Kale, Persimmon and Mandarin Salad     

Kale, Persimmon and Mandarin salad 

This salad is ridiculously easy to pull together and crazily delicious for how easy it is.

Its a great hearty salad for autumn and ticks all the boxes, using seasonal produce full of nutrition and flavour. 

It’s a bit sweet, a bit salty, a bit crunchy and also creamy and with some lovely fresh citrusy notes. Its honestly so so good.

Enjoy it as a salad on its own or with your favourite protein such as a rack of lamb, some roast chicken or even a steak.

If you cant find pomegranate arils, you could easily use a bit of roasted beetroot to add in some earthy sweetness.

It lasts well in the fridge for a day or two.  

For the Salad:

• A big bunch of Kale and or cavolo Nero 
• 1 tbsp olive oil 
• A pinch of flaky sea salt 
• 2 persimmons, peeled and copped 
• 2 mandarins, peeled and sliced 
• 1/4 – 1/2 cup of pomegranate arils 
• 1/2 cup of crumbled feta 1/2 cup of walnuts, lightly toasted 

Extra flaky sea salt and cracked black pepper to season

For the Dressing: 

• 1/3 cup of olive oil 
• 1/3 cup of white wine vinegar
• 2 tsp maple syrup 
• 1 tsp dijon mustard 
• A pinch of sea salt 
• A pinch of ground black pepper

To make the salad:

1: Strip the stalks from the kale and make sure it is clean, wash if necessary and spin dry. Make sure its really dry, you cant have wet kale for this recipe.

2: Place the kale into a large bowl, pour over the olive oil and a large pinch of flaky / fine sea salt and massage the kale really well for about 2 – 3 minutes or until it has softened and become tenderised. 

3: Scatter the rest of the salad ingredients over the kale.

4: To make the dressing, add everything to a jar and shake really well until the ingredients are fully combined. 

5: Pour some of the dressing over the salad and toss.

6: You will have some dressing left over. This will keep at room temp for a week or so.