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.

Ingredients

For salad

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

Directions

  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!

Ingredients

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

Directions

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

More From Kitchen Daily:

Spiced Pecan Triple Chocolate Bark Spiced Pecan Triple Chocolate Bark
Spiced Pecan Triple Chocolate Bark
Baked Eggnog Oatmeal with Apples and Walnuts Baked Eggnog Oatmeal with Apples and Walnuts
Baked Eggnog Oatmeal with Apples and Walnuts
Roasted Brussels Sprout and Cashew Quinoa Salad Roasted Brussels Sprout and Cashew Quinoa Salad
Roasted Brussels Sprout and Cashew Quinoa Salad

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

Terms of Service | Privacy Policy Corporate Site | Advertise With Us