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Kale Salad with Beets, Persimmons and Pumpkin Seeds

Enjoy the vibrant, wholesome goodness of the season right on your plate.

Serves: 8-10

Prep Time:10 Minutes

Assembly Time: 10 Minutes

During one of my trips up to Trader Joe’s in Albany, I came across persimmons as I walked through the door. I quickly went to Google to find out what exactly they were and how I could use them in a recipe. While reading about persimmons I threw 2 bags of Tuscan pre-chopped kale, already cooked and sliced beets, some pumpkin seeds, and goat cheese crumbles. This fall salad had come together before I even left the grocery store.

Kale Salad with Beets, Persimmons and Pumpkin Seeds

This recipe combines the richness of roasted beets, the sweet and fragrant notes of ripe persimmons, and the satisfying crunch of pumpkin seeds, and creamy goat cheese crumbles all dressed in a homemade honey vinaigrette. It's a kale salad that's as beautiful as it is delicious!

It's a fantastic addition to any autumn or holiday meal, and it's sure to impress your guests with its unique combination of seasonal ingredients.


For the Salad

8 cups kale, washed, stemmed, and torn into bite-sized pieces (Buy a bag of already prepped kale will save you time!)

1 cup beets, roasted, peeled, and sliced (Buy these canned or bagged!)

3 ripe persimmons, sliced into thin wedges

1/2 cup pumpkin seeds, toasted

1/2 cup crumbled goat cheese

For the Dressing

1/2 cup extra virgin olive oil

2 tablespoons apple cider vinegar

2 tablespoons honey

2 tablespoons Dijon mustard

salt and pepper to taste


  1. Dump the kale into a large salad bowl.

  2. Top with beets, persimmons, pumpkin seeds, and goat cheese crumbles.

  3. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Set aside.

  4. Pour the dressing over the top of the salad and toss the salad to mix everything together.

  5. If desired, top with more pumpkin seeds and goat cheese just before serving.

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