Print Options:

Persimmon and Apple Salad with Walnuts





Yields
Makes 6 to 8 servings

Notes: Fuyu persimmons are the small, flat-bottomed variety that can be eaten when firm. Assemble salad just before packing.

 1/3 cup walnut pieces
 2 tablespoons orange juice
 1 tablespoon sherry vinegar
 1 tablespoon olive oil
 3 Fuji or other sweet apples (about 8 oz. each), rinsed, cored, and thinly sliced lengthwise
 3 firm-ripe Fuyu persimmons (about 6 oz. each; see notes), rinsed, stemmed, and thinly sliced lengthwise
  Salt and pepper
Step 1
1

Bake the walnuts in an 8- or 9-inch baking pan in a 350° regular or convection oven, shaking pan occasionally, until nuts are golden beneath skins, 7 to 10 minutes.

Step 2
2

Meanwhile, in a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat. Add salt and pepper to taste.

Step 3
3

Nutritional analysis per 1/4 cup.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories153
% Daily Value *
Total Fat 0.3g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 167mg8%
Total Carbohydrate 39g15%

Dietary Fiber 1.6g6%
Protein 0.9g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.