Persimmon Walnut Romaine Salad with Maple Yogurt Dressing

You might recognize this dressing, one of my favorites, from my Fuji Apple Salad recipe a little while back. It's a little creamy, a little sweet, and perfect with fall flavors.  So when I say ripe, brightly hued persimmons bursting out of the farmer's market stalls, I decided to put this dressing back to work.  It can be paired with basically any salad with a slightly sweet element (like fruit), so feel free to try drizzling it over your fall favorites.

For salad

  • 2 baby romaine heads, rinsed and dried
  • 0.5 cup roughly chopped walnuts
  • 2 fuyu persimmons
  1. Chop off the bottoms of the romaine heads, and pull off the leaves. Place in a bowl.
  2. Thinly slice the persimmon, and toss that and the walnuts in a bowl.
  3. Mix the salad with as much dressing as you like. 
  4. Enjoy!

For dressing

  • pinch kosher salt
  • 1 garlic clove, pressed
  • 2 tsp fresh lemon juice
  • 1 Tbsp maple syrup
  • 2 Tbsp olive oil
  • 2 tsp chopped fresh Italian parsley
  • 0.25 cup plain whole-milk yogurt
  • pinch freshly ground black pepper
  1. In a lidded container, combine all of the dressing ingredients.