Fall Persimmon Salad
Fall provides an abundance of choices for mixing up your salad ingredients. We've used colorful persimmon and pomegranate seeds to bring warming colors to the plate. Persimmons are available in many varieties but we prefer the Fuyu. It is not astringent like the hachiya and holds up well in salads or just eating it by the slice.
Nutritional Facts: The bright orange color of the persimmon is a clue to it's high phytonutrient and antioxidant power. They are also a an excellent source of vitamin A, C and fiber. As with all fruits persimmons contain a high amount of fructose, so limit your servings to no more than one a day.
Preparation time: 20 minutes
Total time: 20 minutes
Gluten-free, dairy-free, egg-free, soy-free, no processed sugar
½ c pecans
2 Fuyu persimmons, cut into thin slices
8 oz mixed greens (or substitute with baby kale* or arugula)
½ cup fresh pomegranate seeds
2T minced shallot
2t red wine vinegar
Salt & pepper to taste
¼ c extra virgin olive oil
1. Lightly roast the pecans in oven or in skillet on stove. Let cool and chop.
2. Make vinaigrette by combining first 5 ingredients in a small bowl. While whisking vigorously, slowly drizzle oil in to combine thoroughly.
3. Assemble salad and pour dressing over just before serving.
*Cook's Note: When using kale in salads we prefer to coat the kale in dressing and massage it into leaves about 10-15 minutes before serving. This will soften the kale leaves and make it easier to chew.