BHA & BHT Free Vegan Persimmon Salad with Candied Pecans and Citrus Vinaigrette
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Learn more →Ingredients
4 servings
For the candied pecans
- ½ cup raw pecan halves
- 1 tbsp maple syrup
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper
For the vinaigrette
- 3 tbsp fresh orange juice (from about 1 orange)
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1 tsp dijon mustard
- 1 small shallot, finely minced
- 3 tbsp extra-virgin olive oil
- salt and pepper, to taste
For the salad
- 3 medium fuyu persimmons (firm-ripe), peeled and thinly sliced
- 5 oz baby arugula
- 1 small fennel bulb, cored and very thinly shaved
- ¼ cup pomegranate arils
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat a large skillet over medium heat. Add the pecan halves, maple syrup, fine sea salt, and cayenne, and stir to coat. Cook, stirring frequently, for 4–5 minutes, until the syrup has reduced and the pecans are deeply fragrant and coated in a glossy, slightly sticky glaze — watch closely, as the syrup can scorch quickly. Spread the pecans in a single layer on a plate or piece of parchment and let cool completely, about 5 minutes, until the coating hardens.
- 2
In a small bowl, combine the orange juice, apple cider vinegar, maple syrup, Dijon mustard, and minced shallot. Whisk in the olive oil in a steady stream until the dressing is emulsified and slightly thickened. Season with salt and pepper to taste.
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