I found myself with a boat-load of broccoli so Broccoli Salad was on the menu. A "wintery" spin with pecans, persimmon, cranberries, and maple syrup took this salad to a new level.
This is a Fuyu persimmon. I wanted you to see it so you would not use a Hachiya persimmon by mistake. They are different in taste, appearance, and texture. This Fuyu is firm and sweet. The Hachiya is heart-shaped rather than round, and it must be mushy before it is sweet enough to eat. The Hachiya works best in quick breads and bar cookies.
P. S. You can substitute a pear or an apple if you choose not to use a persimmon.
Winter Broccoli Salad
1 head raw broccoli, florets only, chopped
1/4 cup finely chopped red onion
2 ounces reduced fat Monterey Jack cheese, grated
1 Fuyu persimmon, peeled and diced
2 tablespoons dried cranberries
2 tablespoons (1/2 ounce) chopped toasted pecans
1/3 cup reduced fat mayonnaise
1 tablespoon maple syrup
In medium bowl, combine broccoli, onion, cheese, persimmon, cranberries, and pecans. In small bowl, stir together mayonnaise and maple syrup. Add to broccoli mixture and mix well. Chill one hour before serving and serve within 24 hours for best texture. Makes 5 (3/4-cup) servings, 3 points plus for Weight Watchers or 180 calories each.