Description
A beautiful winter celebration salad to kick off a happy and super healthy holiday season! Add cooked quinoa if desired.
Ingredients
- ½ cup raw macadamia nuts
- 2 tablespoons maple syrup, divided
- 1 pinch salt
- ¼ cup orange juice
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- ground black pepper to taste
- 2 bunches kale, stemmed and torn into pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 ripe Fuyu persimmon, peeled and thinly sliced
- ¼ cup pomegranate seeds
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 30 mins
Servings: 4