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Persimmon and Pomegranate Salad

Persimmon and Pomegranate Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    55 m
BORY

BORY

A sweet and tangy fall salad with a bit of crunch and nuttiness tossed in from the pecans. I love pecans so I often double the amount of pecans.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 33.1g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jrbaker
2

jrbaker

11/8/2013

We really enjoyed this! It was our first time using Fuyu persimmons, and they are delightful--they have the bite of an apple with the taste of a slightly starchy plum. Even my 11 year old liked it! Some crumbled goat cheese would take this salad over the top!! Perfect for Thanksgiving ;)

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