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Kale Salad with Pecans and Persimmons


¼ cup pecans
2 tablespoons fresh lemon juice
½ tablespoon Dijon mustard
1 tablespoon finely chopped shallot
½ teaspoon honey
1 small garlic clove, minced
½ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
¼ cup extra-virgin olive oil
1 bunch of Dino kale, stems removed, leaves thinly sliced into ribbons
1 ripe Fuyu persimmons, halved lengthwise, thinly sliced
2 ounces firm, crumbled feta cheese, (about ½ cup)
¼ cup loosely packed mint leaves, thinly sliced


  1. Dry toast pecans in a large skillet. Let pecans cool and coarsely chop.
  2. Whisk together lemon juice, Dijon, shallot, honey, garlic, salt, pepper and oil in a small bowl. Or shake in a mason jar.
  3. In a large bowl, mix the kale and about ½ of the dressing. Use your hands to massage the kale with the dressing. Add more dressing if you think it needs it.
  4. Combine the pecans, kale, persimmons, feta and mint. Toss to mix and season with more salt and pepper if needed.