Persimmon Salad with Spiced Vinaigrette
Ingredients
For the Salad
1 small red onion thinly sliced
1/3 cup pepitas
5 ounces spring mix
1 pound Fuyu persimmons, peeled and sliced into 1/2-inch wedges
For the Spiced Vinaigrette
2 tablespoons apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons olive oil
Instructions
Pickle the onions. In a small bowl, add the sliced shallot and apple cider vinegar and toss to coat. Let the shallot soak in the vinegar for 10 to 15 minutes while prepping the salad ingredients.
Toast the pepitas. Toast pepitas in a dry skillet over medium heat, stirring constantly with a wooden spoon, until lightly browned and fragrant, 3 to 4 minutes. Transfer them to a bowl or plate and set aside to cool.
Make the Spiced Vinaigrette. Remove the onion from the bowl of vinegar and save them. You will add them to the salad later. To the bowl with the vinegar, add the honey, Dijon mustard, cumin, cinnamon, salt, and black pepper, and whisk to combine. Whisk in the olive oil until the dressing is thick and emulsified.
Assemble the salad. In a large bowl, add the mixed greens, persimmons and pumpkin seeds. Drizzle in the dressing and toss with salad tongs to coat.
Finish and serve. Transfer to a serving bowl or platter. Distribute the pickled onions over the salad and sprinkle with more salt and freshly ground black pepper to taste. Serve immediately.