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Greens, Persimmon Ricotta Salad with Orange Dressing garnished with ricotta and served in a white plate.
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Greens, Persimmon Ricotta Salad with Orange Dressing

This Greens, Persimmon Ricotta Salad with Bitter Orange Marmalade Dressing is a true blue winter salad and a great way to celebrate the beautiful produce!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salads
Cuisine: American, Italian
Servings: 4 Portions
Author: Richa

Ingredients

  • 3 cups packed Greens (Spinach, Arugula etc. )
  • 2 Persimmons sliced
  • 1 cup Strawberries halved
  • A few Pecans or Walnuts
  • A handful Pumpkin Seeds
  • 1/2 cup Ricotta
  • 2 to 3 tablespoons Bitter Orange Salad Dressing

For the dressing

  • 1/4 cup Olive Oil
  • 1 1/2 tablespoons Bitter Orange Marmalade See Note 1
  • 2 tablespoons Vinegar
  • 1 teaspoon Dijon Mustard
  • Salt to taste

Instructions

  • To make the salad dressing, place everything in a food processor or blender and blend till combined. The dressing will emulsify and become thicker.
  • Toss everything in two to three tablespoons of the salad dressing.
  • Reserve the extra dressing in an airtight container and refrigerate for up to a week.

Notes

Note 1: If you don't have bitter orange marmalade, substitute with 3 tablespoons orange juice and a tablespoon of honey. Reduce the vinegar to 1 tablespoon in this case.

Nutrition

Calories: 217kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 59mg | Potassium: 107mg | Fiber: 1g | Sugar: 8g | Vitamin A: 341IU | Vitamin C: 29mg | Calcium: 62mg | Iron: 1mg