PERSIMMON AND POMEGRANATE SALAD
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.
Provided by BORY
Categories Salad Green Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354.1 calories, Carbohydrate 33.1 g, Fat 25.2 g, Fiber 3.4 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 56.4 mg, Sugar 23.2 g
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Dana Carson
[email protected]This salad looks delicious! I can't wait to try it.
Jamel Lawrence
[email protected]The flavors in this salad are amazing! I love the contrast between the sweet persimmons and the tart pomegranate. The walnuts add a nice crunch and the dressing is the perfect finishing touch. I will definitely be making this salad again.
Ahad Soomro
[email protected]This salad is an absolute delight! The combination of sweet persimmons, tangy pomegranate, and crunchy walnuts is pure perfection. The dressing is also spot-on, with just the right amount of sweetness and acidity. I followed the recipe exactly and it