Persimmon + Avocado Salad with Maple Vinaigrette

Every year I meet someone who has not eaten a persimmon, and every year I get one of my friends or family members to try. I put them on holiday cheeseboards and keep them stocked in the fruit drawer - they’re just so delicious and satisfying all on their own. Every year I get one someone new on the persimmon train. It’s such a delicious Winter treat, and I get so excited when I start to see them stocked at the grocery store. This past weekend, I knew I’d be lucky if I saw any at the store, and I did! I was so excited, and I’m coming to terms with the fact that these are likely the last ones I’ll get my hands on this season. Some I am saving some to eat just is (because on their own is total perfection), and to change it up I made this Persimmon + Avocado Salad with Maple Vinaigrette. It’s simple and the Persimmon is the shining star - every little chunk is delightful and a cherished forkful. The perfect crisp + fresh + light salad with the best Winter ingredient, and it was heaven. 100% will make again.

For the dressing

• 3 tbsp mayo

• 3 tbsp red wine vinegar

• 2 tbsp maple

• 1 tbsp Dijon

• 1 tbsp EVOO

• salt + pepper

For the salad

• One bag of a super crunchy salad mix (I love one with shredded brussels sprouts)

• 1-2 persimmons, cut into small wedges

• 1 avocado, diced

• 1 honeycrisp or Fuji apple, diced

• 1/4 c. feta, crumbled

• 1/4 c. toasted walnuts

• 1-2 tbsp dried cherries

• fresh basil, thinly sliced

Start by making the dressing. Put all ingredients for the dressing plus a small pinch of salt + pepper into a large bowl and whisk together until you have a smooth consistency. I love to save a dish and make the dressing I mix the salad in. Add the lettuce, 1/2 of the chopped persimmon, avocado, apples, half of the feta, and the walnuts to the bowl. Toss it all with the dressing. Transfer the mixed salad to a serving tray. Place the remaining persimmon wedges on top. Sprinkle the dried cherries + fresh basil over the top.