Welcome to a delightful culinary experience with our Salad of Fall Greens with Persimmons and Hazelnuts! This vibrant dish is not only a feast for the eyes but also a celebration of the rich flavors and textures that autumn has to offer. Perfectly suited for vegetarians, vegans, and those seeking gluten-free and dairy-free options, this salad is a versatile addition to any meal.
Imagine the crispness of fresh escarole and mixed baby greens, harmoniously combined with the sweet, juicy slices of Fuyu persimmons. The addition of toasted hazelnuts adds a delightful crunch, while the warm, spiced dressing made from tangerine juice and balsamic vinegar elevates the entire dish. Each bite is a burst of flavor, making it an ideal side dish, antipasti, or even a light snack.
Ready in just 45 minutes and serving up to 12 people, this salad is perfect for gatherings, holiday feasts, or simply a refreshing addition to your weeknight dinner. With only 129 calories per serving, you can indulge guilt-free while enjoying the wholesome goodness of seasonal ingredients. So, gather your friends and family, and let this salad be the star of your next meal!
