Hearty Tuscan kale and persimmon salad with creamy chèvre, smoky pepitas and crispy prosciutto
SERVES: 4
As the seasons shift and the air turns crisp, I find myself craving dishes that embrace the transition to cooler months — heartier flavors, richer textures, and a touch of warmth. This Tuscan kale and persimmon salad is one of my favorites, a beautiful balance of contrasts that feels both indulgent and nourishing. The earthy, sturdy kale pairs perfectly with the delicate sweetness of ripe persimmons, while creamy chèvre adds a luxurious richness. I love the crunch of smoky spiced pepitas, the savory crispness of prosciutto, and the bright, tangy bite of pickled shallots. All of it comes together with a vibrant lemon-shallot vinaigrette, creating a dish that feels effortlessly elegant yet deeply satisfying — just what I want on my table this time of year.
INGREDIENTS
For the dressing
1/2 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1 Tablespoon shallots, minced
1 teaspoon dijon mustard
1/2 teaspoon runny honey
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the smoky spiced peptitas
1 1/2 cups pepitas
1 Tablespoon extra Virgin Olive Oil
1/2 teaspoon Spanish hot smoked paprika
1/2 teaspoon garlic powder
3/4 teaspoon fine sea salt
1/8 teaspoon Aleppo Pepper
Pinch cayenne pepper
For the pickled shallots
2 medium shallots; sliced into thin rings
1/2 cup unseasoned rice vinegar
1/2 Tablespoon granulated sugar
1/2 Tablespoon Diamond kosher salt
For the salad
2 bunches lacinato, Tuscan kale; washed, de-stemmed and torn into bite-sized pieces
2 medium Fuyu persimmons; washed, peeled and sliced into 1/4-inch thick slices
1/3 cup chèvre cheese; crumbled
4 thinly sliced pieces of prosciutto crudo
1 Tablespoon pickled shallots
2-3 Tablespoons smoky spiced pepitas
METHOD
For the dressing
In a large bowl combine all ingredients for dressing except olive oil. In a slow, steady stream whisk in olive oil until emulsified. Season to taste with salt and pepper. Set aside.
For the smoky spiced peptitas
Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
In a medium bowl combine all the spices and olive oil. Add the pepitas and stir until throughly coated. Spread onto baking sheet in a well-spaced, even layer. Roast for 12-15 minutes, stirring halfway through, until seeds are lightly toasted. Remove from oven and allow to cool before transferring to an airtight container.
For the pickled shallots
Place sliced shallots in a small bowl or jar. In a small saucepan over medium heat combine vinegar, sugar and salt. Bring to a simmer and swirl until sugar is dissolved. Remove brine from heat and pour over shallots. Let cool and store in airtight container in refrigerator for up to 2 weeks.
For the salad
Heat a large, non-stick frying pan over medium-high heat. Working in batches place prosciutto slices in a single layer in a medium frying pan. When the prosciutto slices begin to curl — approximately 1-2 minutes, turn and continue to cook until crispy, an additional 1-2 minutes. Remove from pan and place on a paper-towel lined plate. Once cool, break into smaller pieces and set aside until ready to use.
Place kale in large bowl and add enough dressing to lightly coat leaves. Massage kale for a couple minutes, which will soften the leaves. Let stand for about 15-20 minutes. When ready to serve add persimmons and pickled shallots to bowl and toss. When ready to serve, transfer to a serving dish and sprinkle with chèvre, pepitas and prosciutto. Finish with a drizzle of dressing and serve.
Buon Appetito!
NOTES
Apples or pears can be substituted for persimmons.
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