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Salad of Fall Greens with Persimmons and Hazelnuts

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  • 3/4 cup fresh tangerine juice
  • 1 tablespoon grated tangerine peel
  • 3/4 cup vegetable oil
  • 2 tablespoons hazelnut oil or walnut oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 head escarole (about 11 ounces), torn into 2-inch pieces (about 12 cups)
  • 1 large bunch watercress, stemmed (about 6 cups)
  • 1 5-ounce bag mixed baby greens
  • 2 Fuyu persimmon, peeled, halved, thinly sliced
  • 1/2 cup hazelnuts, toasted, skin rubbed off
Servings: 12

  1. Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Season dressing with pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
  2. Place all greens and half of persimmon slices in large bowl. Add dressing and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and hazelnuts and serve.

Estimated Nutrient Breakdown:

Calories: 2,555.51
Weight: 1,965.35g
Total Fat: 238.29g
Saturated Fat: 16.36g
Trans-Fat: 1.29g
Monounsaturated Fat: 173.09g
Polyunsaturated Fat: 37.58g
Protein: 28.03g

Cholesterol: 0.00g
Sodium: 1,317.63g
Calcium: 650.36g
Magnesium: 299.69g
Potassium: 4,222.34g
Iron: 9.35g
Zink: 3.97g
Phosphorus: 686.75

Vit A: 887.78
Vit B1: 1.50
Vit B2: 0.77
Vit B3: 4.13
Vit B6: 1.31
Vit B12: 0.00
Vit D: 0.00
Vit E: 0.00
Vit K1: 698.82


Caution: Sulfites
Health Notes: Sugar-Conscious,Vegan,Vegetarian,Peanut-Free,Alcohol-Free, Low-Carb
Notes: My helpful sister says this recipe is nice!!

Author: Epicurious
Tags: Wild Food Box

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