Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Persimmon and Apple Salad with Orange-Ginger Vinaigrette
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- #76044
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 ripe Fuyu persimmons
1 1/2 granny smith apples
1/2 cup walnuts, toasted
2 shallots
8 ounces fresh baby spinach
1 orange
1/4 cup white wine vinegar
1 piece (1/2-inch size) fresh ginger, peeled and finely grated
1/2 cup olive oil
salt and pepper
directions
Peel persimmons and thinly slice. Peel and core apples and thinly slice. Toast walnuts in a frying pan over medium high heat until fragrant. Peel and thinly slice shallots.
In a large bowl add persimmons, apples, walnuts shallots and spinach. In a small bowl whisk the juice of the orange with the vinegar, grated ginger, oil, salt and pepper until emulsified. Toss salad with dressing add more salt and pepper to taste.
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nutrition data
Nutritional data has not been calculated yet.
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