Salad of Fall Greens with Persimmons and Hazelnuts

Name: Salad of Fall Greens with Persimmons and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup fresh tangerine juice; 1 tablespoon grated tangerine peel; 3/4 cup vegetable oil; 2 tablespoons hazelnut oil or walnut oil; 2 tablespoons balsamic vinegar; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1 head escarole (about 11 ounces), torn into 2-inch pieces (about ½ cups); 1 large bunch watercress, stemmed (about 6 cups); 1 5-ounce bag mixed baby greens; 2 Fuyu persimmon, peeled, halved, thinly sliced; 1/2 cup hazelnuts, toasted, skin rubbed off

Servings: persons

3/4 cup fresh tangerine juice
1 tablespoon grated tangerine peel
3/4 cup vegetable oil
2 tablespoons hazelnut oil or walnut oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 head escarole (about 11 ounces), torn into 2-inch pieces (about ½ cups)
1 large bunch watercress, stemmed (about 6 cups)
1 5-ounce bag mixed baby greens
2 Fuyu persimmon, peeled, halved, thinly sliced
1/2 cup hazelnuts, toasted, skin rubbed off

1
Boil tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to 1/4 cup, about 5 minutes.
2
Transfer to medium bowl.
3
Whisk in next 5 ingredients.
4
Season dressing with pepper.
5
(Can be made 1 day ahead.
6
Cover; chill.
7
Rewhisk before using.)
8
Place all greens and half of persimmon slices in large bowl.
9
Add dressing and toss to coat.
10
Divide salad among plates.
11
Top each with remaining persimmon slices and hazelnuts and serve.

449

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup fresh tangerine juice, 1 tablespoon grated tangerine peel, 3/4 cup vegetable oil, 2 tablespoons hazelnut oil or walnut oil, and more.

Yes, Salad of Fall Greens with Persimmons and Hazelnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!