Asiago Kale Winter Salad

Name: Asiago Kale Winter Salad | Taylor Farms
Prep time: 10-20 minutes
Cook time: 10-20 minutes
Yield: 4
Cuisine: American

Tender Kale, shaved Brussels sprouts, radicchio, aged Asiago cheese, and Parmesan garlic crouton crumbles are already sounding like an uber-delicious combination of nutritious greens, especially when blanketed in a tangy lemon garlic vinaigrette. But since it’s the holidays, we thought, what could make this salad even more festive and tantalizing? Maybe the sweetness of persimmons, the tart burst of pomegranate arils, and the salty finish of a bacon crumble. Serve this side salad with your roasted holiday meats on a festive table!

Active Time:
10 minutes

Total TIME:
10-20 minutes

SERVINGS:
4

Ingredients

1 Taylor Farms Asiago Kale Chopped Salad Kit
2-3 ripe persimmons
½ cup bacon crumbles
1 cup pomegranate seeds

Directions

Prepare the bacon crumbles
- If not purchasing premade bacon crumbles, cook bacon in the oven or a microwave, following the instructions on the package. Crush into crumbles. Set aside.
Prep the salad, including the bacon crumbles
- In a large bowl, mix up the kale, Brussels, radicchio, cheese, croutons, and bacon crumbles with the dressing.
- Plate evenly onto a platter
Place the persimmons
- Cut the persimmons into quarters or bite-sized pieces.
- Place atop the already-plated salad. (Do this instead of mixing them in. For serving purposes, this will make the bright orange-red color of the persimmons pop.
Pour on the pomegranates
- Sprinkle the pomegranate seeds all over the dish, to finish the salad off with even more delightful little jewels of color.

Persimmons perchance?

We like to think of persimmons as the peach’s more exotic cousin. Native to East Asia, they’re colorful and well-traveled, and today make other homes in subtropical climates of the Mediterranean, California, and parts of South America. Nomadic and cultured, they’re super sweet, but a little more thick-skinned and seasoned, their flavor offering hints of honey, cinnamon, and apricot.

Persimmons ripen in the fall and early winter, making them a timely and fun way to elevate holiday meals. On salads, their sweetness pairs perfectly with tangy, citrusy, and vinegary dressings. They also complement holiday spices like nutmeg and cinnamon, making them an excellent addition to pies and cakes—or a nutritious dessert all on their own just topped with some crème fraiche or whipped cream.

For some cultures, persimmons represent good fortune and longevity. If their delicious taste and beautiful color weren’t enough, these positive connotations belong on your holiday table, too! However you add them, persimmons are sure to surprise and delight.

Asiago Kale Chopped Salad Kit

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