Warm Kale & Beet Salad with Persimmon
Who wants to eat a cold salad in the winter? Not me.
During the winter, it seems harder to get my veggies in. 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
Total Time: 30 minutes
Difficulty: Easy
Serves 2 (as a meal)
For the Dressing
1 tsp maple syrup
1 tbsp balsamic vinegar
1 tsp olive oil
Sea salt to taste
Ingredients
For the Salad
1 bunch of kale (lacinato kale is best, but any will work)
1 fuyu persimmon, sliced into thin wedges
1 small beet, peeled and sliced into thin wedges
1/2 cup ricotta cheese
1 tbsp olive oil
Method
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 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.
nutritional info (per serving)
calories 350 kcal - fat 17g - saturated fat 6g - protein 12g - carbohydrates 42g - dietary fibre 8g - sugars 20g - sodium 379mg