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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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
    350 Cals (est.)
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
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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