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Winter Fruit Salad with Udon and Chicken
A picturesque seasonal dish that's packed with fall fruits and a dressing that's out of this world!
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 6
Calories 415 kcal
Ingredients
For the dressing
- 2 tablespoons Shiro white miso paste
- 1 tablespoon fresh ginger pulp
- 1 teaspoon garlic, minced
- 2 teaspoons sugar
- ¼ teaspoon salt
- 3 tablespoons rice vinegar
- 3 tablespoons grapeseed oil
- 2 tablespoons sesame oil
For the salad
- 2 cups cooked and cooled udon noodles (from about 1-ounce dry noodles - see notes)
- 1 head washed and dried finely chopped Romaine lettuce
- 2 to 3 Cinnamon or Fuyu persimmons, washed and dried, thinly sliced (about 1 1/2 cups)
- 2½ cup Christmas Crunch grapes washed and dried, and sliced in half, lengthwise
- 2 large cooked chicken breasts, shredded (about 2 cups)
- 4 scallions, washed and dried, thinly sliced
- ½ cup dried cranberries
- ½ cup slivered almonds, toasted
Instructions
For the dressing
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Add the miso, ginger, garlic, sugar, salt and rice vinegar to a small mixing bowl and use a whisk to blend. Add the sesame and grapeseed oils, and continue whisking until the mixture is smooth. Set aside.
For the salad
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In a very large serving bowl, gently toss the noodles with the Romaine, grapes, persimmons, chicken, and scallions.
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Drizzle with the prepared dressing and gently toss again. (Using your hands is best so the noodles don't break.)
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Sprinkle with the cranberries and almonds and serve.
Recipe Notes
Dry Udon noodles typically come in packages with a few separated bundles, with a string around each one. Each bundle of the dry noodles is usually 1 ounce.
While I love Winter Crunch Grapes and Cinnamon Persimmons, use any varieties you enjoy.