Persimmon Salad with Blood Orange
This persimmon salad adds blood orange for a delicious and healthy salad. Don’t have persimmons? This salad also tastes great made with ripe fall apples.
Persimmons are a Chinese and Japanese fruit that are actually berries, although they look a lot like a tomato before slicing and more like apples after they are sliced.
This recipe adds Blood orange to the more traditional persimmon salad recipes. I also like to add avocado to it, but it is not officially included in the recipe. You can also substitute arugula for any or all of the greens in the recipe.
Persimmon Salad with Blood Orange
Yield:
6
Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Persimmon salad with pomegranate, walnuts, and blood orange. Can add avocado or arugula.
Ingredients
- 3-4 Fuyu persimmons, sliced
- 8 ounces Radicchio or Treviso leaves
- 4 ounces baby spinach
- 1 Blood orange
- 3 tablespoons walnut oil or olive oil
- 2 tablespoons sherry vinegar
- 2 tablespoons sugar
- 1 shallot, finely chopped
- 1/2 cup walnuts
- 1/3 cup pomegranate seeds
- salt and pepper to taste
Instructions
- Remove the green tops from the persimmons and slice.
- Slice the Blood orange
- In a small bowl, combine the olive oil, vinegar, sugar, shallot, and salt and pepper.
- Toss the persimmons, radicchio, spinach and orange slices in a large salad bowl with the dressing
- Top the salad with pomegranate seeds and walnuts.
Last Updated on April 21, 2023 by Carleen
