This salad is a fall favorite of mine that I make every year. I usually have it for lunches, but its also great as a side or even to get your greens in at Thanksgiving meal. It is a combination of simple fall seasonal veg and fruit, kale, red beets, persimmons and sliced almonds. If you have never had persimmons before I highly recommend trying out this salad. Persimmons are a fall fruit that comes in from October to November, so they have a short season. They are naturally sweet and a good counter to the earthiness of beets.

Ingredients:

  1. 1 bunch of curly kale
  2. 2 ripe persimmons
  3. 2 red beets
  4. 3 TB sliced almonds or Marigold’s Chipotle Almonds (use code “KCK10” to get $10 off)

 

Dressing Ingredients:

  1. 1/4 cup extra virgin olive oil
  2. 2 tsp whole grain mustard
  3. 2 TB champagne vinegar or apple cider vinegar
  4. salt and pepper to taste

Instructions:

  1. Peel beets and quarter, poke the quarters with a fork a few times all over. In a pot of SALTED boiling water, cook the beets until fork tender, around 10-15 minutes. Drain and dry off.
  2. Make the vinaigrette. Combine the vinegar, mustard and salt and whisk. Slowly pour in the oil, whisking while pouring a little at a time. It should thicken slowly, once thickens add a little more oil until completely added.
  3. Cut the kale into bite size portions, add the vinaigrette and massage into the kale until it is softened.
  4. Slice the beets and persimmons. Toss into the kale and top with sliced almonds. Enjoy or save for later!
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