Cranberry & Persimmon Kale Salad w/ Creamy Avocado Dressing

This is one those salads that are really simple, healthy and delicious!! When it comes to salads, it doesn’t get any better than this! Red Russian Kale, Endive, Persimmon, roasted pearl onions and garlic, cranberries, feta, toasted pecans! Oh and I can forget the creamy avocado dressing! Perfect addition to your Holiday Table!

Jamiah xoxo

I roasted my pearl onions with some garlic cloves in the oven at 425 for about 15 minutes. Before Doing that I boiled them in a pot for 1 minute so that they could be easily peeled. After boiling and removing the skins, I made sure to drizzle some olive oil over the top before I put them in the oven.

I had some cranberries in the fridge so I deciced to roast them and add them to the salad as well. This process was easy and quick. I just added clean cranberries to a pan, sprinkled some sugar over the top and roasted them in the oven along side the onions and garlic. If you are not up for doing this, you can always just get some already dried cranberries from the store.

The avocado dressing was simple as well. In a blender I blended together one whole ripe avocado with fresh basil, parsley,  Fresh Squeezed Lemon Juice,Apple Cider Vinegar, water, Dijon Mustard, sugar, 1Black Pepper  & Himalayan pink salt until smooth and voila….creamy goodness in a jar!  You can find the full recipe below!


Cranberry & Persimmon Kale Salad w/ Creamy Avocado Dressing 
For the Salad
2 cups chopped Russian kale
1 cup fresh endive, chopped
1/4 cup cranberries
1/2 cup roasted pearl onions & garlic
1 persimmon, chopped
2 Tb of crumbled Feta
1 Tb of toasted pecan pieces
1/2 Cup Avocado Dressing (recipe below)

Directions-In a large bowl add the kale, endive, cranberries, onions and garlic and the avocado dressing. Toss until well mixed together.
-Top with toasted pecans and feta cheese

Creamy Avocado dressing 
one whole ripe avocado
4 leaves fresh basil
2 Tb Fresh parsley
2 Tb Fresh Squeezed Lemon Juice
2 Teaspoons Apple Cider Vinegar
1/2 Cup of water
1 Tb of Dijon Mustard
1 Tb of sugar
1 teaspoon of Black Pepper
1/2 teaspoon Himalayan pink salt
– In a blender on the puree setting, blend all ingredients together until smooth.

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