Persimmon and Pomegranate Salad Recipe - Allrecipes.com
Persimmon and Pomegranate Salad Recipe
  • READY IN 55 mins

Persimmon and Pomegranate Salad

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    55 mins

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.
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Reviews More Reviews

Nov 08, 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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Nutrition

  • Calories
  • 354 kcal
  • 18%
  • Carbohydrates
  • 33.1 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 56 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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