Autumn Kale Salad

Fall is my favorite produce season - I love picking up persimmons and pomegranates at the farmer's market. This year my Thanksgiving salad mixes those flavors with other autumn staples like pumpkin seeds and cranberries. The result is a tender, crunchy, sweet and savory salad that will give you plenty to be grateful for.

Kale salad with quinoa, persimmons, pumpkin seeds, cranberries, and a pomegranate vinaigrette

Serves 4-ish

Ingredients

For the salad:
(I didn't measure this part. These are approximate amounts and don't need to be exact, so adjust to your preference and what you have on hand)

• 1 large bunch kale, stems removed and torn into pieces (or a prepared bag - but lose those pesky stems)
• 1/2 small shallot, thinly sliced
• 1/4 cup pepitas, lightly toasted
• 1/4 cup dried cranberries
• 1 ripe fuyu persimmon, peeled and sliced into half-moons
• 1/2 cup cooked quinoa
• Pomegranate seeds (optional, but probably perfect)

For the dressing:
(There will be extra, so you can be generous with the dressing, make more salad, or half the ingredients for the dressing if you want to keep it light)

• 1/4 cup 100% pomegranate juice (juice it yourself or buy it - but make sure it is 100% pomegranate juice with no added juices or sugars)
• 1/4 cup balsamic vinegar
• 1/3 cup extra-virgin olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Method

1. Put kale into large bowl
2. Whisk together salad dressing ingredients and pour a small amount into the kale (use your own judgement/preference here, but enough to moisten all of the leaves).
3. "Massage" the dressing into the kale until it is tender and just wilted. You may want to wear gloves or plastic bags over your hands for this.
4. Add the remaining salad ingredients and toss, adding more dressing if desired (or serve it on the side).

And there you have it. Happy Thanksgiving!