Persimmon Salad Recipe with Bocconcini, Pepitas, Cranberries and Basil
This persimmon salad recipe makes a pretty salad of mixed lettuce leaves, wedges of persimmon and bocconcini, and purple shallot slices, sprinkled with pepitas and cranberries, and showered with fresh basil leaves. Quick and easy, it comes together in ten minutes. It’s a fantastic picnic salad side to cold roast chicken and a brilliant barbecue salad with grilled fish such as barramundi, smoky lamb chops or spicy sausages.
Servings: 2
Calories: 697kcal
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1 tbsp pomegranate syrup
- ½ tsp sea salt
- 120 g mixed salad leaves washed
- 2 persimmons cut into slices, then quarters
- 220 g bocconcini small fresh mozzarella balls, sliced into chunky wedges
- 1 purple shallot finely sliced, or small red onion
- 1 tbsp pepitas
- 1 tbsp cranberries
- 1 cup fresh basil leaves
Instructions
- Make the pomegranate vinaigrette: pour the extra virgin olive oil, white wine vinegar, pomegranate syrup, and salt into a lidded jar, shake well to combine, taste and adjust to suit your palate if needed, and set aside.
- Assemble the salad: on a large salad serving plate, spread out a bed of mixed salad leaves, arrange the wedges of persimmons and bocconcini on top, scatter the purple shallot slices, sprinkle on the pepitas and cranberries, and shower with fresh basil leaves.
- Serve the salad: pour the pomegranate vinaigrette over the salad just before serving, then use wooden salad spoons to toss and set at the centre of the table or distribute between plates.
Nutrition
Calories: 697kcal | Carbohydrates: 69g | Protein: 24g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 40mg | Sodium: 692mg | Potassium: 759mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1356IU | Vitamin C: 129mg | Calcium: 478mg | Iron: 6mg