Caramelized Persimmon Salad with Spiced Pecan Crunch and Maple Ginger Dressing

Ingredients

• •2 persimmons, sliced
• •1 tablespoon unsalted butter
• •1 tablespoon brown sugar
• •1/2 cup pecans
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1 tablespoon maple syrup
• •6 cups mixed greens (e.g., arugula, spinach, and baby kale)
• •1/4 cup crumbled goat cheese
• •1/4 cup dried cranberries
• •2 tablespoons olive oil
• •2 tablespoons maple syrup
• •1 tablespoon fresh ginger, finely grated
• •1 tablespoon apple cider vinegar
• •1 teaspoon Dijon mustard
• •Salt and pepper, to taste

Instructions

1. 1

   In a skillet over medium heat, melt the butter and brown sugar. Add the persimmon slices and cook for 2-3 minutes on each side until caramelized. Remove from heat and set aside.

2. 2

   In the same skillet, toast the pecans with cinnamon, nutmeg, and maple syrup for about 5 minutes, stirring frequently, until they are fragrant and lightly coated. Allow to cool.

3. 3

   In a small bowl, whisk together olive oil, maple syrup, grated ginger, apple cider vinegar, Dijon mustard, salt, and pepper to create the dressing.

4. 4

   In a large salad bowl, combine the mixed greens, caramelized persimmons, spiced pecans, goat cheese, and dried cranberries.

5. 5

   Drizzle the maple ginger dressing over the salad and toss gently to combine.

6. 6

   Serve immediately and enjoy.