Persimmon and Apple Salad with Walnuts
Notes: Fuyu persimmons are the small, flat-bottomed variety that can be eaten when firm. Assemble salad just before packing.
How to Make It
Step 1
1
Bake the walnuts in an 8- or 9-inch baking pan in a 350° regular or convection oven, shaking pan occasionally, until nuts are golden beneath skins, 7 to 10 minutes.
Step 2
2
Meanwhile, in a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat. Add salt and pepper to taste.
Step 3
3
Nutritional analysis per 1/4 cup.
Ingredients
1/3 cup walnut pieces
2 tablespoons orange juice
1 tablespoon sherry vinegar
1 tablespoon olive oil
3 Fuji or other sweet apples (about 8 oz. each), rinsed, cored, and thinly sliced lengthwise
3 firm-ripe Fuyu persimmons (about 6 oz. each; see notes), rinsed, stemmed, and thinly sliced lengthwise
Salt and pepper
Directions
Step 1
1
Bake the walnuts in an 8- or 9-inch baking pan in a 350° regular or convection oven, shaking pan occasionally, until nuts are golden beneath skins, 7 to 10 minutes.
Step 2
2
Meanwhile, in a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat. Add salt and pepper to taste.
Step 3
3
Nutritional analysis per 1/4 cup.
