Persimmon Salad with Candied Hazelnuts

5 from 3 votes

Persimmon Salad with Candied Hazelnuts

Looking for fall and winter salad recipes? This stunning Persimmon Pomegranate Salad with candied hazelnuts and maple dijon dressing is positively ambrosial and you won't believe how easy it is to make. Perfect for fall and winter and ideal as a starter for Thanksgiving or Christmas dinner.

Course Appetizer, Salad

Cuisine American

Keyword christmas, hazelnuts, persimmon, thanksgiving

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, Vegan

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 197kcal

Author Lisa Lotts

Ingredients

FOR CANDIED HAZELNUTS:

½ cup hazelnuts with skins removed
2 tablespoons sugar
pinch kosher salt
2 teaspoons water

FOR MAPLE DIJON DRESSING:

1 small clove garlic minced
1 tablespoon whole grain dijon mustard with whole mustard seeds (like pommery mustard)
¼ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1½ tablespoons pure maple syrup
2 teaspoons sherry vinegar
2 tablespoons good quality olive oil

FOR THE SALAD:

8 cups mixed baby greens or mesclun mix
3 medium persimmons sliced crosswise in ¼" slices
½ cup pomegranate arils
candied hazelnuts

Instructions

TO MAKE CANDIED HAZELNUTS: (Can be made a day or two beforehand)

Line a small baking sheet with parchment paper and set aside.
In a small bowl, combine 2 tablespoons sugar, 2 teaspoons water and pinch kosher salt. Set aside.
Place a small saucepan over medium-high heat and add ½ cup hazelnuts. Cook for 4-5 minutes, stirring or tossing the nuts occasionally so they don't burn but get toasty and fragrant.
Add the sugar mixture to the nuts and cook over medium to medium high heat, stirring constantly with a heatproof rubber spatula, until the sugar starts to caramelize.
Cook the caramel until it's a medium auburn color and is just starting to smell like it could burn.
Remove from the heat and use the spatula to scrape the nuts and caramel into a single layer on the prepared baking sheet. Set aside to cool and harden.

MAKE THE DRESSING:

In a small bowl, combine 1 small clove garlic, 1 tablespoon whole grain dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper, 1½ tablespoons pure maple syrup, 2 teaspoons sherry vinegar and 2 tablespoons good quality olive oil. Whisk until emulsified.
Place 8 cups mixed baby greens in a large salad bowl and add the dressing a little at a time. Toss to lightly coat. If the greens need more vinaigrette, add it a teaspoon or two at a time and toss after each addition.

TO COMPOSE INDIVIDUAL SALADS:

Mound a cup of greens on each plate. Arrange 2-3 slices of persimmons over the greens. Divide the pomegranate arils and candied hazelnuts over each of the salads as a garnish. Serve.

FOR FAMILY STYLE SERVING:

Mound the greens on a large platter and arrange slices of persimmon in groups of 2 or 3 (overlapping slightly). Sprinkle the pomegranate arils over the salad and finish with the candied hazelnuts. Serve immediately.

Notes

For the best flavor, this salad should be eaten as soon as it's assembled. Once the greens are dressed, they will start to wilt, and the nuts will not stay crunchy in the dressing if left too long.
You can make the candied hazelnuts up to 3 days ahead.
Make the maple dressing up to 3 days ahead.
Separate the pomegranate into arils up to 2-3 days ahead.
This is a perfect Thanksgiving salad to start the big meal.

Nutrition