optional: crumbled goat cheese, feta or ricotta salata
Place the cumin in a small, dry skillet and toast over medium heat, shaking frequently, until fragrant, about 2 minutes. Let cool, then grind in a spice grinder or mortar and pestle. In a bowl or measuring pitcher, whisk in the olive oil, lemon juice, maple syrup, and salt. Place the prepared kale leaves in a large bowl and toss with the dressing, using your hands to squeeze and squish the kale; this helps to make it tender and absorb the dressing. Set aside while you prepare the remaining ingredients, at least 5 minutes or up to 30 minutes.
Add the herbs, nuts, and fruit to the bowl and toss well to coat. Toss with crumbled cheese if using and serve immediately, or chill for up to several hours.
With inspiration from Yummy Supper.Feel free to use any combination of soft herbs that you like here, including dill, fennel fronds, tarragon, cilantro, basil, or celery leaves.Nutritional values are based on one of two large servings without cheese.
Herbed Kale Salad with Persimmon, Pomegranate and Maple-Cumin Dressing recipe by Alanna Taylor-Tobin of The Bojon Gourmet. Source: https://bojongourmet.com/herbed-kale-salad-with-persimmon-pomegranate-and-maple-cumin-dressing/.