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Winter Salad with Fuju Persimmons & Spiced Pecans

Spiced Pecans

1 tablespoon butter (plus more to butter baking sheet)

1 tablespoon water

2 tablespoons packed brown sugar

1/4 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cayenne

1/4 teaspoon ground cardamom

Pinch of nutmeg

1 cup shelled pecan halves

Butter a baking sheet lightly. Melt the tablespoon of butter in a medium skillet over medium heat. Add the water, brown sugar, salt and spices. Stir until the sugar dissolves. Add nuts to the sugar mixture and cook until the nuts are coated, stirring, about five minutes. Transfer nuts to buttered baking sheet and bake in a preheated 350° F oven for about 10 minutes, until golden and crisp. Set aside to cool. Wash and dry the greens and place them in a large bowl with the persimmons. Set aside. Combine the shallots, lemon juice and vinegar in a small bowl. Slowly whisk in the ol-ive oil until well blended. Season with salt and pepper. Add the pecans to the salad and toss with the desired amount of dressing. Season to taste with salt and freshly ground pepper.

Salad Greens


Spring Mix

1 pound of greens of your choice

1-2 Fuyu persimmons, cut in quarters lengthwise and sliced thinly into little discs


1 tablespoon finely chopped shallot

2 tablespoons lemon juice

2 tablespoons white wine or champagne vinegar

7 tablespoons mild flavored olive oil

Salt & pepper to taste

Adapted from Vanessa Barrington’s Recipe found at

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