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Persimmon Salad with Pomegranate and Walnuts
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Persimmon Salad with Pomegranate and Walnuts
Recipe Amount:
6
Serving Size:
1
Sodium per Serving (mg):
5
Very festive and colorful salad. Super easy and using the basic vinaigrette, it;s very fast to make.
Ingredients
- 2 Oz Raw Walnuts - About 1/2 cup
- 2 Tbl Sugar, White Granulated
- 8 Oz Lettuce
- 3 Persimmon - Peeled, cored and cut into 1/2 inch wedges
- 5 Tbl Basic Vinaigrette
- 1/2 Cup Pomegranate, Seeds
Preparation
Step 1:
Heat oven to 350F degrees. To make the sugared walnuts, line a baking sheet with parchment paper. Put walnuts in a small bowl. Pour very hot water over walnuts for 1 minute, then drain. Add sugar and mix to coat nuts evenly; then spread on the parchment paper. Bake for 7 to 10 minutes, until crisp and carmelized. Cool, then break walnuts apart. (May be prepared up to 5 days in advance, stored in an airtight container)
Step 2:
Line bottom of low, wide salad bowl with the lettuce. Add the persimmons on top of the lettuce. Drizzle with the basic vinaigrette. Add the walnuts and sprinkle the pomegranate seeds over the top.
Step 3:
Step 4:
Step 5:
Step 6:
Links to Any Ingredients Used
Variations
Additional Notes
Have Extra? Use it in These Recipes
Estimated Nutritional Information:
Serving Size:
1
Calories (kCal):
227
Fat (g):
13
Cholesterol (mg):
0
Sugar (g):
19
Protein (g):
4
Fiber (g):
5
Sodium (mg):
5
Potassium (mg):
317