Kale and Persimmon Salad

November  6, 2010
5 Ratings
  • Serves 4-6
Author Notes

The sweet and crisp qualities of a Fuyu persimmon work really well with the salty and savory notes of blue cheese, walnuts and kale. —theyearinfood

What You'll Need
  • 5-6 cups shredded kale
  • 1 large Fuyu persimmon
  • 1 cup chopped, roasted walnuts
  • 1/2 cup crumbly blue cheese
  • 1 lemon, halved
  • 1/4 cup Greek yogurt
  • 1/4 cup olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • salt + pepper to taste
  1. Mix the kale with the juice of half a lemon and leave to marinate in the fridge for about an hour. (You can omit this step if pressed for time, but it won’t be as good!)
  2. Meanwhile, prep the dressing by whisking the olive oil into the yogurt. Then, blend in the juice of the other lemon half, garlic, Worcestershire sauce and mustard. Season to your liking with salt and pepper and set aside.
  3. Crumble the cheese, slice the persimmons and chop the walnuts if this hasn’t been done. Gently toss the persimmons and walnuts with the kale. Drizzle the dressing over the salad and toss. Top the salad with the gorgonzola or blue cheese. It’s possible that you may have a little dressing leftover, depending on how much kale you used. If so, refrigerate for future use. Enjoy!

See what other Food52ers are saying.

  • TheyCallMeSaucy
  • FoodieFlirt
  • darcyeden
  • theyearinfood
  • Midge

11 Reviews

TheyCallMeSaucy November 26, 2012
I am eating this right now with my roommate, ahhh delicious. Our persimmon didn't work out unfortunately, but we threw in some apple and it did the trick. We're hooked.
FoodieFlirt November 7, 2011
I had this over the weekend. It as delicious. Great textures and nice balance of salty and sweet. Kale is a sturdy leafy green so the salad doesn't get all wet and mushy if it's been sitting out for a couple of hours.
darcyeden October 19, 2011
This salad is fantastic! A friend brought it for a dinner party last week and I immediately made it again the next day and have eaten it for lunch every day. I love that the kale stays crisp and the dressing is tangy and delicious. Unfortunately, I can't find persimmons in Denver, but I substituted pears. Excellent recipe - thank you!
theyearinfood November 17, 2010
Thanks so much Midge, Culinista Annouchka and gingerroot! I'm so pleased that everyone is enjoying this.
Midge November 17, 2010
Beautiful salad. It's saved!
Culinista A. November 16, 2010
What a great fall salad!
gingerroot November 13, 2010
This is a lovely fall salad! I made this last night and can imagine making it over and over again during persimmon season. I have an endless supply of kale from my CSA and am happy to have another great recipe for my favorite green. Thanks!
lastnightsdinner November 13, 2010
This is just gorgeous. I've never tried persimmons, but this salad makes me want to.
theyearinfood November 13, 2010
Thanks! I hope that you do try them! The firm variety is a really lovely fall fruit.
bistro_gal November 9, 2010
So, so good!! We had this tonight and I thought it was outstanding. Every element contributed an interesting and complementary note to the finished dish. I was concerned that the raw kale taste would be overpowering but the dressing made it taste great. Best kale recipe I ever had - I actually posted the link on my CSA blog, since we got kale today! Thank you for sharing!
theyearinfood November 9, 2010
Thank you! You've just made my day. I am thrilled that you enjoyed it so much!