PERSIMMON SALAD WITH HONEY-LEMON DRESSING
Sweet, bright orange persimmons are in season during winter. Put that beautiful fruit to perfect use in a green salad featuring nuts, cranberries, onion, feta and a homemade dressing.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine salad greens, arugula, persimmons, walnuts, cranberries and onion. In a small bowl, whisk lemon juice, oil, honey, allspice and salt. Drizzle over salad; toss to coat. Sprinkle with cheese.
Nutrition Facts :
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gael Escorcia
[email protected]Yum! This salad is a great way to use up ripe persimmons.
Joshua Bella
[email protected]So refreshing and light! The persimmons add a nice sweetness and the dressing is perfectly balanced.
Callum Ennis
[email protected]I love the vibrant colors of this salad! The persimmons, walnuts, and greens make for a visually appealing dish.
Jonah Ks
[email protected]This salad is a great way to showcase seasonal persimmons. The dressing is simple but effective and really enhances the natural flavor of the fruit.
Todo Doki
[email protected]Easy to make and delicious. The persimmons were perfectly ripe and the dressing was tangy and flavorful. I added some crumbled goat cheese for an extra touch of richness.
Russell Osborne
[email protected]I'm not usually a fan of persimmons, but this salad changed my mind! The honey-lemon dressing really brought out the natural sweetness of the fruit. A great way to enjoy persimmons.
Richard Iroka
[email protected]I made this salad for my family and it was a hit! Everyone loved the unique flavor combination and the dressing was a perfect complement to the persimmons. Will definitely be making it again.
Zepeto Girl
[email protected]This persimmon salad was a delightful and refreshing treat! The combination of sweet persimmons, tangy dressing, and crunchy walnuts was pure bliss. I highly recommend trying this recipe.