This festive kale salad is sure to be a show stopper at your next potluck or dinner gathering. The sweetness of the roasted lemon, pomegranates and candied walnuts is a nice compliment to the strong flavour of kale.
2 Lemon, halved
1 Shallot, finely diced
1/3 cup Extra virgin olive oil
1 tbsp Honey, or more if you prefer sweeter
To taste sea salt and freshly cracked black pepper
1 cup Candied walnuts
1 cup Pomegranate arils
2 Persimmons, thinly sliced
Destem the kale by grabbing a stalk and holding it by the stem with one hand and placing the pointer finger and thumb of your other hand around the stem just above the leaves. Pull your fingers along the stem, tearing the leaves off. Repeat with remaining stalks. Thinly slice the kale leaves and transfer to a large bowl.
Heat a non-stick skillet over medium heat and place the halved lemons, flesh-side down. Cook for 5 minutes, or until lemons are caramelized. Once lemons are caramelized, juice the lemon halves and whisk in the olive oil, shallots, honey, salt and pepper. Pour the vinaigrette over the bowl of kale and using your clean hands, gently massage the salad until all the leaves are well coated with the vinaigrette. Cover and refrigerate for 3 hours or overnight. Just before serving, arrange the persimmon slices on a plate, top with kale salad and garnish with walnuts and pomegranates.