159 – Persimmon Salad with Moroccan Sweet Vinaigrette Recipe

Feb 25, 2015 | Salads, Vegetarian Food

Prep time :

Cook time :

Serves :


Complexity :


Ingredients :


  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • 2 tablespoons argan oil (optional)
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • salt & pepper to taste


  • fresh spring mix
  • baby spinach
  • 1 cup pomegranate seeds
  • 1 fuyu persimmon (make sure you are picking a non-astringent persimmon)
  • Grated parmesan
  • 1 cup roasted unsalted almonds

Directions :

Making the Vinaigrette:
1- Using a hand-held mixer (or regular blender) mix the olive oil, argan oil, and white vinegar together for 1 minute until you get a whitish mixture.
2- Add the honey, dijon mustard, and season with salt and pepper. Mix well with the hand-held mixer.
3- Pour the vinaigrette in a jar, close it, and place it in the fridge for 30 minutes so that all the flavors rest and the aromas are released.
note: you can store the vinaigrette in the fridge for up to 3 days.

Making the Salad:
1- In a large bowl, mix all the ingredients of the salad together: spring mix, baby spinach, persimmon (thinly sliced using the slicing section of a grater), pomegrate seeds, grated parmesan, and roasted almonds.
2- Add some of the vinaigrette to the salald. Mix well using a large spoon and fork.
Serve the salad immediately! Enjoy!

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