Persimmon Salad with Dates, Cashews, and Honey

Persimmon Salad with Dates, Cashews, and Honey Recipe
Photo: Iain Bagwell; Styling: Kevin Crafts

Yield:

Makes 6 servings (serving size: 1 cup)
Total time: 15 Minutes

Recipe from

Sunset

Recipe Time

Total: 15 Minutes

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

Ingredients

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

Preparation

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.

 

Note:

Note: Nutritional analysis is per 1-cup serving.

October 2010
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