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Fuyu Persimmon Salad

flavorthemoments.com
serves 4-6
Ingredients
FOR THE SALAD:
  • 4-5 ounces salad greens (lettuce, kale, spinach, arugula or a mix)
  • 1 large Fuyu persimmon chopped (no need to peel!); do not use Hachiya persimmon with pointed bottom (see notes)
  • ⅓ cup dried cranberries
  • ⅓ cup crumbled feta cheese
  • ⅓ cup sliced almonds
FOR THE VINAIGRETTE:
  • 2 tablespoons fresh orange juice
  • 1½ tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1½ teaspoons dijon mustard
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste
​
Picture
Preparation​
  • 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!


​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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