Persimmon and Pomegranate Salad

Sliced persimmons, pomegranate seeds, and toasted pecans are layered over herb salad mix and drizzled with a tarragon orange dressing for a delightful fall salad.

Preparation time

  • Prep 15 m
  • Cook 10 m
  • Ready In 55 m

Ingredients

  • 1/2 cup pecan halves
  • 3/4 cup orange juice, divided
  • 2 teaspoons cornstarch
  • 1 1/2 tablespoons honey
  • 1/4 cup extra-virgin olive oil
  • 1/2 lime, juiced
  • 7 fresh tarragon leaves, thinly sliced crosswise, or more to taste
  • salt and ground black pepper to taste
  • 1 (8 ounce) package herb salad mix
  • 2 Fuyu persimmons, peeled and each cut into 8 pieces
  • 1 large pomegranate, peeled and seeds separated

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread pecans onto a baking sheet.
  3. Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
  4. Whisk 1/2 cup orange juice and cornstarch together in a small saucepan, cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes.
  5. Spread herb salad mix into a serving bowl or on individual plates, top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad.

Source: allrecipes.com

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