Persimmon And Bacon Vinaigrette Salad
I’ve spent the past year diving deep into bold fruit-and-vegetable combinations, and this winter salad is one of my favorites.
Winter is loaded with vibrant, juicy persimmons—so grab your knives, because we’re about to build a salad that’s bright, crunchy, and layered with flavor. It’s got roasted broccoli, fresh kale, and warm bacon vinaigrette that ties everything together. Sweet, smoky, tangy, and satisfying, this is winter produce at its finest.
It’s great for those watching their carb intake, with all the fiber and nutrients is from fresh veggies and seeds. The persimmon adds just enough natural sweetness, so there’s no need for sugar-laden sauces.
Recipe
Persimmon & Bacon Vinaigrette Salad
Servings 4
Calories 850kcal
Ingredients
Salad
- 1-2 Persimmon thinly sliced
- 200 g Kale chopped
- ½ head Broccoli cut into florets
- 30 g Parmesan shaved
- 30 g Pecans roughly chopped
- 20 g Pumpkin seeds
- 40 g Pomegranate seeds
- Lemon juice to taste
Bacon Vinaigrette
- 50 g Bacon finely chopped
- 30 ml Olive oil –
- 1 Leek finely sliced
- 1 clove Garlic minced
- Ground black pepper
- Wine vinegar white or red
Instructions
Bacon Vinaigrette
- In a small saucepan over medium heat, warm a little of olive oil.
- Add chopped bacon and cook until lightly golden.
- Add leek and garlic; sauté for another 3 minutes.
- Pour in the vinegar, simmer for 1–2 minutes more, and turn off the heat.
Salad
- Preheat the oven to 200°C.
- Spread the broccoli florets on a baking sheet (no oil or salt) and roast for 7 minutes, until slightly charred. Drizzle with lemon juice and let cool.
- Wash and chop the kale. Place it in a serving bowl or platter.
- Layer the roasted broccoli over the kale.
- Slice the persimmon into thin wedges and scatter them over the salad.
- Make the bacon vinaigrette:
- Drizzle the warm bacon vinaigrette over the salad.
- Top with pecans, pumpkin seeds, pomegranate seeds, and shaved Parmesan.
