
¼ cup pomegranate arils


  1. Whisk lime juice, mustard, shallot, honey, garlic, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Then whisk in oil in a slow, steady stream. Taste and add more salt and pepper if desired. Set aside.
  2. In a large mixing bowl, combine kale with about ¾ of the dressing and use your hands to massage dressing into kale. Add more dressing as needed (you may not need all of it).
  3. Add half of the persimmons and feta toss together to combine, and season with salt and pepper to taste.
  4. Transfer to a serving bowl, and top with pecans, pomegranate arils and remaining persimmons and feta.