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.

10
Servings
187
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
21%
Sugar
2g
2%
Saturated Fat
11g
46%
Cholesterol
12mg
4%
Carbohydrate, by difference
8g
6%
Protein
4g
9%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
20mg
2%
Choline, total
12mg
3%
Fluoride, F
20µg
1%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
11mg
3%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
31mg
4%
Selenium, Se
2µg
4%
Sodium, Na
43mg
3%
Water
31g
1%
Zinc, Zn
1mg
13%