Description
A vibrant and delicious persimmon salad that combines fresh ingredients for a delightful meal or side dish.
Ingredients
Scale
- 2 ripe Fuyu persimmons
- 2 cups mixed greens (arugula, spinach, or kale)
- 1 cup crumbled feta cheese (or goat cheese)
- 1/4 cup thinly sliced red onion
- 1/4 cup walnuts or pecans (lightly toasted)
- 1/4 cup dried cranberries or pomegranate seeds
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar or apple cider vinegar
- Salt and pepper to taste
Instructions
- Start by preparing your ingredients. Wash the mixed greens thoroughly and spin them dry in a salad spinner.
- Next, peel the persimmons if you like, and slice them into thin wedges or bite-sized pieces.
- In a large salad bowl, combine the mixed greens, sliced persimmons, and red onions. Toss gently to mix.
- Now, sprinkle the crumbled feta cheese and nuts over the salad.
- For the dressing, whisk together the olive oil and balsamic vinegar in a small bowl. Season with salt and pepper to taste.
- If you want to add color, toss in the dried cranberries or pomegranate seeds.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days and keep the dressing separate.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg