Persimmon Salad with Dates, Cashews, and Honey

Yields
Makes 6 servings (serving size: 1 cup)

Total Time
15 mins

Photo: Iain Bagwell; Styling: Kevin Crafts

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

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.

Step 2

Nutrition Facts

Servings 0

Amount Per Serving
Calories 573Calories from Fat 8.4

% Daily Value *
Total Fat 5.3g9%

Saturated Fat 1.1g6%
Cholesterol 0mg
Sodium 183mg8%
Total Carbohydrate 133g45%

Dietary Fiber 10g40%
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Persimmon Salad with Dates, Cashews, and Honey