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By Claire Thomas

You might recognize this dressing, one of my favorites, from my Fuji Apple Salad recipe a little while back. It's a little creamy, a little sweet, and perfect with fall flavors.  So when I say ripe, brightly hued persimmons bursting out of the farmer's market stalls, I decided to put this dressing back to work.  It can be paired with basically any salad with a slightly sweet element (like fruit), so feel free to try drizzling it over your fall favorites.


For salad

2 baby romaine heads, rinsed and dried2 fuyu persimmons½ cup roughly chopped walnuts


  1. Chop off the bottoms of the romaine heads, and pull off the leaves. Place in a bowl.
  2. Thinly slice the persimmon, and toss that and the walnuts in a bowl.
  3. Mix the salad with as much dressing as you like. 
  4. Enjoy!


For dressing

¼ cup plain whole-milk yogurt
2 tsp chopped fresh Italian parsley
2 Tbsp olive oil
1 Tbsp maple syrup
2 tsp fresh lemon juice
1 garlic clove, pressed
pinch kosher salt
pinch freshly ground black pepper


  1. In a lidded container, combine all of the dressing ingredients.

Tags: Salad, Vegetarian, Fruit, Vegetable, Nut, Easy, Fall, Winter

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