Persimmon, Pomegranate, and Massaged Kale Salad Best Dishes

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Persimmon, Pomegranate, and Massaged Kale Salad

"A stunning wintry weather celebration salad to kick off a satisfied and exceptional healthy holiday season! Add cooked quinoa if favored."

Ingredients :

Maple-Roasted Macademia Nuts:
half cup uncooked macadamia nuts
2 tablespoons maple syrup, divided
1 pinch salt
Dressing:
1/four cup orange juice
2 tablespoons lemon juice
1 tablespoon maple syrup
floor black pepper to flavor
Salad
2 bunches kale, stemmed and torn into pieces
1 tablespoon olive oil
half of teaspoon salt
1 ripe Fuyu persimmon, peeled and thinly sliced
1/4 cup pomegranate seeds

Instructions :

Prep : 25M	Cook : 4M	Ready in : 30M

Preheat oven to 375 degrees F (a hundred ninety tiers 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 inside the preheated oven until lightly golden, approximately five mins. Remove from oven and coat with 1 tablespoon maple syrup.
Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and floor black pepper collectively in a small bowl to make dressing.
Place kale portions, 1 tablespoon olive oil, and half teaspoon salt in a massive bowl; rubdown with your arms until kale is smooth, 3 to five mins. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

Notes :

Reynolds® parchment may be used for easier cleanup/removal from the pan.

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