Persimmon Winter Salad

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Salade d’hiver aux kakis Persimmon Winter Salad

Try my new favorite salad! This simple recipe is perfect as a side dish, combining flavorful ingredients to create a succulent and colorful dish.

Preparation 15 min
Cooking 0 min
Portion 4

Nutrition Facts (per serving)

Calories
240
Fat
9
Carbohydrates
35
Fibre
7
Protein
5
Sodium
220

Ingredients

Salad

  • 1 L (4 cups) lettuce, coarsely chopped
  • 4 pickled or cooked beets, sliced
  • 2 persimmons, thinly sliced
  • 1 large roasted red pepper, thinly sliced
  • 80 ml (⅓ cup) feta cheese (or hummus), crumbled, optional
  • 60 ml (¼ cup) dried cranberries
  • 60 ml (¼ cup) pecans, coarsely chopped

Dressing

  • Juice of ½ lime (15 ml or 1 tbsp)
  • 15 ml (1 tbsp) light mayonnaise
  • 7.5 ml (½ tbsp) whole-grain mustard
  • 7.5 ml (½ tbsp) maple syrup (or honey)
  • Salt and pepper, to taste

Preparation

  1. In a large bowl, combine all the salad ingredients.
  2. In a small bowl, whisk together all the dressing ingredients.
  3. Just before serving, toss the salad with the dressing to coat evenly.

Notes

Keeps for up to 3 days in an airtight container, storing the dressing separately.

Persimmon, Japan's national fruit, is a great source of vitamin A, vitamin C, and fiber!

Elsa Rochette
Registered Dietitian Nutritionist in Quebec City