Kale, Coconut & Persimmon Salad

Well.  Are we ready?  Are our pie doughs made and our turkeys brined and our cranberries good and sauced?  Are our potatoes peeled?  Are our pant-waists elasticized?

It’s time.

It’s time for too much pie and wine and family.  Time to play some chilly football, wholly half-heartedly, and then self-stuff with stuffing.  And roasted birds and Brussels with bacon and squash in all forms and biscuits.  And more biscuits.

It’s time!  It’s time and I am ready.

Are you ready?  Not entirely?  Doing some last minute oops-it’s-Thanksgiving-already-and-what-should-I-even-make-anyway dances?  Don’t stress.  Make this salad.  It’s tasty and seasonal and, most importantly, supremely easy to throw together, willy-nilly and easy-peasy.  Can’t find persimmons?  Try substituting chunks of fresh mango or even sliced pears.

And here are a few more ideas for you, if you’re looking for that last dish to round out your Thanksgiving table.

You could conjure up some Mustard Roasted Potatoes & Pears!

Or a basket of Sweet Cream Biscuits.

Not feeling pumpkin pie this year?  How about sweet and juicy Jumbleberry?  You can even use frozen fruit!

If you’re feeling a little fancy and not planning to feed a big crowd, there’s always this Maple Sweet Potato Soufflé.  Dreamy.

Wherever you are this holiday, I hope you’re surrounded by food, friends and family (or some combination thereof).  I’m thankful for you.  Truly.  Happy Thanksgiving!

Kale, Coconut & Persimmon Salad

I like raw kale.  It’s crunchy and chewy and hearty times two.  I like how it gently softens after sitting awhile in the dressing.  Its deep green, earthy flavor pairs well here with the sweetness of the coconut and persimmon.


  • 1 large bunch kale (I used Dinosaur kale)
  • 1 Fuyu persimmon
  • 1/2 cup raw coconut flakes
  • juice from 1 lemon
  • 1/4 cup extra-virgin olive oil
  • salt and pepper, to taste


Heat the oven to 350 degrees.  Toast the coconut flakes on a sheet pan in the oven until golden brown, about 7 minutes.  Cool.

While coconut cools, remove the large ribs/stems from the kale and chop it into bite-sized pieces.  Cut the greenish top off of the persimmon, then slice the fruit into thin, bite-sized pieces. Throw the kale, persimmon, and  toasted coconut in a large bowl. Drizzle with lemon juice and olive oil, and season to taste with salt and pepper.  Toss to coat.

Enjoy at room temperature – the salad can be eaten immediately or stored in the refrigerator for a few hours before eating.

Makes 6-8 cups salad.

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One Response to Kale, Coconut & Persimmon Salad

  1. Emily says:

    maybe you could give the audience a little tutorial on the different types of persimmon?

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