Warm Persimmon Lentil Salad

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Persimmons are another bounty that the Fall season gifts us. Sweet and delicious, They add a festive touch to any dish they are added to.

This salad is bright and wholesome. It is the perfect balance of earthy and sweet!

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Warm Persimmon Lentil Salad

Yield: 4

Author: Fida Milki

Ingredients

• 1 cup cooked lentils
• 1 persimmon sliced into rounds
• 1 tbsp balsamic vinegar
• 1/2 cup pomegranate seeds
• 1/2 cup roasted pumpkin seeds
• 1 cups greens of your choice (spinach, arugula, kale…)
• Crumbled goat cheese (optional)
• 2 garlic cloves minced
• 1 tbsp raw honey
• 2 tbsp Dijon mustard
• 3 tbsp apple cider vinegar
• 2 tbsp olive oil
• 2 tbsp toasted sesame seeds
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees F (200 C).
2. Line a baking sheet with parchment paper.
3. Place the persimmons on the prepared sheet and drizzle with the balsamic vinegar.
4. Roast in the heated oven for 20 minutes until golden.
5. Remove from the oven.
6. In a bowl, mix the warm lentils with the roasted persimmons.
7. Add the pomegranate, the pumpkin seeds, and the greens.
8. Add the crumbled goat if using while the lentils are warm so that it melts slightly.
9. Make a dressing by mixing the remaining ingredients.
10. Toss the salad with the vinaigrette and enjoy!