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 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.