Description
This healthy Mediterranean White Bean Salad with Persimmons is packed with seasonal produce, making it a superstar in nutrition and the perfect vegan gluten-free salad option in the fall and winter months.
Ingredients
Scale
Persimmon Salad:
- 1 (15-ounce) can white beans, (i.e., cannellini or navy beans) rinsed, drained
- 1 large bunch kale, finely chopped (about 4 cups)
- 2 firm fuyu persimmons, peeled, thinly sliced
- 1/3 cup walnuts, coarsely chopped
Mediterranean Salad Dressing:
- 1 1/2 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 1 tablespoon balsamic vinegar or pomegranate molasses (available at Middle Eastern stores or online)
- 1 small garlic clove, minced or 1/2 teaspoon garlic powder
- 1 ½ teaspoons whole grain mustard
- Pinch black pepper, sea salt (optional)
Instructions
- To make salad: Toss together beans, kale, persimmons, and walnuts in a large mixing bowl.
- To make vinaigrette: Whisk together olive oil, lemon juice, balsamic vinegar or pomegranate molasses, garlic, whole grain mustard, and black pepper and sea salt (optional).
- Toss salad with vinaigrette. Chill until serving time.
- Prep Time: 10 minutes
- Category: Salad
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 112
- Sugar: 1 g
- Sodium: 12 mg
- Fat: 4 g
- Carbohydrates: 16 g
- Protein: 6 g