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–+ servings
Kate Ramos

Chard and Persimmon Salad with Coconut and Maple Vinaigrette

A delicious fall salad with Swiss chard and sweet persimmons.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6
Course: Salads
Cuisine: American
Calories: 200
Ingredients Method Nutrition

Ingredients
  

For the Salad:
  • 1 bunch rainbow Swiss, or red chard (about 12 ounces)
  • 1/2 lemon
  • 1 teaspoon kosher salt
For the Maple Vinaigrette:
  • 1 small shallot minced
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil
  • 1 Fuyu persimmon halved lengthwise, stem removed, and thinly sliced
  • 1/2 cup toasted unsweetened coconut flakes

Method
 

  1. Remove the stem from the chard, tear into bite-sized pieces, wash and dry thoroughly. Place in a large salad bowl and squeeze the half lemon over the leaves. Sprinkle 1/2 teaspoon salt on top and rub the lemon juice and salt into the leaves, making sure to coat them all. Let sit for at least 15 minutes. (This step can be done up to 1 day in advance.)
  2. Combine shallot, remaining 1/2 teaspoon salt, black pepper, vinegar, and maple syrup in a jar with a tight-fitting lid. Screw lid on tightly and shake to combine. Add oil and shake again until thoroughly combined. (Dressing can be made up to 3 days in advance, cover and refrigerate until ready to use.)
  3. Right before serving, toss persimmon slices and toasted coconut with the chard. Spoon dressing over the top and serve.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 13gProtein: 6gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 17mgSodium: 300mgFiber: 3gSugar: 7g

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