Just like the rest of the world, I am cutting back on calories. As much as I love food, the holidays test my tolerance of eating and drinking excessively. Frankly, I am tired of overeating.
Cooking healthy does not have to be tasteless and boring. After cooking for so many years I have discovered that cooking fresh and seasonal is the easiest way to eat healthy and flavorful. Produce at its peak makes the job of conscious eating actually desirable.
The even better news is that this recipe is beyond simple. The trick to making a delicious salad at home is making your own dressing. I always make my dressing in my small food processor, and this recipe is no different.
I take fresh seasonal persimmons, puree them, then throw in the rest of my dressing ingredients. A quick chop of walnuts, kale, and pear results in a super easy and super healthy dinner.
You can add protein or cheese for an even more delicious variation. To really cut down on the bitterness of the kale, I let the kale sit in the dressing for at least thirty minutes before serving.
- For Dressing:
- Two Persimmons
- 1/2 Cup of Champagne Vinegar
- 1/2 Cup of Olive Oil
- 1 Clove of Garlic
- 1 Tablespoon of Honey
- Salt and Pepper, to taste
- For Salad:
- 2 Pears, peeled and sliced
- 1 Cup of Toasted Walnuts
- 1 Bunch of Kale
- Make the dressing at least one hour before using.
- Start by peeling the persimmons and removing the tops. Next, puree the persimmons in a food processor.
- Combine remaining ingredients with the persimmon puree and shake or vigorously mix until the dressing is fully combined. Set aside.
- Wash, devein, and chop the kale.
- Place the kale in a large serving bowl and toss with dressing. Allow to rest, in the fridge, for at least thirty minutes.
- When ready to serve top with walnuts and pears.
- *Cheese and protein optional.