toasted coconut + persimmon salad with cranberries

Weekends are the best.

Weekends for us mean that we get to slow down. We look forward to long brunches and multiple cups of coffee. I like getting my apron a little messy and experimenting with new recipes. There are a gazillion more reasons that I love weekends, but high up on the list is just being in the kitchen.

After a long and wonderful holiday visit in the States, let’s just say that my body has been craving/demanding/needing some very colourful and nutrient dense food as we indulged/celebrated/feasted on all the delicious comforts from home.

This recipe was not on my meal plan for the week. It came together, because I just started grabbing for things I had on hand. I felt like a true (salad) artist. A little bit of this… a little bit of that… mixing in this…I even had to google if it was okay to eat raw cranberries. Have you ever had a raw cranberry?!

Alone, a raw cranberry is super tart. I definitely made a baby eating a lemon face, for sure. But… I tried it and I liked it. I liked it even more after reading about all the health benefits: an antioxidant powerhouse, a low-calorie flavour booster, UTI preventer, full of vitamin C, high in fiber and loaded with phytonutrients!  I was so pleasantly surprised at how much I liked the combination of flavours when I topped them on the salad.

Coconut is also all the rage in the paleo world. It adds a healthy fat and nice crunch along with a good dose of fiber. The dark leafy greens have loads of vitamins and minerals and paired with healthy fats from the dressing your body will actually absorb more of their nutrients.

In addition to the cranberries, the persimmon gives this salad the most amazing flavour explosion on your tastebuds. Persimmon, also known as sharon fruit, are a winter fruit and in season October – February. They are the perfect way to boost the immune system and aid in digestion.

My love for salads is intense, as you probably know by now, and I love how much there is going on in this bowl.

tart + sweet
filling + flavourful
super healthy + crunchy
loaded with super foods+ fiber

The dressing is simple: apple cider vinegar, olive oil, ginger, cinnamon, and any sweetener of your choice with a little sea salt….simple, but oh so delicious.

 

Prep time: 15 minutes // Serves: 2 mains // 4 sides 

Salad Ingredients

• 6 cups mixed greens, I also through in some kale
• 2 persimmons, quartered and cut into chunks
• 1/2 cup fresh cranberries
• 1/2 cup organic dried coconut chips
• Optional protein: grilled chicken breast, green lentils, tofu/tempeh

Dressing Ingredients

• 3/4 cup apple cider vinegar (Go with Braggs!)
• 1/2 cup quality olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• sea salt to taste
• Optional sweetener: honey, coconut crystals or agave nectar

You can serve this salad cold or at room temperature, but I really enjoyed the greens and persimmons cold and everything else warm. It is oddly the perfect balance.

This would make the perfect weeknight meal when you are craving something quick and healthy. Bonus? I think this would please vegans and non-vegans alike as it is easy to toss some lean protein on board and the leftovers make a great lunch for the next day.

What recipes have you accidentally made and loved? Do you have any advice for unique flavour combos?

Have a delicious week! x