From the Cook
From the Cook
From the Cook
1/4
Holiday Salad with Kale, Persimmon and Pomegranate
Warning0 allergens identified
Holiday Salad with Kale, Persimmon and Pomegranate
Apple Cider Vinegar Dressing
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Instructions
1
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Wash the kale and tear it into pieces, then massage it in a large bowl following the instructions in my massaged kale salad. See note 1.
2
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Toast pecans on a rimmed baking sheet at 350 degrees for 8-10 minutes or until fragrant.
3
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Place the persimmon, pomegranate, goat cheese and pecans in the bowl with the prepped kale.
4
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Pour the desired amount of dressing over the salad and toss until well coated (you may not need it all). Serve and enjoy!
My Calorie Intake
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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