Originally native to China, the Persimmon, is Japan’s national fruit. It is high in vitamins A & C and is a great source of fiber. Generally, they have a sweet flavor and pulpy texture. If allowed to ripen fully, the flesh can almost be scooped out with a spoon.

This is a great winter salad—especially since walnuts are also in-season—so you should easily find them at your local, California Farmer’s Market.

Ingredients

FOR THE DRESSING

½ cup extra virgin olive oil

3 tablespoons champagne vinegar

1 tsp. sea salt

¼ tsp. fresh ground black pepper 

FOR THE SALAD 

1 pound spicy, mixed baby greens

½ cup walnuts, toasted and coarsely chopped

1 giant Fuyu persimmon, peeled and cut into ½ inch wedges

½ cup pomegranate seeds

Directions 

1. FOR DRESSING: Gradually whisk oil into vinegar in a small bowl. Season with salt.
2. FOR SALAD: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat. Season with salt and pepper to taste.

 Variations

1. Add ½ cup crumbled goat cheese
2. Add one medium avocado, sliced
3. Add 1 ½ cup of 1” diced white meat chicken for protein/a complete meal