Persimmon Salad

• hidangan: 6 servings
• masa aktif: 15 minutes
• jumlah masa: 25 minutes

Bahan-bahan

4-5 ounces baby spinach

1 large Fuyu persimmon (chopped (no need to peel!); do not use Hachiya persimmon with pointed bottom (see notes))

⅓ cup dried cranberries

⅓ cup crumbled feta cheese

⅓ cup sliced almonds

2 tablespoons fresh orange juice

1½ tablespoons apple cider vinegar

1 tablespoon maple syrup

1½ teaspoons dijon mustard

¼ cup extra virgin olive oil

salt and pepper (to taste)

Arahan

toast almonds

Toast the almonds on a rimmed baking sheet at 350 degrees for 8-10 minutes, or until golden brown and fragrant. Check for doneness after 8 minutes to ensure that they don't burn. Set aside to cool.

add ingredients to bowl

Place the spinach, persimmon, cranberries, feta cheese and almonds in a large bowl.

prepare dressing

Place orange juice, vinegar, maple syrup, dijon, olive oil, salt and pepper in small mason jar. Cover with a lid and shake vigorously until combined.

toss salad

Pour the dressing over the salad and toss gently. Serve immediately and enjoy!

Nota

Be sure to use Fuyu persimmons with the flat bottoms in this recipe. Hachiya persimmons with the pointed bottoms are extremely astringent unless they’re totally ripe. When they’re ripe, they’re too soft and mushy in texture to be used in this salad.

Pro tip: Make the dressing in advance, and double the batch for use during the week. The almonds may also be toasted in advance, or purchase pre-toasted nuts as a time saver.

Persimmon salad is extremely versatile! It may be customized with your favorite greens, dried fruit and nuts, and the feta cheese may be substituted with goat cheese or omitted altogether for a vegan option.

Nutrition information includes all of the dressing, though you may not need it all.

Pemakanan

• Saiz Hidangan: 1 g
• Kalori: 216 kcal
• Jumlah Lemak: 17 g
• Lemak Tepu: 3 g
• Kolesterol: 7 mg
• Natrium: 123 mg
• Jumlah Karbohidrat: 12 g
• Serat Pemakanan: 2 g
• Jumlah Gula: 8 g
• Protein: 5 g