Persimmon Salad with Honey Pistachios
Persimmon Salad with Honey Pistachios is as delicious as it is beautiful! With blue cheese, creamy balsamic dressing, and cranberries in the mix, this colorful dish is perfect for the holiday season.
Servings: 4
Calories: 316kcal
Ingredients
For the dressing
- 2 tablespoons balsamic vinegar
- 1 tablespoon orange juice
- 1 teaspoon whole grain mustard
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
For the salad
- about 2 Fuyu persimmons, peeled and thinly sliced
- about 6 ounces mixed baby greens, washed and dried
- ¼ cup thinly sliced red onion
- ¼ cup crumbled blue cheese
- ¼ cup dried cranberries
- ¼ cup pistachios
- honey
- cayenne pepper
Instructions
For the dressing
- Mix the ingredients together. Add all of the ingredients to a small jar, screw the lid on tightly and shake. Or, add everything except the oil to a small bowl and then whisk in the oil gradually. Season to taste with salt and pepper. (Here's how.) Set aside. You will likely have more dressing than you will need. Save it for your next salad.
For the salad
- Combine all of the ingredients. In a large mixing or serving bowl, combine the greens with the red onion, blue cheese, cranberries and sliced persimmons. Place the pistachios on a plate, drizzle them with honey and sprinkle them with a touch of cayenne pepper. Add them to the salad and mix.
- Dress the salad. Add the desired amount of dressing, toss and serve.
Notes
Persimmons: use Fuyu persimmons, not Hachiyas, which are too soft to slice when ripe.
Swaps: Gorgonzola, feta or goat cheese for the blue cheese; dried cherries for the cranberries; walnuts or spiced pecans for the pistachios.
Make ahead: the dressing keeps for a couple of days at room temperature, or up to a week in the refrigerator. The salad can be assembled (without the dressing) a few hours ahead, then covered and refrigerated.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 316kcal