Name: Fresh Persimmon Salad with Maple Vinaigrette Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 pieces Ripe Persimmons (Sliced thinly); 4 cups Mixed Greens (Washed and dried); 1/4 cup Toasted Nuts (Walnuts or pecans, optional); 2 tablespoons Maple Syrup (Pure maple syrup); 1/4 cup Olive Oil (Extra virgin olive oil); 2 tablespoons Apple Cider Vinegar (For tangy brightness); 1/2 teaspoon Salt (To taste); 1/4 teaspoon Black Pepper (Freshly cracked, to taste)

Description

A fresh and vibrant persimmon salad featuring ripe persimmons, mixed greens, and a sweet-tangy maple vinaigrette, finished with crunchy toasted nuts. Perfect as a light, healthy meal or side dish.

Ingredients

Scale

Salad

2 pieces Ripe Persimmons (Sliced thinly)
4 cups Mixed Greens (Washed and dried)
1/4 cup Toasted Nuts (Walnuts or pecans, optional)

Maple Vinaigrette

2 tablespoons Maple Syrup (Pure maple syrup)
1/4 cup Olive Oil (Extra virgin olive oil)
2 tablespoons Apple Cider Vinegar (For tangy brightness)
1/2 teaspoon Salt (To taste)
1/4 teaspoon Black Pepper (Freshly cracked, to taste)

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Instructions

Prepare the ingredients: Rinse and dry the mixed greens thoroughly to prevent sogginess. Thinly slice the ripe persimmons to ensure they blend well with the salad greens.
Make the vinaigrette: In a small bowl, whisk together the maple syrup, extra virgin olive oil, apple cider vinegar, salt, and freshly cracked black pepper until the mixture is fully emulsified and smooth.
Toss greens with vinaigrette: Place the mixed greens in a large salad bowl. Drizzle half of the prepared maple vinaigrette over the greens and toss gently to evenly coat the leaves without bruising them.
Add persimmons and nuts: Arrange the sliced persimmons on top of the dressed greens. Sprinkle toasted walnuts or pecans over the salad for added texture and flavor, if using.
Final dressing and serving: Drizzle the remaining vinaigrette over the completed salad right before serving to maintain freshness, then serve immediately for the best taste and texture.

Notes

Use ripe but firm persimmons to avoid a mushy texture in the salad.
To toast nuts, lightly roast them in a dry skillet over medium heat for 3-5 minutes until fragrant.
For a vegan version, ensure the maple syrup is pure and does not contain added non-vegan ingredients.
This salad is best served immediately to prevent the greens from wilting.
You can add crumbled feta or goat cheese for additional richness if desired (not included in original recipe).