For this tasty autumn salad,
I could almost write a ballad.
A wondrous pleasure for the senses,
For which I don’t need defenses.
My love for sweet is no surprise,
This one won’t go to my thighs.
Persimmons, apples, nuts and greens,
I’ll still fit inside my jeans.
Creamy, tangy Gorgonzola,
“Protein, not fat!” says friend, Viola.
So what if sugar hugs the nut?
I’ll burn it ‘fore it hits my butt.
Just chewing has to count for some,
So fork it up and just say, “Yum!”
Four bowls later I’ll admit,
It tastes so good – this stuff’s the sh@%!
Excuse my impropriety,
I lost myself in fruity glee.
Time to put the shovel down,
Feeling stuffed and kinda’ round.
Staying slim a crazy dream,
Now I have a busted seam!
Apple-Persimmon Autumn Salad
This is another one of my mother’s fantastic recipes. The great thing about this salad is that you can change up the fruit, nuts and cheese to make it a year-round or seasonal salad. There really is no perfect recipe. Add whatever you like. In fact, pomegranate seeds make a great substitute, or addition, to the dried cranberries this time of year.
3 Hearts of Romaine – chopped
2 Celery Stalks – diced
2 Green Onions – no whites
2 Fuji Apples – peeled and sliced into thin squares
2 Fuyu Persimmons – peeled and sliced into thin squares
1 Cup Dried Cranberries or Pomegranate Seeds (or 1/2 and 1/2)
1 Cup Pecans or Walnuts – chopped
1 Cup Gorgonzola or Bleu Cheese – crumbled
2 Tbsp. Sugar
1/2 Cup Light Olive Oil
1/4 Cup White Balsamic Vinegar
1 Tbsp. Lime Juice
1 Tbsp. Sugar
1/2 tsp. Salt
In a pan, roast the nuts with the sugar until they become caramelized. Set aside to cool. Wash all of the vegetables. Chop the romaine into bite-size pieces. Add the celery, green onions, apples and persimmons. Pour on the dressing and gently toss. Add the cheese and nuts last and give the salad a few gentle tosses. Serves 6.