Maple Persimmon Salad
Serves: 4 servings
  • 4-6 oz greens (choose something substantial to balance the sweet fruit, like baby spinach or arugula)
  • 1 gala apple (or other sweet/tart variety), diced
  • 2 persimmons, peeled and diced
  • 2 small or 1 large sweet potato
  • 1 Tbl olive oil
  • Salt and pepper
  • ¼-½ cup candied pecans
  • ¼-½ cup feta cheese, cut in small cubes
Shallot Dressing:
  • 6 Tbsp lite mayonnaise
  • 1 shallot
  • 1 garlic clove
  • 2 Tbsp maple syrup
  • 2 Tbsp balsamic vinegar
  • ½ tsp salt
  • Pinch coarse black pepper
  • 1-2 Tbsp water, optional
  1. Preheat oven to 400ºF. Peel and cut sweet potatoes in small cubes. Place on a parchment-lined baking sheet. Drizzle with olive oil, sprinkle salt and pepper and toss. Bake for 30-35 minutes until fork tender and lightly browned. Allow to cool.
  2. Meanwhile, prepare the dressing. Blend together mayo, shallot, garlic, maple syrup, balsamic vinegar, salt and pepper. Add the optional water if you desire a thinner consistency or you need it to get the blender moving.
  3. In a bowl, combine greens, apples, persimmons and sweet potato cubes. Top with nuts and feta. Drizzle with dressing (you may not need all) and enjoy.
Recipe by Between Carpools at