The preparation time for this quick meal is roughly 30 minutes. Opening cans is all that is required. It is nevertheless wholesome and satisfying. a tad on the spicy side, though you can adjust it to your family’s preferences. Consider including ground meat or other vegetables.
| Prep Time: | 25 mins |
| Cook Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup raw macadamia nuts
- 2 tablespoons maple syrup, divided
- 1 pinch salt
- ¼ cup orange juice
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- ground black pepper to taste
- 2 bunches kale, stemmed and torn into pieces
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 ripe Fuyu persimmon, peeled and thinly sliced
- ¼ cup pomegranate seeds
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
- Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
- Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
- Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.
Reviews
I used mixed greens since I don’t like kale. Also had walnuts so I used those. A pretty and tasty salad!