Fall

An autumn salad of toasted walnuts over persimmon and salad greens

April 30, 2014
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
Ingredients
  • 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
In This Recipe
Directions
  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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