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Persimmon Fennel Salad with Pomegranates


  • Author: Vicky & Ruth
  • Prep Time: 15
  • Total Time: 15
  • Yield: 4
  • Category: Salad
  • Method: Raw
  • Cuisine: vegan Indian

Description

This Persimmon Fennel Salad with Pomegranate seeds and hazelnuts is a guaranteed crowd pleaser, with a wonderful balance of sweet and savory.


Ingredients

1 large fennel bulb, sliced (see note)

1 pomegranate, seeded (about 1 cup of pomegranate seeds) (check out our video!)

2 Fuyu Persimmons, peeled  and sliced (another video!)

1/4 cup toasted hazelnuts, chopped

Dressing: 

2 tbsp freshly squeezed lemon juice

1 tbsp whole grain mustard

1 tbsp brown mustard

1 tbsp maple syrup

1 tbsp extra virgin olive oil

1/2 tsp salt


Instructions

Combine all the salad ingredients in a bowl or large serving plater

To prepare the dressing, whisk all the dressing ingredients together until well combined. Pour over salad right before serving and toss well

Notes

  1. Serves 2, if you want the salad to be a main part of your meal, or 4 if used as a side
  2. Save the fennel fronds to flavor stocks, soups and even to make pesto!

Nutrition

  • Serving Size: 1 cup
  • Calories: 151
  • Sugar: 18
  • Sodium: 637
  • Fat: 6.5
  • Saturated Fat: .8
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 24.5
  • Fiber: 5
  • Protein: 2
  • Cholesterol: 0
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