A vibrant Persimmon Green Salad with Cottage Cheese to brighten any meal! Full of greens, persimmon, pomegranate seeds, pistachios, cottage cheese and a sweet dressing, you are going to love! This salad makes use of wintery products like persimmon and pomegranate and makes an excellent addition to your Christmas table.
This salad is easy to throw all ingredients together. Pair the fresh veggies and fruits with a simple and flavorful molasses dressing and serve as a side dish or a vegetarian main.
Persimmon & Pomegranate
Persimmon is a unique, tropical fruit that is in season from October through January. It has a sweet-honey like flavor and a beautiful star shape when cut, which makes for a great centerpiece for this salad. Persimmons are packed with an impressive amount of nutrients like Vitamin A, C, E, K, magnesium, phosphorus etc. and they also have antioxidant qualities.
Pomegranate is a classic fruit that is usually in season September through November. Pomegranates are full of antioxidants, rich in vitamin C, plus they add a juicy crunch to this salad.
How to cut Persimmon in slices
Persimmons are usually seedless. Hold persimmon on a cutting surface with one hand. Use a knife to cut out the core in a sort of cone shape, rotating the fruit as you go. If you want big slices, then with the top to the bottom, cut it horizontally. If you want smaller slices, then cut the persimmon in half and vertically.
Molasses is used for the dressing of this salad, because of its taste and its nutritional benefits. However, don't overdo it with molasses, because it is very high in sugar. In case you want to replace molasses, you can use instead honey or maple syrup. A balsamic vinaigrette is also a good option to pair this salad with.
Preparation time: 10 minutes
200 gr. baby spinach
200 gr. arugula
2 persimmons, cut in slices
70 gr. pomegranate seeds
30 gr. pistachios
200 gr. cottage cheese
40 gr. extra virgin olive oil
20 gr. molasses
freshly grounded black pepper
In a small bowl, whisk together olive oil and molasses. Season with salt & pepper to taste and set aside.
Wash baby spinach and arugula and add them in a bowl. Toss dressing with salad greens until evenly coated.
Wash persimmon, remove the core and cut in slices.
Top greens with sliced persimmon, pomegranate seeds, pistachios and cottage cheese.
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