Persimmon Salad with Maple Vinaigrette
My Persimmon Salad with Maple Vinaigrette is the perfect party salad to bring to a holiday potluck. It has beautiful, festive colors and has all the elements of a truly fantastic salad. The fresh lettuce and pepitas complement the sweet persimmon fruit and tangy goat cheese. And don't forget those sweet pomegranate seeds and the maple vinaigrette salad. It's the perfect winter salad that is easy to make, and I know your guests will all rave about it!
Ingredients
Persimmon Salad Ingredients
- 5 oz mixed greens
- 4 fuyu persimmon, sliced (NOT hachiya persimmon)
- 1 cup pomegranate seeds, seeded from 1 Pomegranate
- 1 cup goat cheese, crumbled (4oz)
- 1/3 cup pumpkin seeds, Pepitas, toasted, or pine nuts (or sub 1/2 cup coarsely chopped pecans or walnuts)
Maple Vinaigrette
- 1/4 cup extra virgin olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp real maple syrup
- 2 tsp Dijon mustard
- 1 small garlic clove, pressed or grated
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Toast the pumpkin seeds on a dry skillet over medium heat, tossing until golden and fragrant, about 3-4 minutes then remove from heat and set aside to cool.
- Make the dressing - in a measuring cup or mason jar, combine the dressing ingredients and whisk or cover the jar and shake well until blended. Set aside for the flavors to meld while you prepare the salad.
- In a large serving bowl, create a bed of greens and top with persimmon, pomegranate seeds, goat cheese, and cooled pumpkin seeds. Just before serving, shake the dressing if separated and drizzle the dressing over the top, adding it to taste (I use all of it) and serve. There's really no need to toss the salad since the dressing makes it's way down through the salad.
Notes
Variations
-When persimmon is not in season, you can substitute with crisp pears or sliced apples
-Swap goat cheese for feta or gorgonzola
-Switch the pepitas for chopped nuts Make Ahead - Mix the salad dressing and toast the pumpkin seeds up to 3 days in advance and store in separate airtight containers (dressing in the fridge). Mix the salad ingredients up to 24 hours in advance and store in the fridge covered with plastic wrap so the lettuce won't wilt. Add the dressing just before serving.
-When persimmon is not in season, you can substitute with crisp pears or sliced apples
-Swap goat cheese for feta or gorgonzola
-Switch the pepitas for chopped nuts Make Ahead - Mix the salad dressing and toast the pumpkin seeds up to 3 days in advance and store in separate airtight containers (dressing in the fridge). Mix the salad ingredients up to 24 hours in advance and store in the fridge covered with plastic wrap so the lettuce won't wilt. Add the dressing just before serving.
Nutrition Facts
Persimmon Salad with Maple Vinaigrette
Amount per Serving
Calories
285
% Daily Value*
Fat
15
g
23
%
Saturated Fat
5
g
31
%
Trans Fat
0.001
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
13
mg
4
%
Sodium
198
mg
9
%
Potassium
380
mg
11
%
Carbohydrates
35
g
12
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
7
g
14
%
Vitamin A
496
IU
10
%
Vitamin C
62
mg
75
%
Calcium
73
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
