Simple Recipes for the Season: Harvest Salad

By / Photography By Heather Diane Hardison | October 21, 2014


Make a dressing of shallot, pomegranate molasses, red wine vinegar, Dijon mustard and olive oil. Massage thinly sliced kale with the dressing, then set it aside to allow the greens to soften. Top with sliced persimmon, pomegranate seeds, pitted dates and chopped toasted almonds.


  • Shallot
  • Pomegranate Molasses
  • Red Wine Vinegar
  • Dijon mustard
  • Olive oil
  • Kale, thinly sliced
  • Fuyu Persimmon, thinly sliced
  • Pomegranate seeds
  • Pitted dates
  • Chopped toasted almonds
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