- 3/4 cup fresh tangerine juice
- 1 tablespoon grated tangerine peel
- 2 tablespoons hazelnut oil or walnut oil
- 2 tablespoons balsamic vinegar
- 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 persimmons, peeled, halved, thinly sliced
- 1/2 cup hazelnuts, toasted, skin rubbed off
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. DO AHEAD Can be made 1 day ahead. Cover; chill. Rewhisk before using.
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.
Spinach and Persimmon Salad with Citrus Vinaigrette
Spinach and Persimmon Salad with Citrus Dressing combines a sweet fuyu persimmon and strawberries with salty feta cheese and pistachios in a spinach salad lightly dressed with a citrus marmalade-based dressing... perfect for your holiday table (or anytime)!
Dr. Seuss, How the Grinch Stole Christmas!
MY KITCHEN IN SPAIN
With that in mind, I expanded on the theme, using fruits in season in my own backyard—persimmons, pomegranates, pears and almonds from a neighbor’s garden. A butternut squash from mine.
|Salads for fall that pop with color: clockwise from the top, persimmon Waldorf salad, cole slaw with pomegranates, spicy squash with raisins and almonds, and pear with fennel, walnuts and grapes.|
My version of Waldorf salad swaps persimmons for the apples and hazelnuts for the walnuts. There’s also pear-fennel salad with walnuts, spicy butternut squash with raisins and cole slaw with pomegranates. Any of them could be served, on individual salad plates, as a starter or in a serving bowl as a side dish with roast chicken, perhaps.
|Ringing changes on classic Waldorf salad: persimmons instead of apples, hazelnuts instead of walnuts.|
|Pair pears with fennel.|
|Moroccan spices, raisins and toasted almonds for butternut squash salad.|
|Add pomegranates to a favorite cole slaw.|
Using quite small persimmons, I sliced them for this salad. Larger fruit could be diced.
2 cups peeled and sliced or diced firm-ripe persimmons
½ cup very thinly sliced celery
½ cup chopped toasted hazelnuts
2 tablespoons mayonnaise
1 tablespoon Sherry vinegar
Place persimmons in a bowl. Add celery and hazelnuts. Combine the mayonnaise and vinegar. Stir into the persimmons.
Arrange greens on four salad plates. Spoon persimmon salad on top.
Raw fennel has a crisp crunch, much like celery. It’s sweet, anise flavor goes nicely with fruit. Pair it with pears for this easy salad. If the salad is to be served in a bowl, dice the pears. If it is to be served as individual salads, cut pears in half, remove cores and slice thinly. Arrange the sliced pears on top of a bed of fennel on individual salad plates and scatter the diced cheese and walnuts on top.
To prepare the fennel: Remove outer layers and discard. Cut off ferny green tops and reserve some for garnish. Cut the fennel bulb in half lengthwise. Cut out the core, then place it cut-side down and slice crosswise very thinly.
2 small pears, diced or sliced
2 cups thinly sliced fennel (1-2 fennel bulbs)
3 tablespoons extra virgin olive oil
1 tablespoon Sherry vinegar
Salt and freshly ground black pepper
½ cup diced fresh goat cheese (queso fresco de cabra)
½ cup coarsely chopped walnuts
½ cup red grapes, halved and seeded
Place the pears in a small bowl and squeeze lemon juice over them.
Place the sliced fennel in another bowl. Add the oil, vinegar and salt and pepper and toss well. Add diced cheese, walnuts and grapes and combine.
To serve in a salad bowl, add the diced pears to the fennel and combine gently. To serve on individual plates, divide the fennel with cheese and walnuts between salad plates and place sliced pears on top. Garnish the salad with a snippet of the green fennel leaves.
This makes a nice side dish with a holiday meal. Serve it room temperature. Take care to not overcook the squash.
3 cups butternut squash cut in ¾-inch dice (about 1 ½ pounds)
1/3 cup seedless raisins
1 clove garlic, minced
3 tablespoons lemon juice
½ teaspoon ground cumin
¼ teaspoon ground ginger
1/8 teaspoon cinnamon
Crushed red pepper flakes, to taste
1 teaspoon honey (optional)
3 tablespoons slivered toasted almonds
Chopped fresh mint or cilantro
Bring a pan of salted water to a boil. Add the diced squash. Bring the water back to a boil and cook the squash 1 ½ minutes. Add raisins to the pan for 30 seconds and drain. Place the squash and raisins in ice water to stop the cooking. Drain again.
In a bowl combine the garlic, lemon juice, cumin, ginger, cinnamon, red pepper flakes, ½ teaspoon salt and honey, if using. Stir to combine. Add the butternut squash and raisins. (Squash can be prepared in advance and refrigerated, covered, with dressing. Bring to room temperature before serving.)
To serve, spread the squash on top of salad greens on a platter or shallow bowl. Sprinkle with almonds and chopped mint or cilantro.
On a fall trip through Extremadura, (western Spain), I found salads everywhere--of lettuce, mixed greens or cabbage--garnished with the ruby-red seeds of the pomegranate. Not only beautiful to look at, they add a sweet-tart crunch.
The Spanish version of cole slaw is made with a dressing of fried slivered garlic and pimentón (paprika) and topped with pomegranate seeds. However, you could add pomegranate seeds to any favorite version of cole slaw. Or, try the following recipe, with pomegranate molasses, a sweet and sour syrup to be found in Middle Eastern shops (or use honey plus lemon juice).
4 cups shredded cabbage (about 12 ounces)
1 carrot, grated
1 teaspoon salt
2 tablespoons Greek yogurt
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon pomegranate molasses
1/8 teaspoon celery seed
1 cup pomegranate seeds
Combine the shredded cabbage and grated carrot in a bowl. Sprinkle with salt, mix well and let stand for 30 minutes.
In a small bowl whisk together the yogurt, oil, vinegar, pomegranate molasses and celery seed. Add to the cabbage and combine well. Add half of the pomegranate seeds.
Persimmon Salad Recipes
Roasted persimmons, pear, with roasted radish and brussels sprouts from Healthy Feels make a great fall side dish or salad that is both sweet and savory.
You’re going to want to make this Persimmon salad again and again this season. It is loaded with delicious ingredients including persimmons, pears, feta, spinach, and pecans and is one of my favorite persimmon recipes.
This vegan roasted brussels sprouts salad from Champagne Tastes is tossed with persimmons, pecans, and a maple vinaigrette for an easy and delicious fall harvest salad.
This delicata squash salad with persimmons from Cadry’s Kitchen is the perfect seasonal addition to your Thanksgiving spread or fall dinner. Vegan & gluten-free.
How gorgeous is this Persimmon Salad topped with candied hazelnuts and flaky coconut chips from The Devil Wears Salad?!
You can’t go wrong with this persimmon and avocado salad from Crumb Blog made of thinly sliced wedges of crisp sweet persimmons and buttery avocado wedges on peppery argula greens, scattered with juicy pomegranate jewels and tossed in a tangy Dijon vinaigrette.
Baby Arugula Salad with Nectarines and Toasted Hazelnuts
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This salad can change with the seasons try persimmons in the fall, pears or blood oranges in the winter, and nectarines when they are in season. You can substitute mixed baby greens for the arugula and frisée.
What to buy: When purchasing nectarines, look for freestone varieties—their flesh separates easily from the pit.
This dish was featured as part of our Recipes for Summer Ingredients photo gallery.
Persimmons are typically reddish-orange in color. Two varieties are commonly sold in the U.S.: round fuyu, which can be eaten right away, and heart-shaped hachiya, which require ripening or cooking (when underripe, they are extremely astringent). Jason Travi wraps prosciutto around persimmon wedges and roasts them until the meat crisps and the fruit turns tender and sweet.
Here, Hugh Acheson creates a salad based on butter-braised leeks, a French favorite.
Seasonal salad recipes to add color and crunch to your holiday table
Salad is never going to be the star of a Thanksgiving meal, but it can play a crucial and surprising supporting role, like Joe Pesci in “Goodfellas” (1990) or Viola Davis in “Fences” (2016), enhancing everything around it while dazzling on its own. A salad can offset the richness of buttery potatoes and custardy or crisp stuffing, perk up gamy turkey meat and play off the ruby red tang of cranberry sauce.
Bitter greens such as radicchio, kale or endive are a fine choice for fall, but crunchy iceberg, feathery arugula or sweet spinach can be dressed up for an autumnal salad, too. Herbs such as parsley, dill or mint add boosts of unexpected flavor. Sweet, chunky or spicy additions will make a salad memorable. Think: fresh or dried fruit, roasted or candied nuts or slices of fresh chiles or frizzled ginger. Finally, the acidity of a good dressing will help cleanse your palate between bites of everything else.
Not convinced? These salads from our archives are the perfect fit for Thanksgiving. Find more ideas in the Recipe Finder.
Cabernet-Friendly Fall Harvest Salads
The smoky char of grilled onions sings with the toasted oak notes in a silky cabernet sauvignon.
Yellow Wax Beans Salad with Grilled Fennel and Grilled Onions
In this garden-inspired fall salad, yellow wax beans are the star but the accompanying ingredients build the wine pairing bridge. The distinctively rich, almost smoky flavor of Kalamata olives makes them a perfect foil for the king of red wine, known for its tannins and oak aging. Charring the onions and the addition of naturally-tannic hazelnuts also bring the dish together as a cohesive whole.
View the recipe >>
This roasted beet salad recipe plays up the oak nuances in cabernet sauvignon.
Roasted Beet Salad with Shallot, Black Walnut and Greens
This delectable fall harvest salad starts with roasting sweet earthy beets on a bed of salt to create perfectly tender jewels. Savory roasted shallot petals follow and together they lay on a bed of peppery and bitter fall greens blanketed in a beautifully balanced sherry-shallot vinaigrette. Garnished with toasted black pepper walnuts and pomegranate seeds, this salad will be the star of the table. A young Jordan Cabernet Sauvignon would highlight the light sweetness of the beets and shallots, and the baked shallots and nuts complement the toasted oak nuances in the wine. All of these unique elements together make it a favorite Jordan Winery recipe.
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Grilling sunchokes and squash elevates the spice notes in a barrel-aged cabernet.
Sunchoke Salad with Miso Vinaigrette
Perfectly tender grilled sunchokes and acorn squash in this fall salad carry a flame-kissed smokiness that is an ideal pairing for Jordan Cabernet. Grilled vegetables, herbaceous shiso leaves, silky miso vinaigrette and Osaka finishing salt combine for a superb balance of tempting flavors. The light smoky notes, umami of the vinaigrette and bitterness of the shiso leaves complement both the dried herb and oak notes in Jordan Cabernet Sauvignon.
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The earthiness in squash and eggplant is a natural complement to the dried herb nuances in cabernet sauvignon.
Roasted Squash Salad with Eggplant and Freekeh
A recipe to balance the seasons, this early fall harvest salad combines roasted patty pan squash, Japanese eggplant, and nutty whole-grain freekeh with an intriguing mint, basil and walnut pesto. The earthy notes of the vegetables highlight the elegant French oak aging of the 2012 Jordan Cabernet Sauvignon while the dark fruit flavors stand up to the bold pesto. This fall salad recipe is delicious on its own or can be served with ahi tuna, grilled chicken or steak.
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Looking for other pairing ideas? Here are 10 other cabernet sauvignon food pairings to explore.
40 Fall Salad Recipes That Are Bursting With Autumn's Freshest Flavors
These healthy salads will become some of your favorite recipes of the season.
If you're searching for a way to add some easy fall recipes to your menus&mdashand make them healthier&mdashthen what you need is a good, hearty, fall salad, packed with leafy greens and hearty cold-weather produce. And if you want to make sure it tastes (and looks) amazing, then look no further than these fall salad recipes.
Okay, we know you might be thinking that salads are just a boring and bland pile of leaves, but trust us&mdashthese seasonal dishes are about to blow you away. The recipes are filled with some of the best flavors of fall, including butternut squash, dried cranberries, and crisp apples. This roundup has a variety of ideas so you can find the perfect dish for your weeknight suppers. Some are light enough to be served as a side dish, and others are plenty hearty enough to be enjoyed as the main meal. Whether you're thinking of a plate to add to your Thanksgiving menu or a dish to serve at your fall dinner party, one of these recipes would complement your event perfectly. Oh, and not only do these fall salads taste great, but a lot of them are good for you too. Convincing your family to eat more vegetables will be a thing of the past thanks to these healthy dinner recipes. Even the kids (yes, really!) will be devouring their plates in record time. In fact, the little ones might even be asking you for seconds&mdashthese salads are that incredible.
Persimmon, Pear, and Pomegranate Salad
This persimmon, pear and pomegranate salad is so delicious! Do you like persimmons? If you don’t know the answer to that question I highly recommend you get your hands on a persimmon while they are still in season and figure it out! My hope is that you enjoy them as much as I do, they are such a Fall treat and are delicious in salads, like this persimmon, pear and pomegranate salad. I also love to put them in my smoothies as they add sweetness without using refined sugars.
This salad highlights some of my favorite Fall flavors: persimmons, pomegranates and pears with the addition of avocado, walnuts and feta. The dressing is a simple balsamic with a little fresh citrus to give it a kick.