Baby Kale Salad with Persimmon & Pomegranate

Enjoy seasonal persimmons and pomegranate in this side salad with feta and tangy lemon vinaigrette. 

What You Get

Pomegranate

Persimmons 

Pre-washed baby kale

Meyer lemon vinaigrette 

Crumbled feta cheese 

What You’ll Need

Salt and freshly ground pepper

Makes 4 side servings 

10 minutes active 

10 minutes total 

Use a small knife to score the pomegranate skin around the middle, without cutting into the seeds. Tear in half. Hold each half over a medium bowl and tap with a wooden spoon to release the seeds, discarding the skin and white pith. Cut the persimmons in half, remove the stems, and slice. In a large bowl, combine the baby kale and persimmons, drizzle with about ⅓ cup of the vinaigrette, season with salt, and toss to combine. Sprinkle with the feta and pomegranate seeds, grind with pepper, and serve.

Contains: milk.