Delicious, Fun & Healthy Food

Persimmon, Black Kale and Pomegranate Salad With Creamy Almond Dressing

SaladLina LiwagComment

Persimmon and pomegranates are two of my fascinations this fall.  I’ve been eating them everyday…adding them in my fruit bowl, chia porridge and salads.  I am so in love with both their colours…deep orange and ruby red.   One sweet while the other tangy and when mixed with greens and avocado —it makes for perfect salad!  

Persimmon has two popular varieties:  the heart-shaped  Hachiya which can only be eaten when soft and fully ripe; otherwise, it will be astringent or unpalatable.  The other variety is Fuyu  which looks squat, a bit like a tomato and can be eaten while still firm (slightly unripe).  It can also be enjoyed when it’s ripe.  I normally buy Fuyu as it is more available in the market although I also enjoy the very ripe Hachiya which is great in smoothies and puddings.  I am looking forward to making other recipes using persimmon  in the coming days.

And who has not heard about pomegranates?  Here is a description of this awesome fruit from this link.

“Pomegranates have been cherished for their exquisite beauty, flavor, color, and health benefits for centuries. From their distinctive crown to their ruby red arils, pomegranates are royalty amongst fruits. They are symbolic of prosperity and abundance in virtually every civilization. Fortunately, this treasure’s versatility and possibilities are as abundant as the juicy arils bursting forth from within.”

Persimmon, Black Kale and Pomegranate Salad With Creamy Almond Dressing


2 small bunches of black kale

2 Fuyu persimmon, peeled and thinly sliced in wedges

1 small avocado, cut in cubes

seeds of 1 small pomegranate 

1 cup of broccoli spouts or sunflower sprouts

1/4 c. lightly toasted pumpkin seed (sunflower seeds are also fine)


1/3 c. almond butter, preferably raw

1/4 c. unpasteurized apple cider vinegar

1 clove of garlic

1/4 teaspoon sea salt

1 1/2 Tbsp. maple syrup

1/4 c.  filtered water


  1. To remove the seeds of the pomegranate, cut it in half then get a bowl and fill it with water. Submerge them into the water  then pry out the seeds from the rind with your fingers.  Remove the white pith as much as you can. The seeds will sink to the bottom of the bowl while the white pith will float.
  2. Remove the hard stem of the kale, wash them well and slice them into thin strips then spin dry and set aside in a mixing bowl.
  3. Combine the ingredients for the dressing in a blender and blend until smooth.
  4. “Massage” the dressing into the kale until it gets soft and nicely coated.  Let it sit for 15 minutes in order for the dressing to be absorbed.  
  5. Transfer in a serving or salad bowl and add the persimmon, avocado, sprouts and sprinkle the pomegranate seeds and pumpkin seeds.  Enjoy!