This amazing winter persimmon salad is anything but dull The beautiful vibrant colors reel you in and urge you to take one delicious bite. We are accustomed to seeing winter dishes be of the earthly variety and this salad adds a pop of color to the table. If you want to make this a complete light meal, you can pair it with rotisserie chicken, leftover turkey, or even a delicate fish filet. You'll want to put this salad together just before serving so that the greens don't wilt and the avocado stays green.
Winter Persimmon Salad
For the salad:
2 Fuyu persimmons, thinly sliced and quartered
1 ripe avocado, thinly sliced
1/2 cup pomegranate seeds (also know as arils)
1 pound mixed greens
optional: 1/4 chopped toasted hazelnuts
optional: 2 oz. goat cheese, crumbled
For the vinaigrette:
1/4 cup extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp white balsamic vinegar
1/4 shallot, finely diced
1 tsp fresh thyme leaves
kosher salt and freshly ground black pepper, to taste
Step 1: Wash and prepare all the fruits and vegetables.
Step 2: In a bowl, whisk together the olive oil, lemon juice and balsamic vinegar until well combined. Mix in the shallot and fresh thyme. Season with salt and pepper.
Step 3: Arrange the salad in a large bowl by starting with the mixed greens. Decoratively arrange the pomegranate seeds, avocado and persimmons. Garnish with goat cheese and hazelnuts, if using.