PERSIMMON SALAD

Looking for persimmon recipes? This persimmon salad calls for roasted persimmons, shaved parmesan, and a delectable honey walnut dressing. It's a perfect option for a quick add on to dinner or for entertaining guests this season.

Course Salad, Salad Dressing, Salad/ Side Dish

Cuisine American, New American

Keyword fall, salad, vegetarian, winter

Prep Time 10

Cook Time 10

Servings

Calories 363kcal

Author Luci Petlack

Ingredients

HONEY WALNUT DRESSING

2 tablespoons walnut oil
1 tablespoon honey
1 teaspoon apple cider vinegar
¼ teaspoon fine sea salt
⅛ teaspoon ground black pepper

PERSIMMON SALAD

2 Fuyu persimmons sliced
1 tablespoon extra virgin olive oil
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
¼ teaspoon fine sea salt
Pinch of cayenne pepper
5- ounce bag mixed greens
¼ cup dried cranberries
¼ cup shaved parmesan cheese
¼ cup salted pecan halves
¼ cup raw walnut pieces

Instructions

Preheat the oven to 400 degrees F.
To make the dressing, whisk together all the ingredients in a small dish until smooth. Set aside.
Spread the persimmons in a single layer on a baking sheet. Drizzle with the olive oil and sprinkle with cinnamon, cumin, salt, and cayenne. Stir around to coat with the oil and seasonings. Bake for 5 minutes, stir, and return to the oven for 5 more minutes until the slices are browned on the edges and tender. Allow to cool while you assemble the salad.
Add the greens to a bowl and pour in the dressing. Toss to lightly coat the greens. You can assemble the salad in the same bowl or transfer it to a serving plate or platter. Top with the cranberries, parmesan, pecans, and walnuts. Then arrange the roasted persimmons over the salad. Serve right away.

Notes

The greens are very light dressed due to all the other components of the salad adding a lot of flavor. The dressing recipe can easily be doubled to serve extra dressing on the side.

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