I really like turning to seasonal produce in recipes like this scrumptious, colourful Mediterranean White Bean Salad with Persimmons, which is 100% plant-based (vegan) and gluten-free. The earthy flavors of white beans, kale, and walnuts with candy, crunchy persimmons shine by means of on this Mediterranean-inspired white bean salad. This simple kale salad bowl is hearty sufficient to be a meal paired with a flavorful soup, akin to my Vegetable Stone Soup. Plus, this salad is rugged sufficient for meal prep, making it excellent to pack away for on-the-go meals through the week.
Paired with a easy Mediterranean salad dressing, this cool climate salad will cheer up your dreariest days! It’s additionally an excellent addition to your vacation desk, events, or potlucks. Actually, I introduced this salad to my Thanksgiving potluck this yr and it was an enormous hit. You may simply substitute a unique bean for the white beans, akin to chickpeas or black beans, and a unique nut for walnuts, akin to hazelnuts, pistachios, or almonds. Observe together with my recipe video below to discover ways to make this simple, yummy salad in minutes, with solely 7 components (not together with pantry staples).
Find out how to Eat Persimmons
Persimmons—in season late summer time by means of early winter—provide such a singular taste, shade, and texture to chill climate recipes. That vibrant pink-orange shade is a calling card for persimmons’ vitamin energy, compliments of phytochemicals. Right here’s a observe about persimmons—there are two important kinds of persimmons—hachiya (pictured above on the farmers market) and fuyu (pictured with my salad). The fuyu, are squat and spherical, trying a bit like an orange tomato. These could be eaten crisp earlier than they’re absolutely mushy and mature. These are the kinds of persimmons that work greatest in recipes like this. Hachiya persimmons have to be eaten mushy and ripe, so that they aren’t nearly as good in recent salads. Study extra about utilizing persimmons within the kitchen here.
Diet Notes
This salad is off the charts with vitamin for a modest quantity of energy! The persimmons provide a superb course of nutritional vitamins A and C, lutein, and fiber. The beans provide a pleasant dose of B nutritional vitamins, protein, fiber, iron, copper, potassium, zinc, and magnesium. The kale is filled with important vitamins like nutritional vitamins A, C and Okay, potassium, and calcium—plus phytochemicals. And the walnuts provide a punch of heart-healthy fat. What’s to not love about that vitamin mixture!
Take a look at my video on how you can make this Mediterranean White Bean Salad at The Plant-Powered Dietitian.
Description
This wholesome Mediterranean White Bean Salad with Persimmons is filled with seasonal produce, making it a celebrity in vitamin and the right vegan gluten-free salad choice within the fall and winter months.
Persimmon Salad:
- 1 (15-ounce) can white beans, (i.e., cannellini or navy beans) rinsed, drained
- 1 giant bunch kale, finely chopped (about 4 cups)
- 2 agency fuyu persimmons, peeled, thinly sliced
- 1/3 cup walnuts, coarsely chopped
Mediterranean Salad Dressing:
- To make salad: Toss collectively beans, kale, persimmons, and walnuts in a big mixing bowl.
- To make French dressing: Whisk collectively olive oil, lemon juice, balsamic vinegar or pomegranate molasses, garlic, complete grain mustard, and black pepper and sea salt (optionally available).
- Toss salad with French dressing. Chill till serving time.
- Prep Time: 10 minutes
- Class: Salad
- Delicacies: American, Mediterranean
Diet
- Serving Dimension: 1 serving
- Energy: 112
- Sugar: 1 g
- Sodium: 12 mg
- Fats: 4 g
- Carbohydrates: 16 g
- Protein: 6 g
For different satisfying fall and winter salads, strive the next:
Quinoa Apple Waldorf Salad
Butternut Squash Salad with Kale and Barley
Pomegranate Avocado Quinoa Salad
Jewel Winter Salad with Orange Vinaigrette
Blood Orange Salad with Kale and Hazelnuts
Sonoma Kale Salad with Red Grapes and Mushroom-Red Wine Vinaigrette
Mandarin Quinoa and Kale Bowl
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