Vegan Persimmon and Clementine Salad with Raspberry and Cranberry Juice Dressing

19 Dec

Fresh and delicious, this wonderful salad mixes seasonal fruits with a tang of mint. The dressing is wonderful on a variety of salads and keeps well in the fridge for a week.

You will need:
2 clementine’s, peeled and segmented
1 persimmon, sliced in a half moon
1 mixed bag of baby greens
½ pomegranate, seeds removed
15g spearmint or mint
For the dressing –
50g fresh raspberries
200 ml cranberry juice
50 ml vinegar
50 ml oil
5-7 mint leaves
Pinch of salt

Make dressing first by placing the raspberries and cranberry juice in a pot. Bring to the boil and let it reduce by half, then allow to cool.
Then using a hand blender, whizz the mixture.

As you blend, add in vinegar, then the oil slowly. Finally add the mint leaves and blend for 30 seconds more. Store in the fridge, it should keep for a week.

Next start on the salad.

Place your slices of persimmons on a plate, add the mixed greens and mint leaves in the centre, scatter the pomegranates seeds and place some clementine segments on the plate.

Let you guest add their own dressing.

Top Tips:
If you want a warm salad you can roast or grill the persimmon. Just cut it into bigger pieces and follow the recipe as above.
You can add some toasted almonds to this dish for a bit of a crunch.




One Response to “Vegan Persimmon and Clementine Salad with Raspberry and Cranberry Juice Dressing”

  1. cloudthyme December 19, 2014 at 9:34 pm #

    Wow this is gorgeous! Wonderful salad.

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