This gorgeous Kale Persimmon Burrata Salad seems so simple yet the flavors are absolutely outstanding! Honestly, I am completely hooked! There is a lot of texture going on from the burrata to the pomegranate seeds and the red and white balsamic vinaigrette really steps it up a notch.
Tomorrow is the start of a new year and I’m looking forward to a very productive, inspiring and all-around awesome year! How about you? This is the time to move forward and let go of all that which is not serving you. It could be almost anything like a job, where you live, your diet or even a relationship. It can sometimes be scary to bust a move, but if it’s the right move, you will be amazed at how your life can change for the better! A sign of when it is time for a change is usually when bad things or feelings continue to occur over and over again.
I was in a 14-year relationship before I moved back to California. It wasn’t a bad relationship, it was just that we were growing apart and wanted different things in life. Although it wasn’t easy for me to leave, I knew I had to move on if I wanted to grow. As soon as I made the decision, everything fell into place. I left with $1,200 to my name and a free plane ticket. I sold some old silver clippings from my jewelry business to a gold and silver dealer; I sold a bunch of beads to the local bead store and I sold some vintage clothing to a vintage clothing shop. My dad’s friend had a plane ticket that was going to expire in a month so I got a free plane ticket. My dad had an extra car for me to use when I got back to California so I had a car waiting for me. I had talked to my friend Janelle about how I was going to need a place to stay and she invited me to stay with her for the first month while I looked for a job.
After a couple of weeks, I saw my friend Sam and I told her that I was in need of a job and the next thing I knew she called to tell me she had arranged for me to meet the manager of a small shop on Abbot Kinney. The manager hired me and when I told her I was looking for a place to live she said she might know of a room for rent. Her friend Brian came into the shop to meet me and it turned out that I knew him from back in the day. I firmly believe that everything was falling into place because I had faith and decided to act on my intuition! And this was just the beginning of all the amazing things that were about to happen after I made that scary decision!
I love a light Pinot Noir with this salad, preferably an Oregon varietal. It is also wonderful with a Riesling, Pinot Gris or a Sauvignon Blanc.
Kale Persimmon Burrata Salad:
Ingredients
Salad
- Red & White Balsamic Vinaigrette - drizzle to taste - recipe below
- 1 Head Lacinato Kale stems removed, leaves chopped into thin strips (about 6 to 7 cups)
- 1 Tablespoon Extra Virgin Olive Oil
- Handful Basil Leaves - roughly chopped or torn
- 2 -3 Fuyu Persimmons - thinly sliced - halved or quartered
- 1/2 Cup Pomegranate Seeds
- 1 Ball Burrata - torn in pieces
- 1/2 Cup Salted Pistachios - roughly chopped
Red & White Balsamic Vinaigrette
- 3/4 Cup Extra Virgin Olive Oil
- 2 Tablespoons Red Balsamic Vinegar
- 2 Tablespoons White Balsamic Vinegar
- 1/2 Teaspoon Stone Ground or Dijon Mustard – or to taste
- 1 Garlic Cloves – minced
- 1/2 Teaspoon Sea Salt – or to taste
- Dash of Black Pepper
Crostini - optional
- 1/2 Baguette Crostini - 12 thin slices
- Approx. 1/4 Cup Extra Virgin Olive Oil
Instructions
Dressing
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In a medium bowl, whisk together the mustard, both vinegar's, garlic, salt and pepper.
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Next, slowly whisk in the olive oil. Or use a handheld blender to emulsify.
Salad
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Wash the kale and remove main rib by holding the end of the steam and pull down with your other hand. Discarding the main rib.
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Chop kale into thin strips, add to a large bowl along with the tablespoon of olive oil and massage the oil into the kale.
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Mix in the basil, persimmon, pomegranate seeds and pistachios. Mix everything together or arrange it nicely on a platter.
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Add dressing to individual salads and top them off with burrata and crostini.
Crostini
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Slice the bread into 1/2 inch slices.
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Place slices onto a baking sheet and coat both sides with olive oil.
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Place on the top shelf of the oven and broil for 1 – 2 minutes then flip them over and broil for about 1 more minute. Make sure and watch closely, they can burn fast.
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I usually put the timer on for 1 minute and check then put on for 1 more while watching. They cook faster on the 2nd side because they are already hot.
Health benefits:
Kale is low in calories, high in fiber and it is loaded with antioxidants which helps detox the liver. It is also an anti-inflammatory with omega-3 fatty acids, which is helpful for arthritis, joint pain and asthma. Kale has more iron than beef and more calcium than milk which helps prevents osteoporosis, joint flexibility and helps maintain normal bone health. It is great for cardiovascular support that helps in lowering cholesterol. It is really high in vitamin A, C, and super high in the powerful antioxidant vitamin K (anyone taking anticoagulants should avoid kale because of the high level of vitamin K that may interfere with the drugs.)
Persimmons Latin name means “food of the gods.” They are high in fiber helping to maintain a healthy digestive system. Due to their bright orange skin, they are an excellent source of vitamin A that nourishes the eyes and help prevent age-related macular disease. They help to detoxify the large intestine and increase immunity. They have an excellent source of antioxidants that helps reduce high blood pressure and are a very good source of vitamin C, especially native Chinese and American persimmons, which provide 80% of the daily requirement. They give the body energy and help symptoms of stress, fatigue and tiredness.
