Persimmon & Bacon Vinaigrette Salad
A bold persimmon and crispy bacon salad tossed in a tangy vinaigrette, combining sweet, smoky, and zesty flavors for a unique, nutrient-rich 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.