Persimmon, Pomegranate, Massaged Kale Salad

• 1/4 cup orange juice
• 3 tablespoons maple syrup
• pepper to taste
• 2 tablespoons lemon juice
• 1/2 cup macadamia
• 2 bunches kale de-stemed and torn or chopped into pieces
• 1 Fuyu persimmon firm but ripe, peeled and thinly sliced
• 1/4 cup pomegranate seeds
• 1 tablespoon olive oil
• 1/2 teaspoon salt

1. Preheat oven to 375 F (190 C).
2. Combine the orange juice, maple syrup, lemon juice, pepper and mix well.
3. Toss macadamia in 1 tablespoon maple syrup and a pinch of salt.
4. Bake on lined baking tray for 5 minutes.
5. Remove and toss macadamia with 1 tablespoon maple syrup and place aside.
6. Place kale leaves in a salad bowl and massage for 3-5 minutes with oil and salt until tender. Add citrus dressing and toss to mix.
7. Garnish with pomegranate seeds and maple roasted macadamias.
8. Sprinkle some cooked quinoa (optional).
9. Note: To prepare the cooked quinoa, wash 1/2 cup of quinoa and place it into a pot with 1 and 1/4 cup of water. Bring to boil and simmer with the lid for approximately 15-20 minutes stirring occasionally. I prefer to use pre-washed quinoa.

orange juice, maple syrup, pepper, lemon juice, macadamia, bunches kale, persimmon firm, pomegranate seeds, olive oil, salt

Taken from www.yummly.com/recipe/Persimmon_-Pomegranate_-Massaged-Kale-Salad-1436774 (may not work)