Fuyu Persimmon Walnut Salad
A fresh and colorful fall salad made with sweet Fuyu persimmons, crunchy walnuts, greens, and a simple homemade dressing. This easy salad brings together sweet, savory, and nutty flavors and makes a beautiful side dish for holidays or everyday meals.
Ingredients
- 3 thinly sliced Fuyu persimmon
- 4 cups mixed greens
- 1 cup toasted walnuts
- 4 oz. halloumi cheese sliced medium thick
- 1/2 cup pomegranate seeds
- Dressing
- 1 cup extra virgin olive oil
- 1/3 cup white wine vinegar
- 1 Tbsp. dijon mustard
- 2 Tbsp. honey or maple syrup
- salt and pepper to taste
Instructions
- In a saute pan over medium high heat in 1 Tbsp. of olive oil cook the cheese until golden on all sides. Remove and in the same pan toast the walnuts until fragrant.
- Make the dressing in a bowl or jar whisk together the oil, vinegar, mustard, seasoning, salt and pepper. Adjust your seasonings to taste
- Assemble the salad arrange mixed greens on a platter, top with the persimmon slices, toasted walnuts and pomegranate seeds. Place the grilled cheese slices on top. Drizzle with the dressing.
Notes
Choose Fuyu persimmons that are firm but slightly soft to the touch. Unlike Hachiya persimmons, Fuyus can be eaten while still firm, making them perfect for slicing into salads.