Why I like this…
One of the things I like to do with changing seasons is take advantage of seasonal vegetables. This salad showcases persimmons, which are a delicate fruit available from October to January. If you’ve never had a persimmon, I highly recommend trying one. They can be added to salad or used as a standalone side dish. For this dish, I used a fuyu persimmon, which almost looks like an orange tomato.
Why it matters…
Eating with the seasons takes advantage of fruits and vegetables that are at their prime during that time. If a food is eaten closer to its harvest point, it will contain a higher amount of nutrients. This means you get more in each bite. Persimmons are rich in a variety of nutrients including beta-carotene.
Winter Salad with Persimmon and Pecans
4
servings15
minutes5
minutes219
kcalIngredients
5 Cups 5 Mixed Greens
1 Medium 1 Persimmon
1/2 Medium 1/2 Gala Apple
1/4 Cup 1/4 Pecans
1/4 Cup 1/4 Pumpkin Seed
1 Tsp 1 Maple Syrup
2 oz 2 Herbed Goat Cheese
2 Tbsp 2 Extra Virgin Olive OIl
1 Tbsp 1 Lemon Juice
Directions
- Rinse and dry mixed greens. Place in a bowl.
- Slice persimmon into thin wedges and, if desired, cut into smaller pieces from there. Place in bowl with greens.
- Slice gala apple in half and dice. Add to the greens.
- Heat a dry, heavy skillet over medium heat. Add pumpkin seeds to pan and stir and shake to toast seeds evenly. When toasted, or popping slightly, remove from pan and set aside.
- Next, place pecans in the heated skillet and dry toast. After 1-2 minutes, add maple syrup and toss. Remove from heat and set aside.
- Blend extra virgin olive oil and lemon juice. Pour this over the salad.
- Next, add crumbles of herbed goat cheese, the toasted pecans, and pumpkin seeds. Toss until the mixture is thoroughly coated.
- Salt and pepper to taste if desired.