Persimmon Pomegranate Salad with Maple Walnuts

Add a festive touch to your winter salad with bright and colourful persimmons, pomegranates and apples. Top it off with slivers of cheese and maple-glazed walnuts.

📝 Ingredients

• 4 cups mixed field greens
• 1 medium persimmon, (thinly sliced)
• 1 medium apple, (thinly sliced)
• 1/4 long English cucumber, (thinly sliced)
• 1/2 cup pomegranate arils
• 1/2 cup maple glazed walnuts
• 4 ounces Manchego cheese, (shaved or slivered)
• 1/4 cup white wine vinegar
• 1 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/2 clove garlic
• 1/2 cup olive oil, (extra virgin)
• 1/2 tsp black pepper, (freshly ground)

👨‍🍳 Instructions

1. 1Whisk the dressing ingredients together and set aside to allow flavours to blend.
2. 2Heat a small skillet and add 1/2 cup walnuts. When just beginning to brown and become fragrant, add 1 1/2 tablespoons of maple syrup. Cook for a minute or so, then remove to a piece of parchment paper and allow to cool.
3. 3Arrange greens on a plate, in a bowl or on a platter. Top with thinly sliced persimmon, cucumber, apple, and cheese. Add pomegranate arils and maple-glazed walnuts. Drizzle with Honey Dijon dressing and serve.