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Persimmon Salad Recipe with Kale and Herby Croutons

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A vegan and gluten-free persimmon salad with kale, homemade croutons, and tasty cider dressing!

Ingredients

Units Scale
  • 6-8 slices bread (cut into 1" cubes)
  • 2 bunches kale (stems removed)
  • 2 whole persimmons (sliced)
  • 1/2 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

  1. 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.
  2. While the bread toasts, combine the liquid ingredients in a small bowl to make the salad dressing. Set aside.
  3. 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.

Equipment

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.

Find it online: https://onehungrybunny.com/kale-persimmons-salad-recipe-with-homemade-croutons/

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