Harvest Salad
This Harvest Salad made with persimmon, honey crisp apple, roasted sweet potato, pomegranate seeds and a honey Dijon dressing is so easy and delish!
Servings: 4 people
Calories: 339kcal
Ingredients
For the Salad
- 5 ounce container of arugula
- 1 diced sweet potato
- 2 tablespoons avocado oil
- dash of salt and pepper
- 1 thinly sliced or chopped honey crisp apple
- 1 thinly sliced or chopped persimmon
- ½ cup pomegranate seeds from 1 small pomegranate or ½ of a large pomegranate
- ½ cup crumbled feta cheese
- ½ cup toasted or candied pecans
For the Honey Dijon Dressing
- ⅓ cup avocado oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
For the Salad
- Preheat the oven to 425 degrees Fahrenheit.
- Toss the sweet potato in avocado oil and a dash of salt and pepper.
- Roast on a baking sheet for 15-20 minutes or until golden on the edges.
- Once done baking, set sweet potato aside to cool.
- In a large serving bowl, add the arugula, honey crisp apple, persimmon, pomegrante seeds, pecans and feta cheese.
- Add in the cooled sweet potato to the salad bowl.
For the Honey Dijon Dressing
- Whisk together all the ingredients listed and serve on the side. Enjoy!
Notes
- Make sure the persimmon is ripe. Unripe persimmon is very bitter and not enjoyable. Truthfully, it's hard to tell when they're ripe. I don't find that they get that soft, but I let them sit out for about a week after buying them and then cut into them and they are usually ripe.
Nutrition
Calories: 339kcal | Carbohydrates: 40g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 10mg | Sodium: 210mg | Potassium: 599mg | Fiber: 5g | Sugar: 12g | Vitamin A: 8888IU | Vitamin C: 39mg | Calcium: 98mg | Iron: 2mg
