This salad starts off with peppery rocket that is dressed in a tangy white wine vinaigrette and then topped with sweet persimmon, creamy vegan soft cheese and crunchy toasted hazelnuts. It’s simple to make and delicious to eat. It’s the starter for my vegan three course New Year’s menu this year and I m very pleased with it. Hope you like it too!

Malin x


PS. For the main course in my New Year’s menu I am making these cauliflower steaks with pesto dressed lentils and lots of other goodies and to finish off these cider poached pears with a ginger sauce, cream and caramelised nuts. Hope you find it inspiring!

Tangy Rocket and Persimmon Salad

Makes 2 servings.


50 gram rocket/arugula leaves

0,5 large or 1 small persimmon

2 tbsp red onion, finely chopped

3 tbsp vegan soft cheese, I used a cashew based garlic cheese

A handful of toasted hazelnuts

For the vinaigrette:

1 tbsp grainy mustard

2 tbsp white wine vinegar

3 tbsp extra virgin olive oil

0,5 tsp maple syrup

Salt, to taste