- Maple-Roasted Macademia Nuts:
- 1/2 cup raw macadamia nuts
- 2 tablespoons maple syrup, divided
- 1 pinch salt
- Dressing:
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- ground black pepper to taste
- Salad
- 2 bunches kale, stemmed and torn into pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 ripe Fuyu persimmon, peeled and thinly sliced
- 1/4 cup pomegranate seeds
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
- Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
- Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
- Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.
05/07/2018
recipepes.com
Persimmon, Pomegranate, and Massaged Kale Salad, recipe
PT15M
PT1H
5
455 calories
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