Winter Kale Salad with Preserved Lemons & Persimmons

By Alexandra Caspero on January 13, 2014

Ah! Do you love the new layout? I am so, so excited to present this to you. I’ve been searching for a new layout for a while. I wanted a space that was more intuitive, more friendly to the various features.

Make sure to check out the recipe page- it’s my favorite part! As I continue to work on my food photography, I wanted a page that was visual. Gone are hyperlinks, in are lots of colorful pictures organized by categories.

I would love for you to check out this space and let me know what else you would like to see. Pros, Cons, ideas- throw them at me.

[This new space also means big things are coming.] I’ll be sharing that with you in the upcoming weeks.


Doesn’t this salad look bright and cheery?

Well, it taste exactly how it looks. Bright lemon, juicy persimmon and crunchy kale- perfect for dreary January.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 


Winter Kale Salad with Preserved Lemons & Persimmons

  • Author: Alex
  • Author: Alex
  • Author: Alex


  • 1 bunch kale (I used lactino but any variety will work here)
  • 1 persimmon, thinly sliced
  • 1/4 cup preserved lemons, minced
  • 1/4 cup walnuts, toasted

Shallot Dressing:

  • 1/2 cup chopped shallots
  • 6 tbsp. seasoned rice vinegar
  • 1 1/2 tsp. Dijon mustard
  • 1 1/2 tbsp. olive oil
  • salt/pepper to taste


  1. Thinly slice the kale into ribbon-like shreds and place in a large bowl.
  2. Make the dressing, whisk together the dijon mustard, rice vinegar, and shallots.
  3. Slowly whisk in the olive oil until an emulsion forms (creamy dressing). Season to taste with salt and pepper.
  4. Add 1/4 cup of the dressing to the kale and thoroughly toss. I like to use my hands to massage the dressing into the kale salad. Let sit for 5-10 minutes until slightly softned.
  5. Add toasted walnuts, sliced persimmons, and preserved lemons.
  6. Toss to combine.
  7. Add more dressing/salt/pepper if needed.

did you make this?

Tag @delishknowledge on Instagram and hashtag it #delishknowledge

You can purchase preserved lemons at any gourmet shop, amazon, or make your own. For this recipe, I used a quick-preserve method from Mark Bittman. Same sweet-and-salty flavor, ready in hours instead of days. Once you make a batch, try them in vodka tonics, couscous salads, or stirred into yogurt.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

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    1. Barbara
      January 14, 2014 AT 8:02 pm

      Cant wait to make the preserved lemons I always wanted to learn how to make them and find a way to use them. Cant wait to make the lemons and then of course your kale salad. I love your other kale salads, cant wait to try this one.
      PS Love the new site, looks very clean and inviting.

    2. Sarah @ Making Thyme for Health
      January 13, 2014 AT 9:11 pm

      I didn’t see your old layout but the new one is beautiful! So clean and streamlined.

      This kale salad looks amazing! Lemons this time of year are perfect for a nice healthy dressing and I rarely eat persimmons but this looks like a great way to get them into the diet!

      1. DK
        January 13, 2014 AT 9:18 pm

        Thanks for stopping by Sarah! I rarely eat persimmons as well but when I see them at the farmers market, I get really excited 🙂 They were delicious as a sweet addition to this salad.

    3. Dana @ Conscious Kitchen Blog
      January 13, 2014 AT 2:42 pm

      Love the new layout – especially the home page and the recipe page. Looking forward to seeing what’s to come! 🙂

      1. DK
        January 13, 2014 AT 9:16 pm

        Awesome! Thanks Dana- don’t you just love starting fresh!? I feel like I’m the one who gets a makeover when my blog does 🙂