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Persimmon Prosciutto Salad

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

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
Servings10
Calories Per Serving198
Total Fat15g24%
Sugar4gN/A
Saturated3g13%
Cholesterol12mg4%
Protein8g15%
Carbs9g3%
Vitamin A64µg7%
Vitamin B120.1µg2.5%
Vitamin B60.1mg7.1%
Vitamin C23mg39%
Vitamin D0.2µgN/A
Vitamin E2mg11%
Vitamin K110µg100%
Calcium60mg6%
Fiber1g4%
Folate (food)14µgN/A
Folate equivalent (total)14µg4%
Iron1mg6%
Magnesium48mg12%
Monounsaturated9gN/A
Niacin (B3)1mg5%
Phosphorus155mg22%
Polyunsaturated3gN/A
Potassium342mg10%
Riboflavin (B2)0.1mg6.2%
Sodium483mg20%
Sugars, added1gN/A
Thiamin (B1)0.1mg9.7%
Zinc1mg7%
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