The incredible flavorful fall salad features my all time favorite fall fruit: PERSIMMONS! Get ready to be obsessed!
Prep Time10mins
Cook Time0mins
Total Time10mins
Course: Salad
Cuisine: Mediterranean
Keyword: persimmon salad, recipes with persimmons, how to use persimmons, persimmons in salad, farmers market salad, fall farmers market salad
Servings: 8people
Author: Gaby
Ingredients
2poundsFuyu persimmons and/or Honeycrisp Apples
8ouncesRadicchio or Treviso
4ouncesbaby kale or another hearty green
3tablespoonsolive oil
2tablespoonsapple cider vinegar
1teaspoonhoney
1shallot, finely chopped
Kosher salt, freshly cracked black pepper and red pepper flakes to taste
1/2teaspoonground cumin
1/4cuppomegranate seeds
3tablespoonscandied walnuts or marcona almonds
Instructions
Cut off the tough green tops and slice each persimmon in 10 to 12 wedges.
In a small jar, combine the olive oil, vinegar, honey, shallot, cumin, red pepper flakes, salt and pepper. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon. There should be just enough red pepper flakes to give it a little kick. If you'd like it hotter, add more and shake again
Combine the persimmons, radicchio, kale and the dressing in a work bowl and toss to coat well. Turn the salad out into a decorative bowl and sprinkle with the pomegranate seeds and walnuts. Taste and adjust seasoning as needed.