Makes 12 servings

EndTextStartText

For the salad:

11/2 pounds fresh salad greens (a mix of spicy mustard and mizuna greens is nice)

1 small red onion, cut into half-inch slices

1/2 cup chopped fennel bulb

1/4 cup dried cherries, rough-chopped

1/4 cup toasted walnuts, broken into small pieces

Seeds of 1/2 pomegranate (optional)

2 ripe but still firm fuyu persimmons, peeled and sliced in thin wedges

For the dressing:

1/4 cup apple cider vinaigrette

1/4 cup rosemary-infused olive oil

1/2 tablespoon maple syrup

Salt and fresh pepper to taste

EndTextStartText

1. Preheat oven to 400° F.

2. Oil a baking sheet and roast onion slices for about 20 minutes, until soft and slightly blackened at the tips. Let cool.

3. Shake dressing ingredients in a jar to emulsify.

4. Toss greens with toppings in a large salad bowl and dress just before serving.

- From Katherine Rapin

Note: You can substitute a sweet, crisp apple for the persimmons, but wait to chop it until just before serving.

Per serving: 112 calories, 2 grams protein, 9 grams carbohydrates, 4 grams sugar, 9 grams fat, no cholesterol, 17 milligrams sodium, 3 grams dietary fiber.EndText