• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS

Baby Kale and Persimon Salad

The refreshing sweetness of Persimon® provides the perfect balance to the slightly bitter taste of baby kale. This fresh, flavourful salad is full of vital nutrients and makes for a beautiful starter.

Serves 1/4 of recipe

Baby Kale and Persimon® Salad

10 minPrep Time

7 minCook Time

17 minTotal Time

Save RecipeSave Recipe
Recipe Image


    Lemon vinaigrette
  • 1/3 cup (80 ml) lemon juice
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp (30 ml) finely chopped chives
  • 1 tbsp (15 ml) Dijon mustard
  • 1/4 tsp (1 ml) each salt and pepper
  • To assemble the salad
  • 2 Persimon®, sliced crosswise
  • 5 cups (1.25 L) baby kale
  • 1/2 cup (125 ml) grated Spanish red wine goat cheese, like Drunken Goat
  • 1/3 cup (80 ml) toasted chopped walnuts
  • 1/4 cup (60 ml) thinly sliced red onion


  1. For vinaigrette, whisk together lemon juice, oil, chives, Dijon mustard, salt and pepper.
  2. Place walnuts in frying pan over medium heat for 5 to 7 minutes, until golden brown and fragrant.
  3. Arrange 5-6 slices of Persimon® in a circle on 4 plates. In a large bowl, toss together kale, goat cheese, walnuts and red onion with half of vinaigrette. Place quarter of salad in centre of each plate. Drizzle remaining dressing on persimmon slices and serve.


This recipe is provided thanks to Persimon, Kaki Ribera Del Xúquer, Foods from Spain, and the European Union.

Persimon(r) Kaki Ribera del Xuquer square

Persimon Sponsors

Subscribe To Our Newsletter

Join a Global Community of Cooks!

Receive our weekly newsletter and be the first to know about trending recipes when we publish new feeds and find out when we are running a Content or Twitter Conversation.

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology