Description
This persimmon salad recipe is wonderful for the holiday season — or really, any time of the year! Fresh and bright persimmon slices are tossed with roasted sweet potato, dried cranberries, creamy goat cheese, mixed greens, and a maple vinaigrette. A quick to make salad, it takes just 30 minutes to prepare.
Ingredients
For the Salad
4 ounces of green butter lettuce, chopped
4 ounces of red leaf lettuce, chopped
2 persimmons, sliced
1/2 cup roasted sweet potato
4 ounces crumbled goat cheese
1/4 cup dried cranberries
2 tablespoons pepitas
1 pink lady apple, sliced thin
For the dressing
1 tablespoon whole grain dijon mustard
2 tablespoons maple syrup
1/4 cup extra virgin olive oil
2 tablespoons apple cider vinegar
1/2 tsp salt
1/4 tsp freshly ground black pepper
Instructions
Cut sweet potato into 1/2″ pieces and roast at 400 for 20 minutes -. Remove from oven and let cool slightly
Make dressing by whisking together ingredients in a small bowl
Toss greens, goat cheese, pepitas, and cranberries in a large serving bowl. Place sliced apples and persimmons on top. Drizzle with dressing and serve.
Notes
Look for plump persimmons with smooth, shiny, orange skin free of cracks or blemishes. Buy ripe persimmons only if you plan to eat them within a day or two, and store them in the fridge. Unripe persimmons can take a few days to ripen— keep them at room temperature until ripe.
Nutrition
- Serving Size: 3 oz
- Calories: 435
- Sugar: 12.5g
- Sodium: 387.4mg
- Fat: 15.4g
- Saturated Fat: 4g
- Unsaturated Fat: 8.4g
- Carbohydrates: 69.9g
- Fiber: 9.5g
- Protein: 4.1g
- Cholesterol: 16.7mg