Persimmon Prosciutto Salad

This salad is filled with colorful fruits that are in season during these colder months

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
198
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad:

  • 6 Ounces thinly sliced prosciutto, cut into ribbons
  • 4 bunches watercress, thick stems trimmed
  • 3 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
15g
24%
Sugar
4g
N/A
Saturated Fat
3g
13%
Cholesterol
12mg
4%
Protein
8g
15%
Carbs
9g
3%
Vitamin A
64µg
7%
Vitamin B12
0.1µg
2.5%
Vitamin B6
0.1mg
7.1%
Vitamin C
23mg
39%
Vitamin D
0.2µg
N/A
Vitamin E
2mg
11%
Vitamin K
110µg
100%
Calcium
60mg
6%
Fiber
1g
4%
Folate (food)
14µg
N/A
Folate equivalent (total)
14µg
4%
Iron
1mg
6%
Magnesium
48mg
12%
Monounsaturated
9g
N/A
Niacin (B3)
1mg
5%
Phosphorus
155mg
22%
Polyunsaturated
3g
N/A
Potassium
342mg
10%
Riboflavin (B2)
0.1mg
6.2%
Sodium
483mg
20%
Sugars, added
1g
N/A
Thiamin (B1)
0.1mg
9.7%
Zinc
1mg
7%

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