Arugula Persimmon Salad with Raspberry Balsamic Dressing

Baby, it’s cold outside.  And by cold, I mean 50 degrees.  That’s cold for sunny Florida!  I’ve already used the weather as an excuse to drink a (large) soy hot chocolate and wear fuzzy boots.  Normally when it’s chilly outside I crave warm things, like my Lemon Pepper Orzo Soup.  Strangely, today after an intense yoga class I was craving salad.

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Making salad while listening to the most magical violin music is perfection, especially on a cloudy winter night.  This salad showcases persimmons, a special winter fruit that adds just the right touch of sweetness to balance out the spicy arugula.

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Arugula Persimmon Salad with Raspberry Balsamic Dressing

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 serving

This recipe makes the perfect pre-dinner amount for one person. If you're feeding a family or want to make this into a meal salad, double or triple the recipe. It is important to use balsamic glaze, and not balsamic vinegar, as the glaze is sweeter and thicker.

Ingredients

  • 1/2 teaspoon raspberry preserves
  • 1 teaspoon balsamic glaze
  • 1 teaspoon red wine vinegar
  • 1 tablespoon minced shallots
  • 3 baby carrots, sliced thin
  • 1/3 persimmon, cut into slices
  • 1 cup arugula
  • 1 teaspoon shelled hemp seeds

Instructions

  1. Whisk together the raspberry preserves, balsamic glaze, and red wine vinegar. Stir in the minced shallots and set aside for 5 minutes to marinate.
  2. Slice 3 baby carrots thinly and layer on top of the arugula. Top with persimmon, hemp seeds, and dressing. Enjoy!
http://www.thisveganwhimsy.com/arugula-persimmon-salad-with-raspberry-balsamic-dressing/

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Song of the day: Crystallize by Lindsey Stirling.

Have you ever eaten persimmon on a salad?  What are your favorite recipes that include persimmons?

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