Fall Harvest Salad

I hope everyone is enjoying the last of the fall weather, here in the Central Valley of California, and getting prepared for the rest of the holiday season.  Things sure look different this year, but I’m still focusing on everything I have to be grateful for.  One thing I’m thankful for is the time of year. Fall is absolutely my favorite season. Morning walks with a chill in the air, the colors in nature, and making cozy soups & dishes bring so much joy and comfort to the season. Visually, I think it is the most beautiful season in Ripon, California, not only because of the changing leaves, but also the jewel toned fruits and vegetables like pomegranates and persimmons that become abundant.

One of my favorite ways to cook is using in season, nourishing ingredients. I love putting together simple recipes that everyone in our family can enjoy. I created this quick salad years ago using some of my favorite fall harvest elements.   After all the Thanksgiving indulgences, I’m definitely craving light, healthy foods! It is gluten free and vegan. Ripon’s new local market, Klean Eatz, has persimmons and pomegranates and fresh artisanal sourdough bread that would go perfectly with this salad!  

Fall Harvest Salad Recipe

Ingredients:

2 Fuyu persimmons diced

1⁄2 cup of chopped toasted walnuts 

½ cup Pomegranate seeds

One 1lb bag or bunch of your favorite greens (I love spinach & swiss chard) 

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

1 teaspoon maple syrup or honey

1/2 teaspoon Dijon mustard

1/4 teaspoon fine sea salt, or to taste

3 to 4 tablespoons extra-virgin olive oil

Freshly ground black pepper to taste

Method: 

Step 1: Make dressing: Combine sea salt, dijon mustard, lemon juice and zest, maple syrup or honey and then slowly whisk in olive oil.  Add salt and pepper to taste.  

Step 2: Put salad greens in a serving bowl with half of the walnuts, half of the pomegranate seeds and half of the persimmons and toss with dressing.  Top with remaining walnuts, pomegranate seeds and persimmons and finish with a sprinkle of sea salt and pepper.

Enjoy!