Best 4 Persimmon And Pomegranate Salad Recipes

PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS

Steps:

• Preheat oven to 375 degrees. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt.
• In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.
• In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with arugula. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.

PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS

Steps:

• Preheat the oven to 375°F.
• Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until they smell nutty and are lightly browned. When the nuts have cooled, chop them coarsely and toss them with 1 teaspoon hazelnut oil and a generous pinch of salt.
• Place the diced shallot, pomegranate juice, both vinegars, and 1/2 teaspoon salt in a bowl, and let sit 5 minutes. Whisk in the olive oil and the remaining 1 tablespoon hazelnut oil. Taste for balance and seasoning.
• In a large salad bowl, toss the persimmons, sliced shallots, and pomegranate seeds with the dressing, and season with salt, pepper, and a squeeze of lemon. Gently toss in the arugula and taste for seasoning. Arrange the salad on a platter, and scatter the hazelnuts over the top.

PERSIMMON AND POMEGRANATE SALAD

Steps:

• Cut the tops from and peel: 3 ripe medium fuyu persimmons.
• Slice them thin or cut into small wedges, removing any seeds you find. Arrange the wedges on a plate.
• Hold, cut side down, over a bowl: 1/2 pomegranate.
• Pound on the back of the fruit with a large spoon to dislodge the seeds. Pick out and discard any white pith that may have fallen out with the seeds. Sprinkle the seeds over the persimmon wedges.
• For a simple vinaigrette, mix together: 1 tablespoon sherry or red wine vinegar, Salt, Fresh-ground black pepper.
• Stir to dissolve the salt and then whisk in: 3 tablespoons extra-virgin olive oil.
• Taste and correct the salt and acid as needed. Spoon the vinaigrette over the fruit and serve.
• Variation
• Toss 4 small handfuls of lettuce with half the vinaigrette. (I prefer lettuces such as arugula, frisée, escarole, radicchio, or Belgian endive.) Arrange the lettuce on the plate and then arrange the fruit and nuts, if using, over the lettuce. Pour the rest of the vinaigrette over, and garnish with toasted walnuts.

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.