Recipe Persimmon, Pomegranate, and Massaged Kale Salad

Preheat the oven to 375 degrees F (190 degrees C) and line a tray with parchment paper. Coat macadamia nuts in maple syrup and salt, then toast them for 5 minutes until golden before adding another tablespoon of syrup. Create a dressing by whisking orange juice, lemon juice, maple syrup, and black pepper. In a large bowl, massage the kale with olive oil and salt for 3 to 5 minutes to soften. Mix in the persimmon slices and dressing, then serve topped with pomegranate seeds and the roasted macadamia nuts.