Spicy Mixed Greens & Persimmon Salad
Posted on 24 October 2016
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.
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
- FOR DRESSING: Gradually whisk oil into vinegar in a small bowl. Season with salt.
- 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.
- Add ½ cup crumbled goat cheese
- Add one medium avocado, sliced
- Add 1 ½ cup of 1” diced white meat chicken for protein/a complete meal