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Persimmon Salad with Candied Hazelnuts

Festive Persimmon Salad with Candied Hazelnuts Delight

Experience the vibrant flavors of fall with this Persimmon Salad with Candied Hazelnuts, a dairy-free, vegan-friendly delight.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Candied Hazelnuts
  • 1 cup hazelnuts Can substitute with pecans or walnuts.
  • 1/2 cup sugar Coconut sugar is a lower glycemic option.
  • 1/4 teaspoon kosher salt Coarse sea salt can be used as an alternative.
  • 2 tablespoons water Aids in dissolving the sugar.
For the Dressing
  • 1 clove garlic (minced) Omit for a milder dressing.
  • 1 tablespoon whole grain Dijon mustard Regular Dijon can be substituted.
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 cup pure maple syrup Honey is a suitable alternative.
  • 2 tablespoons sherry vinegar Red wine vinegar is a good substitute.
  • 1/4 cup olive oil Avocado oil can be used as an alternative.
For the Salad
  • 6 cups mixed baby greens Mesclun mix is a wonderful substitution.
  • 2-3 pieces persimmons Fuyu is best for slicing, Hachiya offers a softer texture.
  • 1 cup pomegranate arils Can be omitted if desired.

Equipment

  • medium saucepan
  • Mixing Bowl
  • large salad bowl
  • whisk
  • Parchment Paper
  • Sharp knife

Method
 

Preparing the Salad
  1. In a medium saucepan over medium heat, toast hazelnuts for 4-5 minutes, stirring until golden and fragrant.
  2. In a separate bowl, combine sugar, salt, and water and mix until dissolved. Pour over nuts, stirring continuously until coated and caramelized. Spread onto parchment paper to cool.
  3. In a mixing bowl, whisk together minced garlic, Dijon mustard, salt, and black pepper. Gradually drizzle in maple syrup and sherry vinegar, whisking until combined. Slowly incorporate olive oil until emulsified.
  4. In a large salad bowl, place mixed baby greens and pour half the dressing over them. Gently toss to coat the leaves.
  5. Arrange dressed greens on a serving platter. Slice persimmons and distribute them over the greens. Sprinkle with pomegranate arils and top with cooled candied hazelnuts.
  6. Serve immediately to maintain freshness.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 250mgPotassium: 300mgFiber: 4gSugar: 12gVitamin A: 1500IUVitamin C: 25mgCalcium: 50mgIron: 1.5mg

Notes

Assemble the salad just before serving to keep the greens crisp and nuts crunchy.

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