Healthy Meal Prep
Mixed Greens with Hazelnuts and Persimmons Recipe

Mixed Greens with Hazelnuts and Persimmons


Persimmons add color and taste to this easy salad with mixed greens, hazelnuts, and a salad dressing with hazelnut oil and sherry vinegar.


  • 3 cups mixed salad greens
  • 3 persimmons, halved and thinly sliced
  • ¼ cup toasted whole hazelnuts
  • ¼ cup olive oil
  • 2 tablespoons hazelnut oil
  • ½ teaspoon salt, or more to taste
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • ground black pepper


  1. Combine salad greens, persimmons, and hazelnuts in a large bowl.
  2. Stir together olive oil, hazelnut oil, and salt. Add vinegar and mustard and stir until dressing is well combined. Season with salt and pepper. Pour dressing over salad and mix.

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Nutritional Information

Mixed Greens with Hazelnuts and Persimmons

Servings Per Recipe: 4
Calories: 245.1
% Daily Value *
protein: 5 %
carbohydrates: 3 %
exchange other carbs:
dietary fiber: 7 %
fat: 35 %
saturated fat: 13 %
vitamin a iu: 23 %
niacin equivalents: 5 %
vitamin b6: 7 %
vitamin c: 32 %
folate: 15 %
calcium: 6 %
iron: 9 %
magnesium: 19 %
potassium: 7 %
sodium: 18 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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