A delicious healthy kale salad recipe slowly roasted on a sheet pan to crunchy perfection! Roasted chickpeas, cranberry and persimmon kale salad is light and packed with sweet and spicy flavors! 

Prep time:  10 mins  Cook time:  40 mins  Total time:  50 mins  Serves: 4

2 cups baby kale leaves
2 cups sliced Fuyu Persimmon Fruit
1 cup frozen cranberries
1 cup pecans
½ cup cucumber, diced
1 cup chickpeas, drained and rinsed and dried with a towel
1 teaspoon harissa seasoning
½ teaspoon salt
¼ teaspoon black pepper
⅓ cup of avocado oil
1 Tablespoon lemon juice
2 teaspoons champagne vinegar
¼ teaspoon Himalayan salt
⅛ teaspoon fresh ground pepper
1 teaspoon poppy
  1. Preheat the oven to 400 degrees F. Line with parchment paper if needed. In rows add the slices of persimmon, then cranberries, then chickpeas. Sprinkle the chickpeas with harissa seasoning. Sprinkle the entire pan with ½ teaspoon of salt and ¼ teaspoon of black pepper. Roast for 40 minutes, flipping halfway through.
  2. Make the dressing: In a small bowl mix the avocado oil, lemon juice, champagne vinegar, poppy seeds, ¼ teaspoon of Himalayan salt and ⅛ teaspoon of fresh ground pepper. Mix well.
  3. When the chickpeas, persimmons and cranberries are cooked let cool. In a large bowl add the chickpeas, persimmon slices and cranberries. Add the baby kale, cucumbers and pecans. Add a little dressing at a time to taste. Toss to coat then serve.

Recipe Courtesy: Danielle Fahrenkrug