Persimmon Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Persimmon salad is a colorful fall salad with sweet Fuyu persimmons, pomegranate seeds, and toasted pepitas tossed in a warm spiced apple cider vinaigrette. It's crisp and tangy. A festive autumn side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 shallot (thinly sliced)
- 1/3 cup pepitas
- 5 ounces baby greens ( such as baby kale, spinach, swiss chard, arugula, or mixed greens (140g) )
- 1 pound Fuyu persimmons (about 3), (peeled and sliced into 1/2-inch wedges (454g) )
- 1/3 cup pomegranate seeds
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil
At a glance
PER SERVING · TIME 18M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 3m
- Sodium
- 170mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 473mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 170MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.