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Persimmon Salad with Dates, Cashews, and Honey





Yields
Makes 6 servings (serving size: 1 cup)



Total Time
15 mins

Persimmon Salad with Dates, Cashews, and Honey




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
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
2

 

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories573
% Daily Value *
Total Fat 5.3g7%

Saturated Fat 1.1g6%
Cholesterol 0mg
Sodium 183mg8%
Total Carbohydrate 133g49%

Dietary Fiber 10g36%
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.