Persimmon and Apple Salad with Walnuts
Makes 6 to 8 servings
Notes: Fuyu persimmons are the small, flat-bottomed variety that can be eaten when firm. Assemble salad just before packing.
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
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.
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.
Nutritional analysis per 1/4 cup.
Servings Makes 6 to 8 servings
- Amount Per Serving
- Calories 153Calories from Fat 2
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 167mg7%
- Total Carbohydrate 39g13%
- Dietary Fiber 1.6g7%
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.