Spiced Pecan, Apple and Persimmon Salad

Spiced Pecan, Apple and Persimmon Salad ◈ Homegrown Provisions #thanksgiving #salad #persimmon

There’s no doubt about it. Autumn is a season imbued with rich hues and earthy flavors. Thanksgiving cooks draw on its richness for inspiration. Though many of us have our “tried and true” family favorites, cherished recipes we look forward to making and eating each year, welcoming new traditions, like this Spiced Pecan, Apple and Persimmon Salad, make for a refreshing and inviting beginning.

This festive salad serves four to six and is full of sweet-tart Honeycrisp apple, citrusy persimmon, peppery arugula and tender baby spinach, which gain an earthiness from tender, oven-roasted Chioggia beet. A simple maple-mustard vinaigrette, along with spiced pecans, add hints of tang and sweetness. So whether you start your Thanksgiving meal with this plant-powered bowl of autumn color and richness or sit down with a serving as a lunchtime treat, this salad will fortify, offering a nourishing start to the holiday season.

Spiced Pecan, Apple and Persimmon Salad ◈ Homegrown Provisions #thanksgiving #salad #persimmon Spiced Pecan, Apple, Beet and Persimmon Salad ◈ Homegrown Provisions #thanksgiving #salad #persimmon

Looking for more Thanksgiving meal inspiration? 

Check out these Instant Pot Vegan Shepherd’s Pies, this Golden Mushroom Soup or these Pumpkin Spice Molasses Bundt Cakes!

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Spiced Pecan, Apple and Persimmon Salad ◈ Homegrown Provisions #thanksgiving #salad #persimmon

Spiced Pecan, Apple and Persimmon Salad

  • Author: Shannon
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4-6 servings

Ingredients

Spiced Pecan, Apple and Persimmon Salad

  • 1-2 Fuyu persimmons, cored and thinly sliced*
  • 1 large Honeycrisp apple, cored and thinly sliced
  • 1 Chioggia beet, trimmed, peeled and cut into eighths
  • 1 tsp olive oil
  • 5 cups baby spinach and arugula mix (or salad greens of your choice)
  • 2 tbsp pepitas
  • pomegranate arils (seed pods), fresh sage, and thyme leaves to top

Spiced Pecans

  • 1 1/4 cup pecan halves
  • 1/4 cup maple syrup
  • 1/2 tsp pure vanilla extract
  • 1 tsp pumpkin pie spice
  • coarse grain sea salt

Maple Mustard Vinaigrette 

  • 1 tsp vegan Dijon mustard
  • 2 tbsp maple syrup
  • 1 tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp fresh thyme leaves, lightly chopped
  • salt to taste

Instructions

  1. Pre-heat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a deep baking pan, add the beets; drizzle with olive oil and cover the pan with tin foil. Bake the beets in the oven for 30 minutes or until tender.
  3. In a small bowl, combine the pecans, maple syrup, vanilla extract and pumpkin pie spice. Gently mix to evenly coat.
  4. Spread the pecans in an even layer on the parchment-lined baking sheets. Bake for 15 minutes (checking the pecans at 10 minutes and giving them a gentle stir to prevent burning; baking for another 5 minutes.) Remove the spiced pecans from the oven and sprinkle salt on top as desired (while the pecans are still warm); set aside to cool. (You can roast the pecans in tandem with the beets – albeit variances in timing.)
  5. Mix the salad greens with the roasted beets, spiced pecans, persimmon and apple. Top with pepitas, pomegranate arils and fresh herbs as desired.
  6. Make the vinaigrette by whisking the mustard, maple syrup, red wine vinegar and olive oil together. Add the fresh thyme leaves and salt to taste.
  7. Drizzle the dressing over the salad and enjoy!

Notes

*If you don’t like the taste of persimmon with the skin on, simply peel the persimmon before slicing.

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