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!

Course Salads

Cuisine American, Italian

Prep Time 10

Cook Time 5

Total Time 15

Servings Portions

Calories 217kcal

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
½ cup Ricotta
2 to 3 tablespoons Bitter Orange Salad Dressing

For the dressing

¼ cup Olive Oil
1 ½ 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