Persimmon Prosciutto Salad

This salad is filled with colorful fruits that are in season during these colder months
Editor
Persimmon Prosciutto Salad

Erin Kunkel © 2016

“Persimmons and a pomegranate vinaigrette give this salad festive color and flavor. I especially love the crunch from the pomegranate seeds and pumpkin seeds,” says Danielle Walker, author of Against All Grain Celebrations.

Walker is the author of the New York Times best-selling cookbook series Against All Grain, and the voice behind one of the most popular grain-free blogs on the internet, againstallgrain.com. After being diagnosed with an autoimmune disease and suffering for many years, Walker healed herself through dietary changes, and she is a testament to how food can nourish and heal our bodies. Walker’s new book, Against All Grain Celebrations, focuses on remaking classic dishes in healthy, flavorful, easy-to-prepare ways that will satisfy everyone at your table. These recipes will help you to easily host guests with various food allergies, as well as a crowd of regular grain-eaters.

This recipe is reprinted with permission from Danielle Walker’s Against All Grain Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion by Danielle Walker, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House, LLC. To buy a copy of the book, please click here.

10
Servings
223
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad:

  • 6  Ounces  thinly sliced prosciutto, cut into ribbons
  • bunches watercress, thick stems trimmed
  • Fuyu persimmons, pitted and sliced
  • 1/2  Cup  pomegranate seeds
  • 1/2  Cup  roasted pepitas

For the dressing:

  • 1/2  Cup  extra-virgin olive oil
  • 1/2  Cup  pure pomegranate juice
  • 1/2  Cup  white wine vinegar
  • 2  Teaspoons  light-colored raw honey
  • 1  Teaspoon  Dijon mustard
  • Fine sea salt
  • Freshly ground black pepper

Directions

For the salad:

Combine all the ingredients in a salad bowl and toss to combine.

For the dressing:

Whisk together the olive oil, pomegranate juice, vinegar, honey, and mustard. Season with salt and pepper. Add ½ cup of the dressing to the salad bowl and toss to coat. Serve immediately with the extra dressing on the side.

Nutritional Facts

Total Fat
18g
26%
Sugar
2g
2%
Saturated Fat
4g
17%
Cholesterol
22mg
7%
Carbohydrate, by difference
8g
6%
Protein
8g
17%
Vitamin A, RAE
2µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
12mg
1%
Choline, total
18mg
4%
Fiber, total dietary
2g
8%
Folate, total
4µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
32mg
10%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
58mg
8%
Selenium, Se
5µg
9%
Sodium, Na
205mg
14%
Water
26g
1%
Zinc, Zn
2mg
25%