Vegan Persimmon Pear Salad with Walnuts

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Lamb’s lettuce (or arugula or baby spinach) combines perfectly with sweet juicy pears and crunchy walnuts in this simple classic winter salad. If you prefer, apples can be used instead of pears. This simple salad is complimentary to a variety of meat dishes or pan seared tempeh if you want to keep it vegan.


70 g Lamb’s lettuce (aka mâche or corn salad) 2 Pears, sliced 1 Small zucchini, sliced 1-2 Persimmon, sliced Handful of candied walnuts	50 ml Olive oil 15 ml Walnut oil 3 tbsp Red wine vinegar 1 tbsp Maple syrup 1 tsp Paprika flakes, mild 1 tsp Dijon mustard Salt and freshly ground black pepper

Place corn salad, pear, zucchini, persimmon slices in a large serving platter.
Place olive oil, walnut oil, red wine vinegar, maple syrup, paprika flakes, and mustard in a screw-top jar. Secure the lid. Shake to combine. Taste and season with salt and pepper.
Drizzle with dressing and gently toss to combine. Top with candied walnuts and serve immediately.

Vegan Persimmon Pear Salad with Walnuts

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