Kale & Roasted Persimmon Salad

Serves 8

Ingredients:

8 cups shredded kale, packed

1 1/4 cups Fuyu persimmon, cut in

1/2-3/4” dice

1/2 cup chopped, toasted walnuts

1/4 cup dried cranberries

1 Tbsp lemon juice

For the dressing:

2 Tbsp lemon juice

1 clove garlic, minced

1/2 tsp chickpea miso

1 tsp Dijon mustard

1/2 tsp salt

1/8 tsp pepper

1/4 cup olive oil

Directions:

1. Toss diced persimmons with enough olive oil to coat lightly (this oil is

   not listed in recipe), and toss with a small amount of salt and pepper. Spread

   out onto parchment-lined baking sheets and roast in 325°F oven until lightly

   browned and softened, 10-15 minutes. Chill.

2. Mix the kale with the juice of half a lemon and leave to marinate in the

   fridge for about an hour. (You can omit this step if pressed for time, but it

   won’t be as good!)

3. Meanwhile, prepare the dressing by whisking all the ingredients but olive

   oil. Slowly drizzle olive oil into dressing, whisking all the while.

4. Add the persimmons, cranberries and walnuts to the kale. Drizzle the

   dressing over the salad and toss.