winter persimmon and pomegranate salad with maple candied pecans_____________________________Just look at those festive as hell colors. Sweet candied pecans really take this from "yum" to "please sir, can I have some more?"
Ingredients
- 1 lb pecan halves
- 1 egg white
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- cinnamon sugar, for sprinkling
- 6 cups mixed greens (I used kale and arugula)
- 2 persimmons, quartered and sliced
- 1/2 cup pomegranate arils
- 1/2 cup grated parmesan cheese
maple dijon vinaigrette
- 1/3 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp dijon mustard
- 1 clove garlic, minced
- 1/4 tsp turmeric
- kosher salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, whisk together the egg white, maple syrup, brown sugar, cinnamon, and salt. Toss the pecans in the mixture and spread in an even layer on the baking sheet. Bake 15-20 minutes, tossing halfway through. Remove from oven and let cool completely on the baking sheet. Then, break apart any large clumps of pecans.
- To make the vinaigrette, add the olive oil, cider vinegar, maple syrup, dijon, garlic clove, turmeric, and a pinch of salt and pepper to a jar. Shake vigorously until combined.
- Set the greens on a large serving dish in bowl. Toss with a couple tablespoons of the dressing, massaging the kale (if using) to break up the toughness. Arrange the sliced persimmons overtop, then sprinkle with pomegranate arils, parmesan, and the candied pecans. Serve with remaining dressing.
Notes
*Cinnamon sugar: Combine 1/3 cup sugar with 2 tsp ground cinnamon. Any left over stores well at room temperature in an airtight jar.
*To make ahead: Prepare all components but do not add dressing and keep the candied pecans separate. Store for up to 2 days in the fridge, then add dressing once ready to serve.