Persimmon Salad

By DrChef

Total: 15 minutes
Yield: Makes 6 servings (serving size: 1 cup)

Note: Nutritional analysis is per 1-cup serving.

Nutritional Information
Calories:573 (8.4% from fat)
Protein:5g
Fat:5.3g (sat 1.1)
Carbohydrate:133g
Fiber:10g
Sodium:183mg
Cholesterol:0mg

Ingredients

• 6 small or 4 large Fuyu persimmons (about 1 1/2 lbs.), cut into wedges
• 5 Medjool dates, pitted and cut into slivers
• 1/2 cup salted cashews, very roughly chopped
• 1 tablespoon finely chopped crystallized ginger
• 1/4 cup honey
• 1/4 teaspoon kosher salt
• Lime wedges

Details

Servings 6
Preparation time 15mins
Cooking time 15mins
Adapted from sunset.com

Preparation

Step 1

Toss persimmons with dates and cashews in a medium bowl. In a small microwave-safe bowl, whisk together ginger, honey, and salt. Microwave until honey is thin enough to drizzle, about 20 seconds. Whisk again, then drizzle on salad and toss to coat. Serve with lime wedges to squeeze on top.