Persimmon Pomegranate Salad
This persimmon pomegranate salad combines vibrant flavors with a homemade dressing, making it an easy persimmon salad perfect for a healthy gathering. Enjoy this fall fruit salad with nuts for a nutritious bite that stands out.
Ingredients
- ½ cup pecan halves
- ¾ cup orange juice, divided
- 2 teaspoons cornstarch
- 1 ½ tablespoons honey
- ¼ cup extra-virgin olive oil
- ½ 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 cut into 8 pieces each
- 1 large pomegranate, peeled and seeds separated
Instructions
- Preheat your oven to 375°F (190°C). Spread the pecan halves on a baking sheet in a single layer.
- Bake pecans for 5-7 minutes, or until they’re toasty and fragrant. Remove from the oven and allow them to cool completely.
- In a small saucepan, whisk together ½ cup of the orange juice and the cornstarch. Cook this mixture over medium heat, stirring constantly, until it thickens, about 3-5 minutes.
- Take the saucepan off the heat and stir in honey until fully dissolved. Let this cool slightly.
- To make the dressing, combine the remaining ¼ cup orange juice, olive oil, lime juice, tarragon, salt, and pepper with the cooled orange juice mixture. Chill the dressing in the fridge for at least 30 minutes to meld the flavors.
- Assemble the salad by spreading the herb mix onto a large serving platter or individual plates. Arrange persimmon slices and pomegranate seeds on top.
- Sprinkle the toasted pecans over the salad, and drizzle the chilled dressing generously over everything. Serve immediately and enjoy!