Kale, Quinoa, and Persimmon Salad

Ingredients:

• 4 cups kale leaves, chopped and stems removed
• 1 cup cooked quinoa, cooled
• 1 persimmon, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup walnuts, roughly chopped
• Salt and pepper to taste

For the Thyme Orange & Cinnamon Pear Balsamic Vinaigrette:

• 1/4 cup Cinnamon Pear Balsamic Vinegar
• 1/4 cup Orange Olive Oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1 tsp Dijon mustard (optional)
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

• In a small bowl, whisk together the cinnamon pear balsamic vinegar, Dijon mustard, and honey or maple syrup. Slowly drizzle in the orange olive oil while continuing to whisk until the vinaigrette is emulsified. Stir in thyme, salt, and pepper. Set aside.
• Place the chopped kale in a large salad bowl. Add a pinch of salt and gently massage the kale with your hands until it becomes tender (about 2-3 minutes).
•  Add the cooked quinoa, sliced persimmon, dried cranberries, and walnuts to the kale.
• Pour the vinaigrette over the salad and toss gently until all ingredients are coated.
• Taste and add additional salt and pepper if needed. Serve immediately.