Winter Persimmon Salad

• 2 ripe peeled and sliced persimmons
• 3 cups spring mix
• 1/2 head of chopped radicchio
• 1/2 cup pomegranate seeds
• 1/4 cup toasted pine nuts
  

• 2 tbsp apple cider vinegar
• 1 tbsp extra virgin olive oil
• 1 tbsp maple syrup
• 1 tbsp dijon mustard
• 1/4 tsp garlic powder
• Salt and Pepper to taste

Top with a plant based protein of your choosing to make this a heartier salad, like chickpeas, tofu or tempeh! 

1. Start by toasting your pine nuts. Place your pine nuts in a small skillet on medium low heat. You do not need to use oil.
2. Cook the pine nuts, stirring often for a few minutes until they reach a golden brown color. Pay close attention to prevent burning.
3. Then, remove from heat to let cool.
4. Next, assemble your salad by placing a few handfuls of spring mix into two bowls.
5. Then, top with chopped radicchio, peeled and sliced persimmons, pomegranate seeds and toasted pine nuts.
6. Next, prepare your salad dressing by adding your apple cider vinegar, olive oil, maple syrup, dijon mustard, garlic powder, salt and pepper in a small mixing bowl.
7. Whisk until fully combined and emulsified. Then, drizzle over your persimmon salad.
8. Serve immediately and enjoy!