Recipe: Winter healthy salads c persimmon

The choice of ingredients for salads in the winter is not too big, so you have to find new delicious and, most importantly, useful options. At this time, we decided to draw attention to the persimmon. It turned out, with the addition of persimmons can cook a delicious winter salad! Perhaps one of them will be part of your New Year's table. ;)

Not everyone likes the slightly tart taste of persimmon, so we recommend you take the "Sharon" - a hybrid of Japanese persimmon and apple, which, due to the lower content of tannins, has a mild flavor.

Salad with persimmon, cranberry and mozzarella

Ingredients:

• ½ cup walnuts;
• ½ cup pumpkin seeds;
• 2 tablespoons maple syrup;
• a pinch of sea salt;
• 3-4 cups of spinach, arugula or any other salad;
• 3-4 persimmon "Sharon", sliced;
• 2 peeled mandarin;
• ¾ cup of dried cranberries;
• 240 g of mozzarella;
• ¼ cup cranberry or pomegranate Frechet;
• ¼ cup balsamic vinegar;
• 1 tablespoon lemon juice;
• ⅓ cup olive oil;
• salt and pepper to taste.

preparation

In a small pan mix the walnuts, sunflower seeds and maple syrup and fry, stirring, over medium heat for 5-6 minutes, until the mixture is golden. After that, you lay out the seeds on a plate, add a little sea salt and gives cool.

In a large bowl, mix the herbs, slices of persimmon, tangerine and dried cranberries. Then add small pieces of mozzarella and cooled seeds in maple syrup. Everything well mixed.

In a separate bowl, prepare the salad dressing. To do this, whip together the lemon juice, balsamic vinegar, pomegranate or cranberry juice and olive oil. At the end add salt and pepper to taste.

You pour the resulting salad dressing, served at the table and enjoy. ;)

Salad with persimmons, almonds and parmesan

Ingredients:

• 3-4 handfuls of arugula;
• 2 sliced ​​chicory heads;
• ½ small onion thinly sliced ​​shallots;
• 1 persimmon, sliced;
• ½ cup of chopped almonds;
• 7-8 thin slices of Parmesan cheese;
• 2 tablespoons olive oil;
• 1 tablespoon lemon juice;
• 1 teaspoon of honey;
• ¼ teaspoon black pepper;
• ⅛ teaspoon of sea salt.

preparation

In a large bowl, mix the onion rings, arugula, chicory, cheese, almonds and persimmons. In a separate piala prepare salad dressing: mixing olive oil with lemon juice, honey, black pepper and sea salt.

Add to salad dressing, mixed well and filing on the table.

Salad with persimmon, pomegranate and feta

Ingredients:

• ¼ cup pecans or walnuts;
• ½ cup pomegranate grains (about half of a large garnet);
• 6 cups salad mix;
• ⅔ cup chopped red onion;
• 1 avocado;
• 2 small persimmon, cut into small pieces;
• ⅓ cup feta cheese;
• 1 chicken breast, boiled and sliced ​​into small cubes;
• ¼ cup pomegranate juice;
• 1 tablespoon balsamic vinegar;
• 1 tablespoon honey;
• 2 teaspoons of olive oil;
• a pinch of salt.

preparation

Preheat the frying pan and a little dried nuts. Burke pomegranate seeds add up in a separate bowl and fill with cold water - it will help remove excess skin, which is not always easy to remove. Cut into small pieces of avocado, persimmon, feta and chicken breast.

Put in a bowl of greens, avocado, onion, chicken, persimmon, feta, walnuts and pomegranate seeds and everything well mixed.

In a separate small bowl prepare salad dressing: mix until uniform pomegranate juice, balsamic vinegar, honey, olive oil and salt. Add the dressing to the salad, again all is well mixed and are applying to the table!