From my friends over at Brain Bars a delicious fall, brain-healthy salad.
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed orange or lemon juice
- 1 small garlic clove
- ¾ teaspoon kosher salt
- 1 cups bunch kale
- 1 cup raw walnut halves or pieces
- 1 teaspoon coconut palm sugar
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper
- ½ small head radicchio
- 2 ripe persimmons
- freshly ground black pepper
Preheat your oven to 350ºF.
In a medium salad bowl, whisk 2 tablespoons of the oil, the orange or lemon juice, garlic, and ½ teaspoon salt.
Add the kale and radicchio and toss well to coat. Use your hands to ensure all the greens are coated evenly with the dressing. Set aside at room temperature while you make the rest of the salad, at least 20 minutes.
Place the walnuts on a small baking sheet. Toast for 5 to 7 minutes, until fragrant and golden brown. Meanwhile, stir together the sugar, cumin, cinnamon, cayenne, and ¼ teaspoon salt in a small bowl; set aside.
Heat the remaining teaspoon of oil in a large skillet over low heat. Add the toasted walnuts and toss to coat. Remove from the heat and stir in the spices until the walnuts are coated evenly.
Add the radicchio to the kale and toss to combine. Top the greens with the persimmons, the spiced walnuts, and any oil from the skillet. Toss until the persimmons are also coated with the dressing. Finish the salad with a pinch more salt and freshly ground black pepper, if you like. Serve immediately.