A hearty winter salad made from roasted beets, toasted walnuts, and creamy gorgonzola with a lightly herbed olive oil vinaigrette.
This year, I was looking for a fresh fruit salad to bring to Thanksgiving at my mom and dad’s, and I created this persimmon salad. Persimmons are a fruit I only recently discovered. They’ve easy to use if you can get them at the correct state of ripeness. There are no peels or seeds to discard, just remove the stem and dice them up. They pair prefectly with apples and pomegranate seeds, two other great fall fruits. The sweet-spicy dressing with ginger, cinnamon, allspice, and honey brings it all together, creating a fresh and crisp salad that pairs perfectly with your choice of Thanksgiving carbs.
The flavors in this salad are a bridge from early to late fall. Spiralized jicama and apples provide a juicy crunch, grapefruit adds a bitter note of winter citrus, and the sweet-spicy honey clove dressing brings spicy warmth.