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A bright and cheery Persimmon Salad with fennel, pomegranate, butter lettuce and citrus vinaigrette.

Persimmon Salad with Citrus Dressing

  • Author: Sylvia Fountaine
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 4
  • Category: salad, vegan
  • Method: Tossed
  • Cuisine: Northwest

Description

Persimmon Salad with shaved fennel, butter lettuce, pomegranate seeds, and a bright citrus dressing. Perfect for the holiday table! Vegan and Gluten-free.


Ingredients

  • 1 fennel bulb, thinly sliced
  • 12 Fuyu persimmons, thinly sliced
  • ¼ cup very thinly sliced red onion
  • 8 oz butter lettuce
  • ¼ Cup pomegranate seeds
  •  C pistachios (optional)
  •  C crumbled goat cheese or feta ( optional)

Citrus Dressing

  • 1 orange- zest and its juice- about ½ C
  • 1 lime –  zest and its juice- about ¼ C
  • 1 tablespoon  honey
  • ¼ cup olive oil
  • ¼ tsp kosher salt
  • ¼ tsp pepper
  • 1 tablespoon shallot very finely chopped

Instructions

  1. Mix all the dressing ingredients together in a small bowl or jar. Set aside.
  2. Toss butter lettuce, fennel and onion with some of the dressing ( you may not need all).
  3. To platter the salad–  lay a bed of dressed greens on a platter. Scatter slices of persimmon over the dressed lettuce. Garnish with pomegranate seeds ( and pistachio and goat cheese if using), and spoon a little more dressing on the persimmons. Crack some pepper over top.
  4. To plate the salad -layer slices of persimmon with dressed lettuce fennel mixture, top with pomegranate.

Keywords: persimmon salad, vegan salad, winter salad, butter lettuce salad, holiday salad, christmas salad, solstice recipes, persimmon recipes, persimmon salad, fennel salad

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