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Herbed Kale Salad with Persimmon, Pomegranate and Maple-Cumin Dressing
THE BOJON GOURMET13Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 tsp. cumin seed
- 3 Tbsp. olive oil (good)
- 2 Tbsp. lemon juice
- 1 Tbsp. maple syrup
- 1/4 tsp. fine sea salt
- 1 bunch kale (dino, stems removed, leaves chopped into 2" pieces, 6 cups loosely packed)
- 1 cup parsley (loosely packed, and/or cilantro leaves)
- 1/2 cup mint leaves (loosely packed)
- 1 cup toasted walnuts (or pecans)
- 2 Fuyu persimmons (large, or apples)
- 1/2 cup pomegranate arils
- crumbled goat cheese (optional)
- feta (optional)
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