Best with White Wine & Balsamic Beets

Winter Beet & Persimmon Salad w/ Vegan Meyer Lemon Dressing

Prep Time: 20 minutes Servings: 6 to 8

What to do

  1. Combine all of the ingredients for the dressing together in a blender and blend on high until creamy, adjusting with water for looser consistency if needed. Transfer to jar and set aside.
  2. Add the greens, endive spears, beets, persimmons, and radishes to a large serving bowl. Keep salad in serving bowl in the fridge until ready to serve or transfer to festive platter, drizzle with the dressing and toss to coat.
  3. Arrange quartered pomegranates around dish and scatter with pomegranate arils in pockets over the salad.
  4. Top with candied pecans and serve right away.

What you’ll Need

Dressing:

¼ cup whole cashews

Zest of 2 Meyer lemons + 5 tbsp freshly squeezed juice

1 tbsp sherry vinegar

1 tsp Dijon mustard

2 tsp maple syrup

1/3 cup + 1 tbsp extra-virgin olive oil

½ tsp sea salt + freshly ground black pepper

1 tbsp water, or more if needed

Salad:

4 cups mixed greens

2 heads red and green leaf lettuce, chopped

2 heads endive, separated into spears

1 (6.5oz) package Love Beet White Wine and Balsamic Beets, quartered

1 persimmon, thinly sliced and quartered

1 bunch radishes, thinly sliced on mandolin

1 quartered pomegranate, arils shucked from two quarters

1 cup candied pecans