Waldorf Salad with Persimmon and Asian Pear

Adapted from Cathy Barrow / Nutritionicity: Food styling by Lisa Cherkasky for The Washington Post

Serves 8

Ingredients

Dressing

• 1 cup raw cashews soaked (1 cup before soaking)
• 1/2 cup plant-based milk (non-sweetened)
• 2 tablespoons lemon juice
• 1 teaspoon apple cider vinegar
• 3/4 teaspoon sea salt finely ground
• 1/4 teaspoon mustard (not powder)
• 1/4 teaspoon garlic powder – optional

Salad

• 2 cups chopped crisp sweet red apple (about 1/4 inch pieces Pink Lady or Fuji)
• 2 Asian pears, cored, halved and sliced 1/4 in thick
• 4 Fuyu persimmons, cut into wedges
• 2 ruby red grapefruit, peeled, seeded and sectioned – optional
• 6 red radishes, thinly sliced
• 1/2 cup chopped pecans (walnuts can be substituted)
• 2 tablespoons lemon juice
• 1/4 cup diced celery (1/8 to 1/4 inch pieces)
• Boston or green leaf lettuce for serving

Instructions

Dressing

• 1) Soak cashews in 1 1/4 cups very hot water overnight or for at least a couple of hours. Cashews should be soft and tender. Rinse and drain.
• 2) Add soaked cashews and remaining dressing ingredients to blender or food processor. Pulse a few times to break down nuts then blend on high speed, stopping periodically to scrape sides.

Salad

• 1) Core and chop apple. Add to medium mixing bowl. Bathe apple in 2 tablespoons lemon juice. This must be done immediately to prevent apple from browning.
• 2) Chop pears, persimmons, grapefruit, celery, and nuts and add to bowl containing apple. Stir to blend ingredients.
• 3) Dollop salad mixture with 1/2 cup of dressing and stir gently until evenly mixed. If a more heavily dressed salad is desired add more dressing at this point. Optionally reserve some dressing to add to salad after chilling.
• 4) Salad may be eaten immediately but is best when chilled (about an hour). After chilling add more dressing and serve on a bed of greens such as Boston or green leaf lettuce. Store in refrigerator for 2 or 3 days.