Persimmon Salad With Moroccan Sweet Vinaigrette

Persimmon Salad With Moroccan Sweet Vinaigrette Recipe

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About Persimmon Salad With Moroccan Sweet Vinaigrette Recipe:

Persimmon Salad with Moroccan Sweet Vinaigrette, the texture, flavors, and colors of this salad will be a great addition to your Holidays menu. Enjoy this Persimmon Salad with a fresh homemade Persimmon Vinaigrette Dressing all winter long when Persimmons are in season. A delightful mix of greens and bright vegetables that will be the star of the lunch or dinner table. Persimmons are in season in the winter, and it is one of the few good things about winter produce. It has a wonderful sweet flavor that is hard to describe because it is so unique, and it is a shame that more people don’t eat persimmons regularly.  

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  • 30 mins
  • 14 Ingredients
Adjust Servings :

Ingredients for Persimmon Salad With Moroccan Sweet Vinaigrette Recipe

  • As required Vinaigrette
  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • 2 tablespoon argan oil
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • As required salt and pepper
  • As required Salad
  • As required fresh spring mix
  • As required baby spinach
  • 1 cup pomegranate seeds
  • 1 fuyu persimmon
  • As required Grated parmesan
  • 1 cup roasted unsalted almonds
  • 157g Fat(46.39%)
  • 25g Protein(7.49%)
  • 136g Carbs(40.30%)
  • 19g Fiber(5.64%)
  • Other(0.17%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Persimmon Salad With Moroccan Sweet Vinaigrette Recipe


Using a hand-blend mixer (or regular blender) mix the olive oil, argan oil, and white vinegar together for 1 minute until you get a whitish mixture.


Add the honey, dijon mustard, and season with salt and pepper, you can adjust according to taste, mix well with the hand blender.


Pour the vinaigrette into a jar, close it, and place it in the fridge for 30 minutes so that all the flavors and aromas are released and infused (you can also store the vinaigrette in the fridge for 3 days).


In a large mixing bowl, add all the ingredients of the salad together spring mix, baby spinach, persimmon, pomegranate seeds, grated parmesan, and roasted almonds, mix them thoroughly.

step 5


Add some of the vinaigrette to the salad. Mix well using a large spoon and fork. Serve the salad immediately with crusty bread and enjoy.