• jahan lakhani

Warm Kale & Beet Salad with Persimmon

During the winter, It seems harder to get my veggie fix in because who wants to eat a cold salad when its snowing outside?! Between the holiday feasts and parties, this warm salad is the perfect addition to accompany the comfort food you might be craving, or to have as a meal itself!

Prep Time: 15 minutes

Cook time: 30 minutes

Difficulty: Easy

Serves 2


For the Salad

1 bunch of kale (black kale is best, but any kind will work)

1 persimmon sliced into thin wedges

1 small beet, peeled and sliced into thin wedges

1/2 cup ricotta cheese

1 tbsp olive oil

For the Dressing

1 tsp maple syrup

1 tbsp balsamic vinegar

1 tsp olive oil

Sea salt to taste


Preheat the oven to 400 degrees.

Place the beets in an oven safe dish, drizzle with 1 tsp olive oil and place in oven for 20-30 minutes, or until cooked.

Prepare the kale by tearing the leaves into small pieces and removing the stems (and of course washing). Massage the kale with 1 tbsp olive oil and season with salt. Place kale on a baking sheet in a thin layer and place in oven for about 10 minutes, or until slightly crisp.

Mix the maple syrup and balsamic vinegar together.

When the beets are done, drizzle them with the maple syrup and balsamic vinegar mixture.

To serve, top the kale with the beets, persimmon and crumbled ricotta.

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