Persimmon Salad with Almonds & Maple-Dijon Vinaigrette

Persimmon Salad

with Almonds & Maple-Dijon Vinaigrette

10 MIN
$11.99 2-3 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This vibrant salad combines verdant spinach, radishes, and persimmon—an winter fruit known for its delicate flavor. We're jazzing it up with a piquant vinaigrette made with shallot, spicy maple syrup, dijon, and red wine vinegar, then topping it all off with Grana Padano cheese and crunchy almonds.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    330 Cals (est.)
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fresh
ingredients
Persimmon Salad with Almonds & Maple-Dijon Vinaigrette
Title
  • 1 Persimmon
  • 3 oz Baby Spinach
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Red Wine Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • 0.7 oz Grana Padano Cheese
  • 3 oz Radishes
  • 1 Shallot
  • 1½ Tbsps Spicy Maple Syrup
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Core the persimmon; halve lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Peel and small dice the shallot. Place in a large bowl; add the mustard, vinegar, half the maple syrup (you will have extra), and 2 tablespoons of olive oil. Season with salt and pepper; whisk to combine.

2 Make the salad & serve your dish

To the bowl of maple-dijon vinaigrette, add the spinach, sliced persimmon, and sliced radishes; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds and cheese (crumbling before adding). Enjoy!

Tips from Home Chefs

1 Prepare the ingredients

Wash and dry the fresh produce. Core the persimmon; halve lengthwise, then thinly slice crosswise. Halve the radishes lengthwise, then thinly slice crosswise. Peel and small dice the shallot. Place in a large bowl; add the mustard, vinegar, half the maple syrup (you will have extra), and 2 tablespoons of olive oil. Season with salt and pepper; whisk to combine.

2 Make the salad & serve your dish

To the bowl of maple-dijon vinaigrette, add the spinach, sliced persimmon, and sliced radishes; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the almonds and cheese (crumbling before adding). Enjoy!

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