Persimmon, rocket, blue cheese and walnut salad

The sweet persimmons in this salad balance perfectly with the rich toasted walnuts, the strong pepper flavours of the rocket and the blue cheese. It’s a surprisingly filling salad that everyone seems to enjoy.

Persimmon, blue cheese and walnut salad with rocket

Persimmon, blue cheese and walnut salad with rocket

Persimmon, rocket, blue cheese and walnut salad

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 1/2 cup of walnut pieces
  • a handful of  rocket
  • 150g blue cheese
  • 2 finely chopped spring onions
  • a sweet, thinly sliced persimmon

Directions

  1. Toast the walnuts evenly in a heavy, unoiled frypan over a medium heat, stirring them continually for about 5 minutes or until they are nicely browned and fragrant. Keep an eye on them because they can burn if you look away.
  2. Combine all salad ingredients in a large mixing bowl.
  3. Serve.

Notes

The original recipe candied the walnuts before adding them, which involved quite a lot of sugar. We’re trying to avoid sugar except for desserts. You also don’t have to use blue cheese: you could use another soft cheese such as brie or Camembert, but why? How many excuses do you get for blue cheese in a healthy salad?

You could add a dressing of olive oil and balsamic vinegar, but it really doesn’t need it. There’s enough flavour in this salad without any need for dressing.

Source: Adapted from Persimmons Australia Inc.

Persimmon, blue cheese and walnut salad with rocket

Persimmon, blue cheese and walnut salad with rocket

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