Persimmons are a unique, tart, fresh fruit at the height of their powers beginning on October. One of the easiest ways to enjoy this delicious fruit is by incorporating them into a salad. Wild rice provides a warm bed for this complex fruit and this recipe is perfect for lunch or dinner any day of the week. A treat for you or a visually striking offer to impress guests.

Servings: 2-4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

Rice
1 ½ cup wild rice
(option to cook with chicken bone broth or water) (use code TRAILTOHEALTH for 10% off)

Salad
2 cups shredded Lacinto Kale (destemmed and massaged)
1 tablespoon lemon
1 tablespoon olive oil (use code TRAILTOHEALTH for 10% off)
¼ cup dried cranberries
¼ cup pomegranate arils
½ cup chopped hazelnuts
3 tablespoons hemp hearts
1 thinly sliced persimmon
¼ cup crumbled goat cheese
2 tablespoons fresh tarragon, chopped

Dressing
½ cup olive oil
¼ cup fresh squeezed orange juice
1 shallot, minced
1 teaspoon dijon mustard
1 tablespoon maple syrup or honey
3 tablespoons fresh rosemary, chopped
3 tablespoons fresh tarragon, chopped
1 teaspoon sea salt

Directions

1. Cook your wild rice per the manufacturers instructions. (I used my instant pot - use code TRAILTOHEALTH10 for 10% off - and cooked it on high pressure for 30 minutes.) You can also prepare the rice the night before so its cooled for the salad.

2. While your rice is cooking start by prepping the salad ingredients by chopping the kale and massaging with a small amount of olive oil and lemon juice,

3. Set all the ingredients aside prepared individually.

4. Next prepare the dressing by combining all the ingredients in a small bowl or jar and whisk to combine.

5. Once the rice has fully cooled, toss it with the kale, cranberries, pomegranate and hazelnuts.

6. Top with the persimmons and crumbled goat cheese and fresh tarragon.

7. Serve with chicken or fish or as a side to a holiday meal.