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Fall Harvest Salad with Persimmons and Crispy Halloumi

Fall Harvest Salad with Persimmons and Crispy Halloumi
persimmons sea salt

Harvest is a magical time of year where farmers get to see the fruits of their labor. While it may still be a little bit warm during the day, there is a nip in the evening air as we start to pull our cold weather clothes out of storage. 

For many of us, some of our favorite fruits and veggies come into season in the fall, including persimmons. For persimmon lovers—or those that have never tried this delicious fruit—this salad showcases the sweetness of the fruit paired with crispy salty halloumi cheese. This salad is hearty enough to be the main course and light enough to be the perfect starter for your meal. 

INGREDIENTS

The Salad

  • ½ large head red leaf or butter lettuce, leaves separated and washed
  • ½ cup thinly sliced fennel bulb
  • ½ apple thinly sliced
  • ½ persimmon thinly sliced
  • ½ cup thin strips of halloumi cheese about 1-2 inches in length 

Fried Leek Vinaigrette 

  • ¼ cup olive oil
  • ½ cup thinly sliced leek greens tops
  • 1 tablespoon + 1 teaspoon white balsamic or red wine or champagne vinegar
  • ¼ teaspoon sea salt

Get Lily Diamond's complete recipe at Kale & Caramel by clicking here.

Recipe and photo courtesy of Lily Diamond at Kale & Caramel.
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