Recipe by 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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orange juice, divided
1 1/2 tablespoons
extra-virgin olive oil
fresh tarragon leaves, thinly sliced crosswise, or more to taste
salt and ground black pepper to taste
1 (8 ounce) package
herb salad mix
Fuyu persimmons, peeled and each cut into 8 pieces
pomegranate, peeled and seeds separated
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 ;)
I made this salad according to the recipe. It was fantastic! I will definitely be making it again. It is sweet, crunchy, and a little bit tangy. The dressing is a bit of a hassle to make, but well worth it! Make extra and save some for later. :-) I used an immersion blender in the dressing to make it creamy.
* Percent Daily Values are based on a 2,000 calorie diet.
Persimmon and Pomegranate Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 227
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