The choice of ingredients for salads in winter is not so great, so you have to look for new tasty and, most importantly, healthy options. This time we decided to pay attention to persimmon. It turned out that with the addition of persimmon, you can make delicious winter salads! Perhaps one of them will become part of your New Year’s table.
Not everyone likes the slightly tart taste of persimmons, so we recommend using Sharon, a hybrid of Japanese persimmon and apple that has a milder taste due to its lower tannin content.
Salad with persimmon, cranberries, and mozzarella
- ½ cup walnuts
- 1/2 cup pumpkin seeds
- 2 tablespoons maple syrup
- a pinch of sea salt
- 3-4 cups of spinach, arugula, or any other salad
- 3-4 Sharon persimmons, cut into slices
- 2 tangerines, peeled
- ¾ cups of dried cranberries
- 240 g mozzarella
- ¼ cups of cranberry or pomegranate juice
- ¼ cups of balsamic vinegar
- 1 tablespoon lemon juice
- ⅓ cups of olive oil
- salt and pepper to taste
In a small skillet, combine the walnuts, seeds, maple syrup, and toast, occasionally stirring, over medium heat for 5-6 minutes, until the mixture is golden brown. After that, place the seeds on a plate, add a little sea salt and let cool.
Read also: How to Prepare a Full English Breakfast
In a large bowl, combine herbs, persimmon wedges, tangerines, and dried cranberries. Then add small pieces of mozzarella and cooled seeds to maple syrup. Mix everything well.
Prepare the salad dressing in a separate bowl. To do this, whisk together lemon juice, balsamic vinegar, pomegranate or cranberry juice, and olive oil. Finally, add salt and pepper to taste. Pour the salad with the resulting dressing, serve it to the table and enjoy. 😉
Salad with persimmon, almonds, and parmesan
- 3-4 handfuls of arugula
- 2 chicory heads, chopped
- 1/2 small shallots, thinly sliced
- 1 persimmon, sliced
- 1/2 cup chopped almonds
- 7-8 thin slices of Parmesan
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- ¼ teaspoon black pepper
- ⅛ teaspoon of sea salt
In a large bowl, combine the onion rings, arugula, chicory, parmesan, almonds, and persimmons. Prepare a salad dressing in a separate bowl; mix olive oil with lemon juice, honey, black pepper, and sea salt.
Add the dressing to the salad, mix well, and serve.
Salad with persimmon, pomegranate, and feta
- ¼ cups of pecans or walnuts
- 1/2 cup pomegranate seeds (that’s about half a large pomegranate)
- 6 cups of salad mix
- ⅔ cups of chopped red onions
- 1 avocado
- 2 small persimmons, cut into small pieces
- ⅓ cups of feta cheese
- 1 chicken breast, boiled and cut into small cubes
- ¼ cups of pomegranate juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons olive oil
- a pinch of salt
Preheat the pan and dry the nuts a little. Butchering the pomegranate, putting the seeds in a separate bowl, and pouring cold water over them will help remove excess skin that is not always easy to remove. Cut the avocado, persimmon, feta, and chicken breast into small pieces.
Also read: 5 Health Benefits Of Pomegranate
Put the herbs, avocado, onion, chicken, persimmon, feta, nuts, and pomegranate seeds in a bowl and mix well.
In a separate small bowl, prepare the salad dressing by mixing the pomegranate juice, balsamic vinegar, honey, olive oil, and salt until smooth. Add the dressing to the salad, mix everything well again, and serve!
Adapted and translated by The Cop Cart Staff
Sources: Life hacker