Colorful harvest salad with persimmon

This wonderfully colorful and fresh salad combines many of my fall harvest favorites from the veggie section of my local store. The purple hue of red cabbage, the textures and deep green tones of kale and black kale (cavolo nero), the shimmering yellow color of quinoa cooked in turmeric-flavored water, and the gorgeous orange hue of persimmons!

The salad is prepared in the blink of an eye, or should I say with the swing of a knife. The quinoa is obviously cooked and the pine nuts are roasted in a pan, but everything else is prepared with a just knife and a cutting board. Thus, preparing this meal results in the tiniest amount of dishes and loads of amazing taste! :)

Fresh lime salad dressing

The flavors of the salad are brought together by the fresh lime salad dressing, which also makes the salad wonderfully juicy. In the dressing, I also used fresh harvest olive oil from Happyolive, which helps the body to better utilise all the fat-soluble vitamins from the green vegetables.

Roasted pine nuts

I sprinkled roasted pine nuts on top of the salad. They give the salad a nice crunchier texture, but above all, their roasted flavor provides a great contrast to the light and fresh flavors of the salad.

Kale and black cabbage (cavolo nero)

I love using kale and black cabbage in salads, largely because of their flavor and texture. The texture of kale and black cabbage remains firm even after being stored in the refrigerator, which makes this and other kale salads great as take-away lunches too! Sometimes I even rub the salad dressing into the kale leaves so that they also soften. This time I left the leaves crispy.

Without the yellow quinoa (see the photo further down for a version with the quinoa)

A fresh harvest salad with persimmons

Yield: 4 portions

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Ingredients

• 2 red sweet long bell peppers

• 1/2 small red cabbage

• 1 bunch coriander (cilantro)

• 1/2 bag (100 g) black cabbage (cavolo nero)

• 1/2 bag (75 g) kale

• 2 persimmons / sharon fruits

• 1/2 dl pine nuts (toast on a dry pan)

Quinoa

• 2,5 dl (1 cup) quinoa (measure dry, cook according to package instructions)

• salt and approx. 3/4 teaspoon of turmeric and a pinch of black pepper in the quinoa cooking water

Lime salad dressing

• 3 limes (juice of 3 and zest of 1 lime)

• 3 Tbsp of olive oil

• 1 Tbsp maple syrup

• approx. 1 teaspoon of salt

Preparation

1. Cook quinoa in water seasoned with salt, turmeric and black pepper. Let it cool.

2. Cut the peppers into thin strips.

3. Remove the white, thick leaf stalks from the kale and black cabbage and then cut the green parts into thin strips.

4. Chop the cilantro and chop the persimmons / sharon fruit (wash the fruit so you can cut it with the skin on). Cut the red cabbage lengthwise into 4 wedges and then thinly slice them.

5. Toast the pine nuts in a dry pan.

6. Put the peppers, black and green cabbage and red cabbage in a large bowl. Add the cooled quinoa. Top with cilantro, then persimmon / sharon fruit.

7. Mix the ingredients of the salad dressing and shake to combine them, e.g. in a glass jar, then pour into the salad. Add the roasted pine nuts on top.

With the yellow quinoa

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