Fall Persimmon Salad with Ginger Citrus Dressing

What better way to celebrate the end of fall than by eating in season? This beautiful salad features flavors from produce readily available this time of year in a rainbow of colors. 

It’s as important to eat with our eyes as it is to taste our food. Especially as the weather becomes grey and drab, vibrant fruits and vegetables can brighten up our moods as we set down to a meal. 

Fuyugaki, or “fuyu” persimmons, are a Japanese variety. They are eaten like apples when the fruits have firm flesh and turn bright orange. They are sweet and have a slight crispiness to them. Unlike their cousin the Hachiya, these fruits do not have to fully ripen to eliminate their astringent qualities and be enjoyed. Persimmons are very high in vitamin C and beta-carotene, both wonderful for the immune system, and especially at this time of year.

Pomegranates can be tricky to remove the arils without a mess, but I have a trick for that! Halve your pomegranate and pick out the arils in a bowl of water. The arils will sink, the inedible parts will float, and the water will keep everything from staining a beautiful purple. Not only are pomegranate arils gorgeous, but they are also loaded with antioxidants. 

The ginger in the dressing is what makes this salad pop! If you don’t have fresh, experiment with adding small quantities of ground dried ginger until it tastes to your liking.

Feel free to add a sprinkle of goat cheese crumbles or shaved Manchego cheese on top of the fruits and nuts!

Fall Persimmon Salad with Ginger Citrus Dressing

Yield: 2 Servings
Time: 15 minutes

Ginger Citrus Salad Dressing
Ingredients
1/2 tsp date or pomegranate molasses or honey
1 tsp balsamic or white balsamic vinegar
2 Tbsp lemon juice
1 Tbsp citrus juice from grapefruit, mandarins, clementines, limes, or more lemon
2 Tbsp  walnut, macadamia, or avocado oil
1/8 tsp fresh ginger, finely grated OR pinch ground ginger
sea salt, to taste
black or white pepper, freshly cracked

Persimmon Salad
Ingredients

2 handfuls baby mixed greens (blends, frisée, endive, radicchio would all work well)
1 whole Fuyu persimmon sliced thin and in quarters
4 Tbsp pomegranate arils
2 Tbsp walnut pieces, preferably toasted
1/2 pink grapefruit or 1 mandarin orange, segmented

Directions
1. Mix dressing ingredients in a jar and shake well. Dip a lettuce leaf in to taste, and adjust for seasonings.
2. Place a handful of lettuce into each salad bowl. Top with sliced persimmons, pomegranate arils, grapefruit segments, and walnuts.
3. Add dressing just prior to serving.




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