Photo: Anna Pelzer
Kale Persimmon Salad with Curry Chickpea Croutons
15 ingredients
10 min + 30 min
3
openrecipes
This salad was made for fall. It’s filled with kale, Fuyu persimmons, peppers, pomegranates, goat cheese and roasted chickpeas to give your taste buds a nice sweet and savory bite.
Estimated Nutrition (whole recipe, rough)
528
Calories
18g
Protein
26g
Fat
61g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Kale | 1 cup chopped (67g) | 33 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
| Persimmon | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can FOR THE CHICKPEAS:
- 1-½ Tablespoon (15 Oz. Size) Chickpeas, Drained And Rinsed
- 1 teaspoon Olive Oil
- 1 pinch Curry Powder
- 1 cup Salt
- 2 whole FOR THE SALAD:
- 1 whole Chopped Kale
- ⅓ cups Medium Fuyu Persimmons, Peeled And Sliced
- ⅓ cups Large Yellow Pepper, Stem And Seeds Removed, Sliced
- ½ cups Crumbled Goat Cheese
- 3 Tablespoons Pomegranate Seeds
- 2 teaspoons FOR THE DRESSING:
- ½ teaspoons Balsamic Vinegar
- ½ teaspoons Olive Oil
- ½ teaspoons Brown Sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes