Description
Enjoy this simple orange, persimmon, quinoa salad! Easy to prepare and wonderfully fresh with an extra bit of sweetness from candied walnuts!
Ingredients
Units
Scale
- 1 1/2 cups baby salad greens, packed*
- 1 orange*
- 1/3 cup cooked quinoa
- 1 large persimmon, sliced*
- 1/4 cup candied walnuts
Dressing:
- Zest from one orange*
- 1/2 tbsp balsamic vinegar
- 1/2 tbsp maple syrup
- Sprinkle of salt and pepper
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- If cooking the quinoa (or another grain) from scratch; cook according to the package directions and refrigerate to cool.
- To candy the walnuts, preheat your oven to 350 degrees F. Drizzle the ¼ cup of walnuts with ½ tbsp maple syrup, toss to coat, and toast for 6-8 minutes until lightly browned and fragrant. Allow to cool.
- To make the dressing, zest the orange. Mix the orange zest with the remaining dressing ingredients and set aside.
- To slice the orange for the salad; slice off the ends, stand the orange on one end and slice downwards to slice off the peel and white pith. Then slice the segments apart and chop into smaller pieces if desired.
- To slice the persimmon; cut out the leafy top with a shallow “v” cut, then slice the persimmon in half from where the stem use to be down to the bottom. Slice into wedges and then into thin slices.
- Toss the washed greens of your choice with cooked quinoa. Add the sliced orange and persimmon. Drizzle with the dressing and top with the candied walnuts.
Notes
Approximate Cost: CAD $3.66
When persimmons are not in season, I love making this salad with fresh figs, pears, or even roasted beets!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Various
- Cuisine: American, Canadian