Festive salad with beetroot, pumpkin and persimmon

Surely there will be a guest at the table who avoids dishes with mayonnaise and adheres to the right diet even on New Year's or Christmas night. Therefore, I recommend preparing a festive salad with beets, pumpkin, fruits, nuts - a picturesque combination of colorful and different in texture, juiciness and taste of the gifts of nature.

Ingredients

• Baked beets - 2 pcs.
• Pumpkin - 100 g
• Tangerines - 1-2 pcs.
• Persimmon (ripe, sweet) - 1 pc.
• Walnuts - 2-3 pcs.
• Leaf lettuce (salad mix) - 100 g
• Fresh dill - 1-2 branches
• For refueling:
• Olive oil - 2-3 tbsp. l.
• Honey - 1 tbsp. l.
• Soy sauce - 1-3 tbsp. l.
• Ground nutmeg - on the tip of a knife
• Hot pepper (black) ground - 2 g
• Salt (optional) - 1 pinch

Directions

1. We peel the pumpkin, cut the pulp into short bars of the same thickness. Sprinkle with ground nutmeg.
2. Put the pumpkin on a dry (without a drop of fat) frying pan. Stirring, bring to softness (about 7-10 minutes). Try it - sugar the pumpkin too fresh, hold the hard one in a frying pan under the lid.
3. Cut ripe persimmons without excessive astringency into small cubes. Cut peeled tangerines into circles.
4. Peel the baked beets and cut them into thin slices. Mix with chopped dill (remove tough stems).
5. We combine all the components of the salad in a plate with lettuce leaves. Do not tamp, mix gently.
6. For dressing, beat olive oil, soy sauce, honey, spices (all to taste). Drizzle the beetroot salad with the prepared dressing and sprinkle with chopped nuts.
7. We serve a festive salad with beets, pumpkin, tangerines and persimmons to the table. Salad will be a wonderful decoration and addition to meat, poultry, etc.
8. Bon appetit!