What do you get when you cross shredded raw winter greens with delicious crispy apple and sweet orange persimmon?
Well the answer is simple. Your newest favorite winter salad!
This fresh & nutritious bowl of delicious has become mighty popular in the meal rotation these days, as there is usually a few kale leaves & brussels to be found lingering in my crisper along with two of my favorite winter fruits that are always in my fruit bowl this time of year.
Toss in a handful of toasted pumpkin seeds and drizzle with that luscious pink hued dressing, and this salad is a winter dream come true.
If you are new to persimmons, it is never too late, and you can thank me later for introducing you to this naturally sweet gem of a fruit. My favorite variety by far is the common Fuyu variety, which is flat and stays firm when ripe. The entire fruit is edible, including the skin, and there are no seeds inside – only the sweet flesh. YUM.
Fewer cooked foods in your diet means more living enzymes and untarnished nutrition. Less lettuce based salads means eating local through the winter is always possible (especially if you live in BC). Less obvious ingredients means a surprise in your salad bowl, so trying new ways to eat fresh foods becomes common.
More high fiber raw salads means more great help for your digestion. More enzymes & pectin from fresh apples means easy filling and breakdown in your tummy. More satisfying sweet fruits throughout the day means less cravings for sweets elsewhere, so natural sweetness is all you need.
Honey Crisp, Kale & Persimmon Salad:
- (1) cup shaved raw Brussels sprouts
- (1) cup shredded raw green kale
- (1/2) large Honey Crisp apple, skin on & chopped to one inch dice
- (1) Fuyu persimmon, skin on and sliced and chopped to uniform size
- (1/4) cup lightly toasted pumpkin seeds (pepitas)
- (1/4-1/3) cup Incredible Cranberry Orange Dressing
Start by toasting the pumpkin seeds in a hot oven (350 degrees) for 3-4 minutes until fragrant and turning brown (careful not to burn them!). Set aside to cool while you prepare the remaining ingredients.
Combine all of the prepared vegetables in a mixing bowl and toss gently, reserving some persimmon pieces for the top. Add the dressing and gently mix until the ingredients are well coated. Top with remaining persimmons & serve immediately.
This is easily one of the yummiest salads I’ve enjoyed in a while and I simply can’t get enough of raw winter vegetables like kale and Brussels sprouts. Both are just so nutritious and fill me up in a wonderful way that makes me feel good all day! Add together with the amazing qualities of the Honeycrisp apples (so good if you have not tried this apple variety), and the sweet and satisfying persimmon, you can’t go wrong!
- What is your favorite way to eat persimmon?
- What is your favorite apple variety?
Wishing you all the very best as we soldier on into the first official Holiday weekend. It is a hectic time of the year indeed and it’s easy to get stressed! Breathe deeply, be mindful, and enjoy... 🙂
Yours in Less,
43 responses to “Recipe: Honey Crisp, Kale & Persimmon Salad”
Oh my gosh…….I now know what I’m having for dinner tonight this looks incredible! I haven’t eaten a persimmon in about twenty years maybe it’s time. Honey crisp are one of my favorite apples but I’m not sure I’ll find one here in Ohio this time of year but here’s hoping.
Yes, here’s hoping! Enjoy this combo, and thanks for stopping by 🙂
Aha! It’s a persimmon and not an orange beet! Now I can put it together. Squeeee! 🙂
oh, I forgot to tell you, I made the dressing again, but added 1/2 a diced red onion to the cranberry mixture and cooked it up with the other stuff before blending. OH MY.
YUM! That sounds inSANE! Yummy, I am SO going to try that!
I thought you might like that 😉 xx
I LOVE it.
Got a to go salad at work today with the blueberry version: kale, brussels, hemp hearts, crumbled lentil loaf & pomegranite seeds. So stoked!
Holy crap that sounds good. I’m starving and about to leave the house for a shop because my fridge is bare! I’m totally doing the blueberry version as soon as I finish off the jar in my fridge.
It’s so good! You will love it….next I am trying the onion trick – I will report back! Get some food Somer!! XX
Have you tried Go Raw’s raw sprouted pumpkin seeds? They are crunchy but still have all the raw enzymes! They have a spicy flavored bag that I put on almost every salad. I’m definitely putting them on *this* salad!
They sound great Jennifer! I hope you try this combo – so yummy!
Honey crisps are my FAVORITE!!! They’re so delicious! I’ve only had a persimmon once, but I remember liking it! I need to keep an eye out for them at the store.
Persimmons are so worth trying Liz, I love them this time of year! Almost as much as Honeycrisp 🙂 XX
Yum! I want to make this soon! This is a great way to use fruits that are in season. There are tons of persimmons in our house, I’ll probably replace the apples with pears because we have tons of pears here as well. I’m looking forward to this salad. Thanks!
Yum Richgail, pears would be amazing! 🙂
I need to get some more honeycrisps before they are gone for the season! I have only eaten like 3 this season..EEK! This salad looks so amazingly refreshing!! Great creation!
Thanks Britt! Better get those apples before it’s too late (hehe) 🙂
This looks so good! I have a persimmon tree and usually just eat them raw as dessert or a snack but never thought about how to use it in a meal.
I’d love to have a persimmon tree! Lucky you!
Another fantastic combination! I love this time of year because it equals honey crisp apples! They are more expensive, but to me, worth it since I can only get them for a short time.
Totally agree Annie! They are almost a meal unto themselves 🙂
It’s like a rainbow in a bowl!
How did you know I love rainbows, J? 😉 Cause I really do..
Ambrosia is my favourite kind of apple 🙂
I am with you Laura – I adore Ambrosias!
This is a beautiful salad that you’ve assembled, Shira. Those persimmons would brighten any dish. I smile whenever I see them on display. They were a favorite of Mom’s. 🙂
I smile too John – they are just so lovely!
That looks so good, Shira – flavour everywhere 😀
Everywhere is right Nick, thanks! 🙂
Yum, that salad looks amazing! So colorful too, especially with the dressing… I’ve had trouble finding fuyu persimmons in stores so far this year– gotta get myself to the farmer’s market!
Thanks Allison – I hope you can find them! 🙂
Yum Shira 🙂 It’s so good to have seasonal salad recipes- I find it’s so easy to let more and more cooked food creep in as the weather cools down. This looks like a delicious way to get some more raw back in.
Hope your Christmas preparations are going well 🙂
Agreed Gabby, thanks! Just started this weekend……I could only put it off for so long 🙂 You too!
Oh yum! Nearly all of my favorite winter produce in one bowl? Yes, please!
You and me both! 🙂 Thanks Katie!
This sound delicious…I have often wondered what to do with persimmons. And I love the combination of cranberries and oranges!
They go fabulously together – enjoy! 🙂
I HAD the persimmon in my hot little hand at the store and put it back because I wasn’t sure what I wanted to do with it. This looks lovely, and now I know. 🙂 Thanks.
They are also good plain as a simple dessert too Little Sis – I hope you get to try them! 🙂
I keep seeing Persimmon recipes in American blogs and having no idea what was going on, until I saw these pics and recognised them! They’re called ‘Sharon Fruit’ in the UK 🙂
Ha – awesome, yes! Thank you for reminding me of that too as I have heard that somewhere before too :)!
Beautiful salad – I am a sucker for a pretty winter salad and yours is gorgeous! I had never had a persimmon until about a month ago – I am totally hooked! I love adding it to quinoa along with a few roasted veggies or just straight up at breakfast alongside our tofu scrambles 😉
NH Mac’s is our favorite apple!
I love Mac’s too Heather – especially right after they are picked – YUM! I am so glad you discovered the persimmon – such a wonderful fruit to accompany all of our favorite dishes 🙂 Thanks!