Warm Roasted Potato, Kale, and Persimmon Salad Recipe - Forks Over Knives

Ingredients

• 1 lb. red or Yukon gold potatoes
• ⅓ cup lemon juice
• 3 cloves garlic
• 3 ripe persimmons, cored (1 lb. total)
• 2 medium shallots, trimmed
• 1 red bell pepper, cut into 1-inch pieces
• ½ teaspoon sea salt
• 6 cups torn fresh kale, tough stems removed, massaged (see tip, recipe intro)
• 8 oz. crusty whole grain bread, sliced and toasted or grilled