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

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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!

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