Persimmons topped with a pomegranate vinaigrette give this salad festive color and flavor. I especially love the crunch from the pomegranate and pumpkin seeds. My favorite type of persimmon is Fuyu, but other nonastringent varieties will work as well.
Makes 10 servings
Prep time: 20 minutes
- 6 oz. thinly sliced prosciutto, cut into ribbons
- 4 bunches watercress, thick stems trimmed
- 3 persimmons, pitted and sliced
- ½ cup pomegranate seeds
- ½ cup roasted pepitas (shelled pumpkin seeds)
- ½ cup extra-virgin olive oil
- 1/3 cup pure pomegranate juice
- 1/3 cup white-wine vinegar
- 2 tsp. light-colored raw honey
- 1 tsp. Dijon mustard
- Fine sea salt and freshly ground black pepper
Divide the watercress, prosciutto, persimmons, pomegranate seeds, and pepitas among 10 plates, or combine all the ingredients in a salad bowl and toss.
To make the dressing, whisk together the olive oil, pomegranate juice, vinegar, honey, and mustard, and season with salt and pepper. Drizzle 1 tablespoon of the dressing over each salad, or add ½ cup of the dressing to the salad bowl and toss to coat.
Serve immediately with the extra dressing on the side.
Reprinted with permission from Against All Grain: Meals Made Simple and Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors