Fall Kale and Persimmon Salad – Soil Born Farms
Fall kale and persimmon salad with creamy dressing and toasted pecans—enjoy the harvest flavors at Soil Born Farms!
Ingredients
- 2 bunches dino kale, stemmed, leaves thinly sliced
- 2 Fuyu persimmons, peeled, halved lengthwise, thinly sliced
- 1 ounce firm and creamy feta cheese, crumbled
- ¼ cup pecans, toasted
- ¼ cup pomegranate arils
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