Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
4.89
from
9
votes
Persimmon Salad
Sweet winter persimmons headline this festive winter salad with prosciutto, cranberries, goat cheese and pecans.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
persimmon salad, persimmon salad recipe
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
6
ounces
greens - baby kale
frisée and radicchio
1-2
ripe Hachiya persimmons
sliced into wedges
1/4
cup
cranberries
1/8
pound
thinly sliced prosciutto
1
ounce
goat cheese
2
tablespoons
pecans
toasted
For the dressing
2
tablespoons
extra virgin olive oil
1 1/2
tablespoons
apple cider vinegar
1
tablespoon
raw honey
1/4
teaspoon
cumin
1/4
teaspoon
dried rosemary
salt and pepper to taste
Instructions
Combine the greens, persimmons and cranberries in a large mixing bowl.
Whisk together all the ingredients for the dressing in a separate small bowl. Pour over the salad and toss to combine.
Plate the salad, roll slices of prosciutto and nestle them into the salad. Top with crumbles of goat cheese and toasted pecans.
Season with coarse salt and fresh pepper before serving.
Nutrition
Serving:
1
SERVING
|
Calories:
234
kcal
|
Carbohydrates:
26
g
|
Protein:
8
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
9
g
|
Cholesterol:
13
mg
|
Sodium:
494
mg
|
Fiber:
6
g
|
Sugar:
16
g