An autumn salad of toasted walnuts over persimmon and salad greens

By The home cook
April 30, 2014
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Author Notes: The rich toasted walnuts in this salad balance perfectly with the sweet persimmons, baby spinach and the strong pepper flavours of the rocket and the blue cheese. It’s a surprisingly filling salad that everyone seems to enjoy.

Credit: Inspired by Persimmons Australia
The home cook

Serves: 4

  • 1/2 cup walnut pieces
  • 1 handful baby spinach
  • 1 thinly sliced, sweet persimmon
  • 1 handful rocket
  • 1/2 cup crumbly blue cheese
  • 2 finely chopped spring onions
  1. Toast the walnuts evenly in a heavy, unoiled frypan over a medium heat, stirring them continually for about 5 minutes until they are nicely browned and fragrant.
  2. Combine all salad ingredients in a large mixing bowl.

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