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Salad
6 - 8 servings
15 minutes
0 minutes
Melissa's Corporate Chefs
A fresh salad with colors and flavors of Autumn.
2 ripe Melissa’s Chocolate Persimmons (or use in season Persimmon)
2 to 4 packages Melissa’s Steamed Baby Beets
3 Melissa’s Organic Baby Yams, cut into ½ inch cubes, roasted (or substitute with 1 med. yam)
Melissa’s Organic Spinach
⅓ cup freshly grated Parmesan cheese
¼ cup pepitas
⅓ cup Melissa’s Pomegranate Arils
1 Melissa's Blood Orange, peeled and sliced horizontally
1 Melissa’s Blood Orange, zested and juiced
3 tablespoons white balsamic
1 tablespoon Melissa's Shallot, minced
¼ cup olive oil
A pinch or two dried thyme
Salt and pepper to taste
Place spinach in a serving bowl and tuck slices of the persimmon around the spinach, then add the beets and roasted yam. Top with grated cheese, pepitas and pomegranate arils and slices of peeled blood orange.
In a medium bowl, add the zest, juice, balsamic and shallot. While whisking, drizzle in the olive oil and mix until emulsified. Season to taste with thyme, salt and pepper and serve on the side.
To make serving day a bit easier, cut all ingredients no more than one day ahead of time and store separately. Salad dressing may be made up to two days ahead and well-shaken prior to dressing salad.
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