Wilted Kale and Persimmon Salad

This is such a beautiful winter salad. All the flavors combine so beautifully together, that you barely need any dressing.

My good friend Samara made a version of this for me last week and it was so delicious I wanted to re-create it. Although I think it tasted better at her house, I am happy to be able to eat this at home as well. She had added some yam to the salad, which I think was a tasty choice, I just didn’t feel like eating yams this time around.

Winter salads are so comforting and make me so happy. Although I love this season with all the soups and stews, I really still love eating a nice salad.



  • 1 packed cup of chopped kale
  • 1 packed cup of spinach
  • 1/2 cup thinly sliced red cabbage
  • 1 hard fuyu persimmon, sliced
  • 2 large leeks, sliced and washed
  • 1/2 tsp salt
  • 1 TBS olive oil+ extra to drizzle on salad
  • drizzle of balsamic vinegar


  • in a skillet, heat the oil and sautee the leeks
  • in the meantime, put the kale in a bowl and gently massage it with a tiny bit of olive oil and a dash of salt, this will wilt the kale and make it softer to eat.
  • add all the ingredients to a bowl and tops with some olive oil and balsamic vinegar