Nothing is more refreshing than a bowl of crisp lettuce leaves tossed with a punchy dressing. This is a delicious sweet and sour vinaigrette which works so well with the sweet fruits and bitter leaves. I like to scatter over some roasted butternut squash or sweet potato to this salad – ideal for using up leftover roasted vegetables too.
Difficulty – Easy
Time – 15 minutes
Serves – 4
What’s good about it?
The yellow-orange persimmon fruit is an excellent source of fibre, Vitamin A and C as well as B vitamins and manganese useful for energy levels.
- Heat a frying pan and add a little olive oil. Add the garlic, onion, maple syrup, olive oil and vinegar. Simmer gently for a couple of minutes until syrupy.
- Place the lettuce leaves in a bowl or platter. Scatter over the remaining ingredients. Drizzle over the dressing and toss lightly to coat.
- Best served immediately.
Did You Know?
If you cannot find persimmons then use an orange sliced or cut into segments instead. You could add some cooked puy lentils to this salad for extra protein.
1 garlic clove, crushed
2tbsp olive oil
2tbsp red wine vinegar
1tbsp maple syrup
1/2 onion thinly sliced
250g mixed lettuce leaves
30g walnut halves, lightly toasted
30g cashew nuts, lightly toasted
1tbsp dried cranberries or fresh raspberries
1/2 pomegranate seeds only
1 Persimmon sliced