Persimmon Salad with Dates, Cashews, and Honey

Persimmon Salad with Dates, Cashews, and HoneyRecipe
Photo: Iain Bagwell; Styling: Kevin Crafts
Makes 6 servings (serving size: 1 cup)


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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


Total: 15 Minutes

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.


Created date

October 2010

Nutritional Information

Calories 573
Caloriesfromfat 8.4 %
Protein 5 g
Fat 5.3 g
Satfat 1.1 g
Carbohydrate 133 g
Fiber 10 g
Sodium 183 mg
Cholesterol 0 mg