Description
This vibrant autumn salad perfectly balances the delicate honey-like sweetness of Fuyu persimmons with crisp apple rounds and the earthy richness of homemade candied hazelnuts. Tossed in a bright, zesty pomegranate-balsamic glaze, this dish is a sophisticated yet easy-to-make side that brings professional-level flavor and stunning seasonal colors to your dining table. It is naturally vegan, gluten-free, and a guaranteed crowd-pleaser for any holiday gathering.
Ingredients
1/4 cup hazelnuts, roughly chopped
4 tbsp sugar
1 tbsp water
2 Fuyu persimmons, peeled and sliced into thin wedges
1 red apple, thinly sliced and soaked in salted water
80g mixed salad leaves
1/3 cup coconut flakes
4 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp pomegranate molasses
Salt and pepper to taste
Instructions
Place sugar and water in a small pan over medium heat to create a syrup, then add hazelnuts and cook until golden brown and candied; set aside to cool.
Whisk together olive oil, balsamic vinegar, and pomegranate molasses in a small bowl; season with salt and pepper.
Drain the apple slices and pat dry.
Arrange mixed salad leaves on a serving platter.
Top greens with wedges of persimmon and apple slices.
Sprinkle with toasted coconut flakes and the prepared candied hazelnuts.
Drizzle the dressing over the salad just before serving and toss gently.
Notes
Ensure you use Fuyu persimmons, which remain firm even when ripe; Hachiya persimmons are too soft for slicing. To prevent browning, keep the sliced apples in cold water mixed with a pinch of salt until you are ready to assemble the salad.
Nutrition
- Serving Size: 1 salad bowl
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg