Autumn Salad with Apples, Pomegranates, and Persimmons (with orange vinaigrette and candied hazelnuts)

Want to learn more about essential oils, but not sure where to start? Sign up for my FREE 10 Day Essential Oil Basics E-Course delivered right to your inbox and get a FREE 100 Uses for Essential Oils eBook. Learn more HERE .

Autumn Salad with Apples, Persimmons, and Pomegranates  savorylotus.com

This salad is the epitome of seasonal eating.  Apples, pomegranates, and persimmons all come into season as the leaves begin to turn and fall to the ground.  Luckily I live in such an amazingly abundant area and have access to fresh, homegrown fruits all year round.  This salad is my ode to healthy eating in the autumn.

 

Screen shot 2013-11-04 at 4.26.13 PM

 

Delight your family by making this beautiful salad or impress your friends by serving it at your next holiday gathering.  Light and crisp, it pairs nicely with warming, winter foods.  The delicate citrus dressing allows the flavors of the fruits to shine, and the candied hazelnuts add a festive touch.

I made this salad for a potluck gathering I went to last week.  It was inspired by all of the fall time fruit over-flowing from my fruit bowl on the counter.  My little one can’t get enough of the pomegranate seeds right now.  She walks around with a red juice-stained chin much of the time.

I love this time of year when we start to gather in warm homes to share and connect.  I am grateful for all the the land provides us.  May we continue to be gracious stewards and take care of the EARTH.

I hope you are all having a wonderful fall season.  I look forward to sharing more holiday recipes with you in the weeks to come. 

What is your favorite holiday dish?

Warmly,

Katja

Autumn Salad with Apples, Pomegranates, and Persimmons

 

Ingredients:

FOR CANDIED HAZELNUTS:

1 cup raw hazelnuts, preferably soaked and dehydrated

2 and 1/5 TBS coconut sugar (like this)

2 pinches of cinnamon powder

a pinch of celtic sea salt (like this)

2 TBS water

 

FOR DRESSING:

juice from one large orange

1 TBS RAW honey (like this)

1 inch piece of fresh ginger, grated

a couple pinches of celtic sea salt

3 TBS olive oil

 

FOR SALAD:

organic salad mix, about a 1/2 pound

1 crisp apple, thinly sliced

1 medium fuyu persimmon, thinly sliced

1 small pomegranate, cracked open and de-seeded

 

Directions:

  • To make candied hazelnuts: Sprinkle coconut sugar into skillet and begin to heat over medium heat.  When sugar begins to melt, toss in hazelnuts and stir to completely coat nuts. Sprinkle on cinnamon, salt, and 2 TBS of water.  Stir again to evenly coat.  Remove from heat and set aside to cool.
  • To make dressing: Mix all dressing ingredients together until well combined.  Set aside.
  • To assemble salad:  Toss salad greens with dressing until evenly coated.  Arrange apple and persimmon slices on top.  Sprinkle pomegranate seeds all around the salad.  Top with cooled candied hazel nuts.
  • Serve and enjoy!

 

NOTE:

This salad is best if dressing is added just before serving.  That will ensure that salad greens stay crisp and fresh.

 

Click HERE to PIN THIS!

Autumn Salad with Apples, Persimmons, and Pomegranates - savorylotus.com

 

 

 

Screen shot 2013-11-04 at 4.26.13 PM

 

Autumn Salad with Apples, Pomegranates, and Persimmons
 
Author:
Ingredients
  • FOR CANDIED HAZELNUTS:
  • 1 cup raw hazelnuts, preferably soaked and dehydrated
  • 2 and ⅕ TBS coconut sugar
  • 2 pinches of cinnamon powder
  • a pinch of celtic sea salt
  • 2 TBS water
  • FOR DRESSING:
  • juice from one large orange
  • 1 TBS honey
  • 1 inch piece of fresh ginger, grated
  • a couple pinches of celtic sea salt
  • 3 TBS olive oil
  • FOR SALAD:
  • organic salad mix, about a ½ pound
  • 1 crisp apple, thinly sliced
  • 1 medium fuyu persimmon, thinly sliced
  • 1 small pomegranate, cracked open and deseeded
Directions
  1. To make candied hazelnuts: Sprinkle coconut sugar into skillet and begin to heat over medium heat. When sugar begins to melt, toss in hazelnuts and stir to completely coat nuts. Sprinkle on cinnamon, salt, and 2 TBS of water. Stir again to evenly coat. Remove from heat and set aside to cool.
  2. To make dressing: Mix all dressing ingredients together until well combined. Set aside.
  3. To assemble salad: Toss salad greens with dressing until evenly coated. Arrange apple and persimmon slices on top. Sprinkle pomegranate seeds all around the salad. Top with cooled candied hazel nuts.
  4. Serve and enjoy!
Notes
This salad is best if dressing is added just before serving. That will ensure that salad greens stay crisp and fresh.

 

Sign up for my newsletter and get my e-book Paleo Real Food Desserts free!


MEDICAL DISCLAIMER: The information included on this website is intended for educational purposes only. It is not intended nor implied to be a substitute for professional medical advice. None of the opinions expressed here are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider to determine the appropriateness of the information for your own situation or if you have any questions regarding a medical condition or treatment plan.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. AMAZON DISCLOSURE: The owner of this website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, amazon.com, endless.com, myhabit.com, smallparts.com, or amazonwireless.com.

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: