Roasted Kale and Blood Orange Salad
- Curly Kale
- Blood Orange
- Fuyu Persimmons
- Olive Oil
- Salad dressing of choice
- Salt and pepper to taste
Here’s a salad that will add some zest to your upcoming holiday parties.
- according to package instructions.
- Chop curly kale, drizzle with olive oil, and massage. Put onto a lined baking sheet and bake for 10-15 minutes in a 400 degree oven, or until crispy.
- Chop blood orange and fuyu persimmons into bite-sized pieces.
- Toss everything in a salad bowl. Add your favorite salad dressing. Season to taste.
*Inspired by Jaclyn's recipe from Cookingclassy.com.