Winter produce brings about some new and interesting vegetables and fruits, my favorite fruit being citrus and persimmons. Many of us have never tried persimmons, myself included 2 years ago when I’d never heard of them! Now, each winter season I jump at the opportunity to load up on persimmons.
Persimmons can be used in a variety of dishes such as smoothies, salads, blended into breakfast porridges, chia puddings, and more. They have a texture that’s similar to a tomato and date (if those two were a crazy/delicious hybrid) and also taste very sweet! Not only do they taste delicious, but they also contain vitamins A, C, E, K, potassium, copper, manganese, fiber, and carbohydrates/natural sugars. Especially now that persimmons are in season, I find myself buying so many of them and enjoying them as a pre-workout snack.
SIMPLE WINTRY SALAD
3 cups Massaged Kale Salad
1 head of radicchio
½ cup shredded carrots
1 persimmon, sliced into rounds
¼ cup pomegranate seeds
1-2 tablespoons hemp seeds
¼ cup lightly toasted pine nuts
¼ cup lightly toasted shredded coconut
1 tablespoon fresh thyme
1 satsuma, peeled (or use an orange)
½ cup water
¼ cup apple cider vinegar
¼ cup olive oil
1 garlic clove
2 tablespoons maple syrup
Pinch of sea salt
In a medium salad bowl, simply combine kale salad, carrots, pomegranates, persimmons, thyme, pine nuts, toasted coconut, and hemp seeds together. (if you’re adding “boosters” to the salad, add them here).
In a blender or using a whisk, simply whisk all ingredients for the salad dressing into a small bowl then drizzle upon serving the salad.
Stir with a fork and adjust seasonings to taste, serve.
McKel Hill, MS, RD, LDN is an internationally known Registered Dietitian, wellness nutritionist and the creator of Nutrition Stripped, a guide to living whole and well. Visit her blog for nourishing recipes, advice on living the whole lifestyle, and for nutrition expertise and advice. The Nutrition Stripped cookbook will be published early 2016.