Add a festive touch to your winter salad with bright and colourful persimmons, pomegranates and apples. Top it off with slivers of cheese and maple-glazed walnuts.
Whisk the dressing ingredients together and set aside to allow flavours to blend.
Heat a small skillet and add ½ cup walnuts. When just beginning to brown and become fragrant, add 1 ½ tablespoons of maple syrup. Cook for a minute or so, then remove to a piece of parchment paper and allow to cool.
Arrange greens on a plate, in a bowl or on a platter. Top with thinly sliced persimmon, cucumber, apple, and cheese. Add pomegranate arils and maple-glazed walnuts. Drizzle with Honey Dijon dressing and serve.
Notes
To make maple-glazed walnuts, see the recipe here or follow these simple instructions:
Heat a small skillet over medium heat.
Add ½ cup walnuts and 1 ½ tablespoons maple syrup and cook, stirring occasionally until walnuts are toasted and syrup has caramelized, about 3 minutes. Sprinkle with a pinch of smoked sea salt, if desired.