Pecan Persimmon Salad

Pecan Persimmon Salad

Fall’s in the air, Thanksgiving is on the horizon, and along with that comes a lot of amazing seasonal food. Unfortunately, a lot of the “seasonal” comfort food that’s popular during the holidays is also super unhealthy and heavy.  But it doesn’t have to be!

On a mission to create as many persimmon recipes as I can before they go out of season, I threw together this simple salad that really just highlights the persimmon and would be a great starter to any meal.  Making the recipe as is will give you about 4 small salads or 2 larger salads…which would be a great light meal in between the heavy holiday dinners and party food.

Pecan Persimmon Salad

Yields: 4

  • For the Salad:
  • 1 large head green leaf lettuce, chopped
  • 3 fuyu persimmons (do not use hachiya!), peeled & sliced
  • 1/3 cup pecans
  • For the Dressing:
  • 2 tbsp olive oil
  • 2 tbsp agave nectar
  • 2 tsp dijon mustard
  • 1 tbsp apple cider vinegar
  • Juice of 1 lemon

Add the lettuce and pecan pieces to a bowl or large plate.

Slice the top and bottom off of the persimmons. Cut them in half from top to bottom, and then slice them into the size of thick quarters and add to the salad.

Mix all ingredients for the dressing and drizzle over when ready to serve.

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