I am Local: Shaved Kale, Pomegranate and Persimmon Salad with Fig Balsamic Dressing

A favorite, and iconic salad from LA-favorite Cafe Gratitude.

Photo from Love is Served: Plant-based Recipes From Southern California

Serves 4

For the Maple Walnuts:

-        1 cup raw walnuts

-        1 teaspoon maple syrup

-        ⅛ teaspoon Himalayan Sea Salt

For the Salad:

-        6 cups stemmed and shredded kale

-        2 cups shredded radicchio

-        ½ cup shaves or very thinly sliced fennel

-        1 cup Fig Balsamic Dressing (recipe below)

-        1 ripe Fuyu persimmon, cut into ½ -inch cubes

-        ½ cup pomegranate seeds

-        1/24 cup crumbled Cashew Mozzarella

Instructions: Make the maple walnuts. Preheat the oven to 375. Line the baking sheet with parchment paper. In a large bowl, combine the walnuts, maple syrup, and salt and mix thoroughly to coat the nuts. Spread the mixture over the baking sheet and bake for 20 minutes. Let the walnuts cool completely.

Make the salad: In a large bowl, combine the kale, radicchio, fennel, and fig balsamic dressing. Toss for a minute or two to soften the vegetables. Arrange the dressed salad in a large serving bowl or on a platter and top with the persimmon, pomegranate seeds, maple walnuts, and cashew mozzarella.

Fig Balsamic Dressing Recipe (makes 2 cups):

-        4 dried figs

-        1 cup extra-virgin olive oil

-        ½ cup balsamic vinegar

-        1 teaspoon Himalayan sea salt

-        ½ teaspoon dried italian herb seasoning

Instructions: In a small bowl, soak the figs in warm water for 15 minutes, until plump. Drain and reserve the soaking water. In a blender, combine all ingredients and ¼ cup of water. Blend until smooth.

Reprinted with permission from the Love is Served Cookbook: Inspired Plant-Based Recipes from Southern California by Seizan Dreux Ellis and Cafe Gratitude. @April, 2020. Avery


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