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Chef Megan Mitchell

Online Cookbook

Red Kale, Persimmon and Feta Salad

Red Kale, Persimmon and Feta Salad


  • 1 bunch red kale, cleaned and middle stems removed
  • 1 Fuyu persimmon, halved and thinly sliced
  • 1 Asian pear, cored and thinly sliced
  • 1 avocado, cut into small chunks
  • 3 ounces feta cheese, preferably goat
  • 1 shallot, minced
  • 3 tbsp. champagne vinegar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • ¼ cup extra virgin olive oil
  • Salt and pepper, to taste


  1. In a bowl combine everything for the dressing. Taste and check seasoning. Set aside. The longer it sits, the better it gets.

  2. Tear the cleaned and de-stemmed kale leaves into bite sized pieces. Place into a large bowl. Drizzle with a little of the dressing and “massage” the kale. Take the kale into your hands and squeeze and rub together. This removes the bitterness and rough texture from the kale leaving an edible and tasty leaf.

  3. Place the “massaged” kale into a serving bowl and layer with the sliced persimmons, pears and avocado. Drizzle with a little more dressing and finish with a crumble of feta. Serve immediately. 


    Recipe Courtesy of Megan Mitchell

    As seen on Domaine Home

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