Cook time: 5 min
Total time: 5 min
Ingredients: 6-8 cups mixed baby greens (arugula, spinach, kale, romaine); 3 ripe fuyu persimmons, peeled and cut into wedges; 1 cup dried cranberries; 4 ounces gorgonzola cheese, crumbled; 1 cup pecans; 3 tablespoons white sugar; 1 tablespoon unsalted butter, melted; 1/2 teaspoon cinnamon; Pinch of nutmeg; 3/4 cup extra-virgin olive oil; 1/4 cup raspberry balsamic vinegar; 1/2 teaspoon salt; Pinch of sugar, optional; Dab of dijon mustard (1/8 of a teaspoon)

Ingredients

Units Scale

For the Salad

6-8 cups mixed baby greens (arugula, spinach, kale, romaine)
3 ripe fuyu persimmons, peeled and cut into wedges
1 cup dried cranberries
4 ounces gorgonzola cheese, crumbled

For the Pecans

1 cup pecans
3 tablespoons white sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon cinnamon
Pinch of nutmeg

For the Vinaigrette

3/4 cup extra-virgin olive oil
1/4 cup raspberry balsamic vinegar
1/2 teaspoon salt
Pinch of sugar, optional
Dab of dijon mustard (1/8 of a teaspoon)

Cook Mode Prevent your screen from going dark

Instructions

For the pecans: Heat a skillet over medium heat. Melt butter and add pecans, cinnamon, sugar and nutmeg. Cook for 5 minutes stirring frequently to avoid the pecans sticking together. Remove them to a piece of parchment paper and let cool.
Make the Vinaigrette: Whisk together olive oil, vinegar, salt, mustard, and sugar if desired, until completely combined. Set aside.
Make the Salad: In a large bowl, combine the greens, persimmons, gorgonzola, pecans, and dried cranberries. Drizzle with vinaigrette. Toss to combine.

Cook Time: 5 mins