November 23rd, 2024
Recipes
Persimmon Salad with Candied Walnuts
Valentina P
- Difficulty
•
- Time 15"
If you're new to the flavor of seasonal persimmons, this easy salad recipe is a wonderful way to get introduced. Thinly sliced persimmons are combined with crisp cucumbers, endive, and candied walnuts, then drizzled in a sweet lemon-honey vinaigrette. It's a delicate salad, perfect for entertaining or alongside a richly flavored main course such as lamb chops. No matter which variety of persimmon you choose, look for one that is rich in color with deep red undertones and smooth skin.
How To MakeDiet Type: Paleo
Shopping List
-
Salad
- 1 persimmon, peeled and thinly sliced
- 1 endive spear (about 1 cup chopped)
- 1/2 cup cucumber, peeled and thinly sliced (about 1 persian cucumber)
- 1/4 cup walnuts
- 1 1/2 teaspoons honey
- 2 tablespoons pomegranate arils Lemon-Honey Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon lemon juice
- 1/2 tablespoon honey
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 325°F. In a small bowl, mix the walnuts with the honey until lightly coated. Add a little more honey if needed. Spread the sticky nuts evenly onto a parchment-lined baking sheet (aluminum foil does not work as well here, since it tends to stick). Use your hands to separate any nuts that have clumped together. Bake for 7 to 9 minutes, or until the nuts are slightly bubbling and golden. Remove from the oven and let cool. Once cooled enough to handle, use your hands to pry the nuts from the parchment.
- Step 2: While the nuts bake, combine the vinaigrette ingredients in a small bowl or jar. Give it a good shake or stir to combine.
- Step 3: Combine the persimmon slices, chopped endive, and cucumbers in a mixing bowl. Toss with a little splash of the vinaigrette and transfer to a serving plate. Sprinkle the candied walnuts and pomegranate arils on top.
- Serve: Drizzle with the remaining vinaigrette, to taste. Enjoy.
Nutrition
If you're new to the flavor of seasonal persimmons, this easy salad recipe is a wonderful way to get introduced. Thinly sliced persimmons are combined with crisp cucumbers, endive, and candied walnuts, then drizzled in a sweet lemon-maple vinaigrette. It's a delicate salad, perfect for entertaining. No matter which variety of persimmon you choose, look for one that is rich in color with deep red undertones and smooth skin.
How To MakeDiet Type: Plant-based
Shopping List
-
Salad
- 1 persimmon, peeled and thinly sliced
- 1 endive spear (about 1 cup chopped)
- 1/2 cup cucumber, peeled and thinly sliced (about 1 persian cucumber)
- 1/4 cup walnuts
- 1 1/2 teaspoons maple syrup
- 2 tablespoons pomegranate arils Lemon-Honey Vinaigrette
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon lemon juice
- 1/2 tablespoon maple syrup
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 325°F. In a small bowl, mix the walnuts with the syrup until lightly coated. Add a little more syrup if needed. Spread the sticky nuts evenly onto a parchment-lined baking sheet (aluminum foil does not work as well here, since it tends to stick). Use your hands to separate any nuts that have clumped together. Bake for 7 to 9 minutes, or until the nuts are slightly bubbling and golden. Remove from the oven and let cool. Once cooled enough to handle, use your hands to pry the nuts from the parchment.
- Step 2: While the nuts bake, combine the vinaigrette ingredients in a small bowl or jar. Give it a good shake or stir to combine.
- Step 3: Combine the persimmon slices, chopped endive, and cucumbers in a mixing bowl. Toss with a little splash of the vinaigrette and transfer to a serving plate. Sprinkle the candied walnuts and pomegranate arils on top.
- Serve: Drizzle with the remaining vinaigrette, to taste. Enjoy.
Nutrition
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What you should eat next
Persimmon Salad with Candied Walnuts
PT15M 1 persimmon, peeled and thinly sliced 1 endive spear (about 1 cup chopped) 1/2 cup cucumber, peeled and thinly sliced (about 1 persian cucumber) 1/4 cup walnuts 1 1/2 teaspoons honey 2 tablespoons pomegranate arils 2 tablespoons extra-virgin olive oil 1/2 tablespoon lemon juice 1/2 tablespoon honey salt and pepper, to taste Gluten Free Paleo Vegan 2 Servings
Ingredients:
