Kale and Persimmon Salad with Toasted Sage Breadcrumbs

I’m a sucker for salads all year long, and I love playing with seasonal produce and flavors to come up with new combos. This one is perfect for the winter and the holidays. It’s fresh, flavorful, and has the perfect mix of crunchy and soft components.

Ingredients (serves 2-4)

• 6 cups chopped kale

• 2 tbsp olive oil, divided

• 1 tbsp butter (can sub oil)

• 3 tbsp chopped sage

• 1/4 cup breadcrumbs

• 2 Fuyu persimmons, diced

• 1/2 cup ricotta

• 1 shallot, thinly sliced

• 3 tbsp raw pumpkin seeds

• Juice of 1 small lemon

• 2 tbsp apple cider vinegar

1. Add kale to a large bowl along with 1 tbsp olive oil and a sprinkle of sea salt. Massage the kale using your hands to break down the leaves.

2. In a small pan, heat up butter, and add sage leaves. Cook for a couple minutes so that sage begins to get crisp. The add in the breadcrumbs and cook for a few more minutes, stirring frequently to prevent burning. Breadcrumbs should get golden and toasted.

3. Add Persimmons, ricotta, shallots and pumpkin seeds to the kale bowl, along with lemon juice, apple cider vinegar, and remaining 1 tbsp olive oil. Toss, and then add in the sage breadcrumbs and toss again. Eat and enjoy!