Thanksgiving Kale & Persimmon Salad

I love Thanksgiving, but it can be a bit overwhelming.  One of my tips for managing that big meal is to always take a dish you can eat with confidence – knowing that it’s healthy and not too high in calories.  This year, I teamed up with my buds at Shazzy Fitness to share some of my other tips!  Check it out on their blog.  And give this recipe a try for something new and delicious as part of your Thanksgiving tradition.

Kale Persimmon Salad

Get everything ready before you make your salad and assembly comes together quickly on Thanksgiving day.

Apple Cider Vinaigrette Dressing

  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • juice of one lemon
  • 1 Tbs Dijon mustard
  • 1 garlic clove, smashed and finely minced
  • salt and pepper to taste
  • 1/2 tsp fresh thyme (optional)

Mix all ingredients together and set aside until the salad is assembled.  Can be stored in the refrigerator for 5-7 days.

Kale and Persimmon Salad

  • 6 cups kale, chopped or torn
  • 1/3 cup pecans
  • 1/4 cup dried cranberries
  • 1 medium or 2 small persimmons, chopped

Mix all ingredients together.  Top with about 1/4 cup of the dressing and allow to sit together for

Dress the salad in advance and let the vinaigrette soften the kale slightly before service.

Dress the salad in advance and let the vinaigrette soften the kale slightly before service.

30-60 minutes before eating.  (The dressing will soften the kale slightly making it a bit more appetizing to those who aren’t yet fully sold on it’s deliciousness!)

Have a very, very happy AND healthy Thanksgiving!

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