Marinated in a cumin and maple dressing, this vibrant salad is a delicious mix of herbs, pomegranate, kale and walnuts. A deliciously healthy option for summer this salad is far from mundane. Brimming with crunchy veg offset by a sweet maple and cumin dressing for an unusual twist this salad will impress your guests as a side dish, or enjoy by itself for lunch.
1 ½ teaspoons cumin seed
3 tablespoons good olive oil
2 tablespoons lemon juice
1 tablespoon maple syrup
¼ teaspoon fine sea salt
1 bunch kale, stems removed, leaves chopped into 2″ pieces (6 cups loosely packed)
1 cup loosely packed parsley and/or cilantro leaves
½ cup loosely packed mint leaves
1 cup toasted walnuts
2 large fuyu persimmons (or apples)
½ cup pomegranate arils
optional: crumbled goat cheese, feta
Toast the cumin over a low heat frequently shaking until fragrant. Once this cools grind in a pestel and mortar. Whisk the olive oil, lemon juice, maple syrup and sea salt. Toss the kale leaves with the dressing. Add the herbs, nuts and fruit and toss well to coat in the dressing. Serve alone or topped with goats cheese or feta.