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Winter Persimmon Salad

This winter persimmon salad brings colours of the rainbow to your plate. Super delicious and healthy, with seasonal produce.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salad
Cuisine: global vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 persimmon
  • 1 apple
  • 8-10 dino kale leaves
  • 1 small bunch rocket leaves
  • 1 orange carrot
  • 1 red carrot
  • 50 grams blue cheese
For dressing
  • 1.5 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp finely grated ginger
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tsp sesame seeds

Method
 

  1. Cut the persimmon into quarters and then slice into 1 cm thick slices, discarding the core and seeds if any.
  2. Cut the apple similarly. Toss apple pieces in 1 tsp lemon juice and keep aside.
  3. Wash and dry the leaves on cotton towels or in a salad spinner. Chop into bite sized pieces and keep aside.
  4. Scrub and peel the carrots. Using a julienne grater or spiraliser.
  5. Combine the prepped ingredients in a bowl.
  6. Whisk the ingredients for the dressing in a small bowl until thick and creamy. Pour over the salad.
  7. Toast the sesame seeds in a small pan on high heat until they start popping. Top the salad with the toasted seeds.
  8. Scatter crumbled blue cheese over the salad.

Notes

  • No rocket or kale? Use any green leafy vegetables that you can find and that are in season.
  • Try this recipe using mangoes instead of persimmons
  • You can also use spiralised white radish in addition to the carrots
  • You can buy a very handy julienne peeler to make quick work of spiralizing vegetables like carrot and radish. In India, Big Bazaar stocks these peelers and they are <Rs.100.