I love turning to seasonal produce in recipes like this Mediterranean Persimmon White Bean Kale Salad, which is 100% plant-based (vegan) and gluten-free. The earthy flavors of white beans, kale, and walnuts with sweet, crunchy persimmons shine through in this Mediterranean-inspired salad, which is as easy as one, two, three! It’s hearty enough to pair with a flavorful soup, such as my Vegetable Barley Soup, for a satisfying meal. Plus, it’s rugged enough to meal prep and pack away for on-the-go meals during the week.
Persimmons are in season late summer through early winter, and offer such a unique flavor, color, and texture to cool weather recipes. That bright pink-orange color is a calling card for persimmons’ nutrition power, compliments of phytochemicals. The beans offer a nice dose of protein, fiber, and essential vitamins and minerals. The kale is packed with essential nutrients, too. And the walnuts offer a punch of heart-healthy fats. What’s not to love about that nutrition combination! In fact, I brought this salad to my Thanksgiving potluck this year and it was a huge hit. You can easily substitute a different bean for the white beans, such as chickpeas or black beans, and a different nut for walnuts, such as hazelnuts, pistachios, or almonds. Follow along with my recipe video below to learn how to make this easy, yummy salad in minutes, with only 7 ingredients (not including pantry staples).