Persimmon Pomegranate And Pecan Salad Recipes

POMEGRANATE PERSIMMON SALAD

Steps:

• Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving., To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.

PERSIMMON, POMEGRANATE AND PECAN SALAD

Steps:

• 1 To remove the pomegranate seeds, make a cut near the blossom end of the fruit, submerge the pomegranate in a bowl of water and pull the fruit apart with your fingers
• 2 The seeds will sink to the bottom of the bowl
• 3 Discard the fruit; drain the seeds and set aside; there should be about 1/2 cup
• 4 Use a mandoline or a V-slicer to cut the peeled celery on the diagonal into paper-thin slices, then transfer to a large salad bowl along with any of the celery leaves
• 5 Core the persimmons, cut them vertically into quarters and then crosswise into 1/4-inch slices; add them to the bowl, along with the toasted pecans, salad greens, reserved pomegranate seeds and strands of lemon zest
• 6 Drizzle in the oil, squeeze in some lemon juice to taste and season with salt and pepper to taste
• 7 Toss to combine and sprinkle with cheese to taste, if desired
• 8 Serve immediately

APPLE, POMEGRANATE, AND PECAN SALAD

Steps:

• Combine pomegranate juice, balsamic vinegar, Dijon, and honey in the bowl of a food processor; pulse until combined. Keep the blade running and slowly pour canola oil in through the food chute until smooth. Add salt and pepper and set dressing aside.
• Toss apples, spinach, pomegranate seeds, pecans, and feta cheese together in a large bowl. Drizzle dressing on top and toss until well combined.

PERSIMMON AND POMEGRANATE SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread pecans onto a baking sheet.
• Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
• 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.
• 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.

PERSIMMON POMEGRANATE SALAD

Steps:

• Combine all ingredients, serve chilled.