Persimmon Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful fall salad of tender persimmons, crisp apples, shredded brussels sprouts, and creamy avocado, dressed with a cinnamon-honey vinaigrette and topped with goat cheese and pecans.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb Brussels sprouts ((shredded))
- 3 medium Persimmon ((cut into wedges; ~12 wedges each))
- 1 medium Apple ((sliced thinly))
- 1 medium Avocado ((diced))
- 1/3 cup Red onions ((sliced thinly))
- 1/3 cup Goat cheese ((crumbled))
- 1/3 cup Pomegranate seeds ((optional))
- 1/3 cup Pecans
- 1/3 cup Extra virgin olive oil
- 1 medium Persimmon ((peeled))
- 1 tbsp Wholesome Yum Zero Sugar Cinnamon Honey
- 1 tbsp Apple cider vinegar
- 1/4 tsp Sea salt ((to taste))
- 1/4 tsp Black pepper ((to taste))
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 33mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 587mg
- Calcium
- 44mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 33MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.