Salads are my go-to meals throughout the week when I don’t want to prepare an entire meal for myself. I make one big batch of a salad in the beginning of the week and grab a portion whenever I need one – convenient and healthy wrapped into one. However, eating salads all the time can become mundane. I have my usual avocado, tomato, cucumber shrimp salad, but sometimes (okay maybe all the time lately) I crave something more exciting. So, today I decided to step it up a notch and break out of the ordinary. Using what I have in the fridge, I’ve put together a shredded kale and persimmon salad tossed with toasted pecans, goat cheese, dried cranberries and an amazing creamy sunflower herb vinaigrette. Don’t you just love it when you make a tasty meal out of ingredients you already have?

Shredded kale and persimmon salad
Serves 2
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Total Time
15 min
Total Time
15 min
691 calories
45 g
30 g
55 g
14 g
12 g
223 g
179 g
31 g
0 g
40 g
Nutrition Facts
Serving Size
223g
Servings
2
Amount Per Serving
Calories 691
Calories from Fat 475
% Daily Value *
Total Fat 55g
84%
Saturated Fat 12g
62%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 29g
Cholesterol 30mg
10%
Sodium 179mg
7%
Total Carbohydrates 45g
15%
Dietary Fiber 7g
26%
Sugars 31g
Protein 14g
Vitamin A
16%
Vitamin C
31%
Calcium
30%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Sunflower herb vinaigrette
  1. 1 clove garlic, minced
  2. 1/4 cup sunflower seeds, hulled
  3. 1 tbsp fresh basil
  4. juice of 1/2 lemon
  5. 1 tsp honey
  6. 1/4 cup olive oil
  7. 2 tbsp water
  8. salt and pepper
Salad
  1. 1 large bunch kale, stems removed, shredded
  2. 2 persimmons, peeled and sliced
  3. 2 oz goat cheese, crumbled
  4. 1/2 cup dried cranberries
  5. 1/4 cup toasted pecans
Instructions
  1. Blend all the ingredients for the dressing together until smooth (garlic - water). Add more water if the dressing is too thick. Season with salt and pepper.
  2. Massage the kale with just enough vinaigrette to coat, softening the greens. Add more dressing if needed. Add the persimmon, goat cheese, dried cranberries and pecans. Serve.
beta
calories
691
fat
55g
protein
14g
carbs
45g
more
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

As far as salads go, this shredded kale and persimmon salad is especially easy to prepare. There’s nothing that needs to be cooked so it’s really just a matter of tossing everything together. Although this is vegetarian, you can easily add some roasted chicken, steak, fish or any protein your heart desires to make it more filling. 

The great thing about kale salads is that the kale can be dressed the day before and it won’t get soggy. It’s important to massage the dressing into the kale to flavor the greens and soften them. Drizzling dressing onto a kale salad versus massaging them makes a huge difference.

This sunflower herb vinaigrette may be my new favorite dressing. It’s bright from the lemon, peppery from the basil and nutty from the sunflower seeds.  I believe I’ve found my new salad to gorge on for the next several weeks!

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

 

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