Persimmon and Pomegranate Salad

Refreshingly sweet, fresh, and tangy

5

Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesSalads

Ingredients

3Tablespoonfresh pomegranate juice
3Tablespoonsherry vinegar or high quality red wine vinegar
 Eachcoarse salt, as needed
 Eachfreshly ground pepper, as needed
3Tablespoonextra virgin olive oil
2eachsmall ripe Fuyu persimmons, thinly sliced
2eachsmall shallots, thinly sliced
1⁄3Cuppomegranate seeds, approximately 1 small pomegranate
1⁄2eachlemon, for juicing
1⁄2Poundarugula or spring green salad (mesclun)
2⁄3Cuppecans, toasted and rough chopped

Instructions

  1. In a small bowl, combine pomegranate juice, sherry vinegar, and salt; let stand 5 minutes.
  2. Whisk in olive oil.
  3. In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon.
  4. Gently toss with arugula.
  5. Arrange salad on a serving platter, and garnish with toasted pecans.
  6. Serve immediately.
  7. Optional: Also garnish with good quality blue cheese crumbles or firm goat cheese slices.

Comments (1)

Awesome Fall salad!! Wonderful way to use persimmons! Can't wait to share this recipe!

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