How to Make Persimmon Salad
Freshen up your fall menu with this persimmon salad! Persimmons are paired with cheese, greens, and pomegranate seeds for a juicy side.
Servings 4
Calories 655kcal
Ingredients
For Salad:
- 3 fuyu persimmons peeled, sliced
- 2 red onions sliced, pickled
- 4 oz goat cheese
- 1 cup pomegranate seeds
- 4 cups frisée
- 4 cups mixed greens
- 1 cup pecans toasted
- 2 cups red wine vinegar
- 1 tbsp honey
For Dressing:
- 1 tsp. dijon mustard
- ¼ cup olive oil
- 1 tbsp lemon juice
- 1 tbsp honey
- 3 tbsp white wine vinegar
- ½ tsp cumin
- ½ tsp salt
- ½ tsp pepper
Instructions
Salad:
- Preheat oven to 350 degrees F. Chop the red onions.
- In a medium bowl, pour red wine vinegar and honey. Stir the mixture. Add red onions.
- Let sit for 30 minutes in order for the onions to pickle.
- On a baking sheet, toast the pecans for about 5 minutes. Let cool, then chop.
- Fill a medium sized bowl with water. Open the pomegranate seeds under water. Peel and slice the fuyu persimmons.
Dressing:
- Use a mason jar to combine the mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.
To Assemble:
- Combine frisée and mixed greens in a salad bowl. Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.
- Drizzle dressing. Toss with salad tongs until combined.
- Serve and enjoy!
Nutrition
Calories: 655kcal | Carbohydrates: 71g | Protein: 11g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Cholesterol: 13mg | Sodium: 435mg | Potassium: 815mg | Fiber: 5g | Sugar: 18g | Vitamin A: 768IU | Vitamin C: 103mg | Calcium: 126mg | Iron: 6mg
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