Roasted Kale, Persimmon & Beet Salad

Written by Eydie Desser

This is a wonderful and vibrant fall salad to serve your guests. I love roasted kale and it doesn’t need oil to taste good!  Just moisten the kale with a little mushroom or vegetable stock, some spices, and a splash of vinegar.  It’s healthier and more flavorful than adding oil! The herbs make the dish sing!  You can add chickpeas or beans to this pretty salad for a heartier meal.


  • 6 Fuyu persimmons, halved and thinly sliced
  • 4 small golden beets, peeled, halved and thinly sliced
  • Freshly ground black pepper, to taste
  • 1 large bunch curly green kale, stems removed and leaves finely sliced
  • 2-3 TB mushroom or vegetable stock
  • 1 lemon cut in half
  • 2-3 TB red wine vinegar, or other vinegar of your choice
  • ¼ cup, packed, basil leaves, finely sliced
  • ¼ cup cilantro leaves, chopped
  • ¼ cup mint leaves, finely sliced


Preheat the oven to 350℉

1- Heat a large, well-seasoned cast iron skillet over medium high heat, until very hot.  If your cast iron skillet isn’t seasoned well, or you are using a stainless steel pan instead, then put 1/4 tsp. olive oil in the pan and using a paper towel, wipe the bottom of the pan with the oil. (We never use oil in Garden of Eydie recipes, but in this instance, it keeps the fruit from sticking to the pan). Plus, you’re getting so little oil in your body, it won’t hurt!

2- Turn the heat down to medium. In batches, and in one layer, add sliced persimmons and beets to the pan. 

3- Sear the fruit until it starts to become soft and just a bit browned, about 2-3 minutes. 

4- Flip over and cook for another 1-2 minutes. 

5- Remove and set aside.

6- Place the prepared kale into a large bowl. Moisten with mushroom or vegetable stock, and add freshly ground black pepper to taste.

7- Toss to combine. 

8- Pour the kale onto a parchment paper lined rimmed sheet pan and place in the center of the preheated oven. 

9- Cook for 6-8 minutes, or until crisp and before it browns.. 

10- Remove from the oven and immediately squeeze fresh lemon juice over the kale.

11- Pour the vinegar In the bottom of a salad bowl.

12- Place salad utensils over the vinegar. 

13- Place the grilled fruit, roasted kale and herbs on top.

14- When you’re ready to serve, toss the salad.

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