Persimmon Salad With Maple Vinaigrette
A fresh and vibrant salad featuring Fuyu persimmons, mixed greens, pomegranate seeds, goat cheese, and toasted pumpkin seeds, dressed with a homemade maple vinaigrette.
- Category: Salad
- Method: Assembly
- Diet: Vegetarian
Ingredients
Scale
- 5 oz mixed greens
- 4 Fuyu persimmons, thinly sliced (ensure they are firm, not Hachiya)
- 1 cup pomegranate seeds
- 1 cup crumbled goat cheese (about 4 oz)
- 1/3 cup toasted pumpkin seeds (pepitas)
- For the Maple Vinaigrette:
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp real maple syrup
- 2 tsp Dijon mustard
- 1 small garlic clove, pressed or grated
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- First, prepare the maple vinaigrette. In a small measuring cup or a mason jar, combine the extra virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, pressed garlic, sea salt, and black pepper.
- Whisk vigorously or shake the jar well until all ingredients are thoroughly blended. Set aside to allow the flavors to meld.
- If your pumpkin seeds are not already toasted, gently toast them in a dry skillet over medium heat for 2-3 minutes until fragrant. Let them cool.
- In a large serving bowl, create a bed with the mixed greens.
- Arrange the sliced Fuyu persimmons, pomegranate seeds, crumbled goat cheese, and toasted pumpkin seeds over the greens.
- Just before serving, re-shake or whisk the vinaigrette if it has separated. Drizzle the dressing generously over the salad.
- Serve immediately, allowing guests to enjoy the fresh flavors and textures.
Notes
- Ensure persimmons are firm Fuyu variety, not soft Hachiya.
- Pumpkin seeds can be toasted ahead of time for convenience.