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  • Kale & Roasted Persimmon Salad Recipe

A week of giving to Ceres Community Project through January 15th!

Ceres Community Project connects people in heart-centered ways to themselves, others, and the earth. It operates through an integrated model that gives teens experiences of growing and preparing healthy food, provides those facing life-threatening illnesses with nourishing meals, and educates the larger community about the connection between food, healing, and wellness.

Enjoy this Kale & Roasted Persimmon Salad recipe created by the Ceres Community below. Plus, 10% of our online sales are donated to the Ceres Community Project through January 15th. Raise a glass for good!

To learn more about the Ceres Community Project based in Marin and Sonoma counties click here.


Serves 8 people.

8 cups shredded kale, packed

1 1/4 cups Fuyu persimmon, cut in

1/2-3/4” dice

1/2 cup chopped, toasted walnuts

1/4 cup dried cranberries

1 Tbsp lemon juice

For the dressing:

2 Tbsp lemon juice

1 clove garlic, minced

1/2 tsp chickpea miso

1 tsp Dijon mustard

1/2 tsp salt

1/8 tsp pepper

1/4 cup olive oil


1) Toss diced persimmons with enough olive oil to coat lightly (this oil is not listed in recipe), and toss with a small amount of salt and pepper. Spread out onto parchment-lined baking sheets and roast in 325°F oven until lightly browned and softened, 10-15 minutes. Chill.

2) Mix the kale with the juice of half a lemon and leave to marinate in the fridge for about an hour. (You can omit this step if pressed for time, but it won’t be as good!)

3) Meanwhile, prepare the dressing by whisking all the ingredients but olive oil. Slowly drizzle olive oil into dressing, whisking all the while.

4) Add the persimmons, cranberries and walnuts to the kale. Drizzle the dressing over the salad and toss.

Domaine Carneros wine pairing suggestion: 2017 Ultra Brut. Cheers!