I have been secretly stalking all these massaged kale salads that have been popping up virtually everywhere lately. They all look so healthy, so ambitiously good for you. Just reading the recipes makes me feel like throwing on my wrist bands and jogging shorts and running a marathon.
I keep promising my go-getter self that we are going to make one. My less ambitious self however likes to point out that kale isn’t sold anywhere around these parts, and wouldn’t it be wiser just to stay home and raid Louisa’s Halloween candy than drive 50 miles for some kale?
Then it dawned on me (in a somewhat annoying fashion) that I still have a garden full of chard waiting to be eaten. Why don’t I just substitute chard for kale and make a salad, like immediately? Bravo go-getter! Way to shut down that urge to eat six mini-Snickers bars. Shut it down!
This lovely little salad would be an awesome addition to your Thanksgiving table. Completely seasonal, beautiful, a little sweet, and a mouth workout to boot. You’ll feel so good about yourself it won’t bother you in the least that after the salad you had two slices of pumpkin pie—extra whipped cream of course.Print
Chard and Persimmon Salad with Coconut and Maple Vinaigrette
- Yield: 6 1x
For the Salad:
- 1 bunch rainbow, Swiss, or red chard (about 12 ounces)
- 1/2 lemon
- 1 teaspoon kosher salt
For the Maple Vinaigrette:
- 1 small shallot, minced
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1 Fuyu persimmon, halved lengthwise, stem removed, and thinly sliced
- 1/2 cup toasted, unsweetened coconut flakes
- Remove the stem from the chard, tear into bite-sized pieces, wash and dry thoroughly. Place in a large salad bowl and squeeze the half lemon over the leaves. Sprinkle 1/2 teaspoon salt on top and rub the lemon juice and salt into the leaves, making sure to coat them all. Let sit for at least 15 minutes. (This step can be done up to 1 day in advance.)
- Combine shallot, remaining 1/2 teaspoon salt, black pepper, vinegar, and maple syrup in a jar with a tight-fitting lid. Screw lid on tightly and shake to combine. Add oil and shake again until thoroughly combined. (Dressing can be made up to 3 days in advance, cover and refrigerate until ready to use.)
- Right before serving, toss persimmon slices and toasted coconut with the chard. Spoon dressing over the top and serve.