Persimmon Salad with Moroccan Sweet Vinaigrette Recipe - CookingWithAlia - Episode 159

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

walnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds are lower in calories and provide a different crunch.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is rich in healthy fats.

Mix olive oil with white vinegar and argan oil using a handheld mixer.

Add honey, Dijon mustard, salt, and pepper to the mixture and blend until combined.

Pour the vinaigrette into a jar, cover it, and refrigerate for half an hour.

Thinly slice the fuyu persimmon using the slicing side of a grater.

Combine fresh spring mix, baby spinach, pomegranate seeds, sliced persimmon, and roasted almonds in a bowl.

Add some of the vinaigrette to the salad and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens