Fuyu Persimmon Salad
FOR THE SALAD:
- Toast the almonds on a rimmed baking sheet at 350 degrees for 8-10 minutes, or until golden brown and fragrant. Check for doneness after 8 minutes to ensure that they don't burn. Set aside to cool.
- Place the salad greens, persimmon, cranberries, feta cheese and almonds in a large bowl.
- Place orange juice, vinegar, maple syrup, dijon, olive oil, salt and pepper in small mason jar. Cover with a lid and shake vigorously until combined.
- Pour the dressing over the salad and toss gently. Serve immediately and enjoy!