Persimmon, Pomegranate, And Massaged Kale Salad

• Maple-Roasted Macademia Nuts:
• 1/2 cup raw macadamia nuts
• 2 tablespoons maple syrup, divided
• 1 pinch salt
• Dressing:
• 1/4 cup orange juice
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• ground black pepper to taste
• Salad
• 2 bunches kale, stemmed and torn into pieces
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 ripe Fuyu persimmon, peeled and thinly sliced
• 1/4 cup pomegranate seeds

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
3. Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
4. Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
5. Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

maple, nuts, maple syrup, salt, dressing, orange juice, lemon juice, maple syrup, ground black pepper, salad, bunches kale, olive oil, salt, persimmon, pomegranate seeds

Taken from www.allrecipes.com/recipe/245726/persimmon-pomegranate-and-massaged-kale-salad/ (may not work)