Persimmon Pomegranate Salad with Maple Walnuts
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.
Prep Time 15 minutes
Total Time 15 minutes
- 4 cups field greens
- 1 persimmon, thinly sliced
- 1 medium apple, thinly sliced
- 1/4 long English cucumber, thinly sliced
- 1/2 cup pomegranate arils
- 1/2 cup maple glazed walnuts
- 1/2 cup Manchego cheese, shaved or slivered
Honey Dijon Dressing
- 1/4 cup white wine vinegar
- 1 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1/2 tsp sea salt
- 1/2 clove garlic
- 1/2 cup olive oil, extra virgin
- 1/2 tsp black pepper, freshly ground
Whisk the dressing ingredients together and set aside to allow flavours to blend.
Heat a small skillet and add 1/2 cup walnuts. When just beginning to brown and become fragrant, add 1 1/2 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.
To make maple-glazed walnuts, see the recipe here or follow these simple instructions:
Heat a small skillet over medium heat.
Add 1/2 cup walnuts and 1 1/2 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.