Let's have a fresh start to the New Year! Try my new recipe for this tasty, vegan, and gluten-free Kale Persimmons Salad Recipe with homemade herby croutons!
“I received free samples of Little Northern Bakehouse products mentioned in this post. I was compensated for this blog post. My views on this product are my own”
I was very excited to get the opportunity to work with the Little Northern Bakehouse product line. As a Registered Dietitian, I am always on the hunt for tasty gluten-free bread options to recommend to my patients and clients. Most gluten-free breads have either no flavor or texture. When I tried the millet & chia bread I was amazed by the buttery taste and fluffy texture. I also had to remind myself that not only is their bread gluten-free, but it's also vegan! Millet, an ancient grain (also considered a seed) and chia are both great sources of fiber, lending 4 grams of fiber per serving in the Little Northern Bakehouse bread.
For those of you living with food allergies daily, I highly recommend this brand. Besides being vegan (dairy and egg-free) and gluten-free, the entire product line is made in a facility free of peanuts and tree nuts.
For a recipe using Little Northern Bakehouse bread, I decided it was time to finally make croutons from scratch. I'm not going to lie, I am one of those people that picks croutons out of my salad at most restaurants. The reason? Most are bland and taste like cardboard. The homemade versions have better seasonings and textures. Trust me, you will notice the difference!
The croutons for this kale persimmons salad recipe were seasoned with herbs de Provence, garlic powder, and salt. I had trouble not eating them all before photographing my plate for the kale persimmon salad!
New Year, New you!
It's hard to keep track of all of the trendy diets out there! The day after the ball drops it's no surprise gyms are swamped with new clients. Everyone wants to be their healthier self, and most times it means a desire for a quick fix with crash dieting and working out. To be honest, that mindset will not last. Setting more realistic and achievable goals (baby steps) makes it easier to stay consistent. Here are some alternative resolutions that won't make you too hard on yourself:
-adding more fruits and vegetables to my diet
-trying a new sport or fitness class to feel stronger and energetic
-trying a new cuisine in the kitchen
-eating more grains that are higher in fiber
Whether or not you decide on a resolution this year, I wish you a very happy and healthy New Year!
Kale Persimmons Salad Recipe with Herby Croutons
A vegan and gluten-free kale salad with homemade croutons and tasty cider dressing!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 people 1x
- Category: Salad
Ingredients
- 6-8 slices bread (cut into 1" cubes)
- 2 bunches kale (stems removed)
- 2 whole persimmons (sliced)
- ½ cup pecans, raw (chopped)
- 4 tablespoons apple cider juice
- 2 tablespoons extra virgin olive oil (and more for the croutons)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon pure maple syrup
- Salt & Pepper to taste
Instructions
- Preheat the oven to 350 degrees Farenheit and set aside a cookie sheet lined with parchment paper. Place the cubes of bread evenly on the sheet and drizzle with olive oil and herbs (dried or fresh) of your choice. Place in the oven and bake for 15-20 minutes, or until browning occurs. Set aside.
- While the bread toasts, combine the liquid ingredients in a small bowl to make the salad dressing. Set aside.
- In a large bowl, combine the kale with half the dressing. Massage the kale until the leaves are softened. Add more of the dressing as desired. Toss in the pecans and persimmons. Mix together to combine all ingredients. Top with the homemade croutons.
Notes
For the croutons, drizzle the bread with olive oil and fresh or dried herbs of your choice. I used Herbs de Provence for seasoning. Other options could be fresh parsley or an italian seasoning blend.
Tara | Tara Rochford Nutrition
Love all the herbs in here! And the fact that you added persimmons! They are rampant in Indiana and I don't have much experience cooking with or eating them 🙂 Looks like I need to give them a try!
Katie
Thank you, Tara! Make sure they are ripe, if not they have a bad taste (can be astringent).