Winter Salad: Pomegranate and Persimmon

Image via: Bojon Gourmet

[ad#co-3]

Ingredients

4 servings

1 peeled large pomegranate (seeds separated)

2 peeled Fuyu persimmons (each of them cut into 8 pieces)

Herb salad mix (1 packet or 8 ounces)

7 tarragon leaves (fresh and thinly sliced)

Pecan halves (1/2 cup)

Cornstarch (2 teaspoons)

Extra-virgin olive oil (1/4 cup)

Honey (1 and 1/2 tablespoons)

Orange juice (3/4 cup; divided)

½ juiced lime

Ground black pepper

Salt

Image via: What Katie Ate

Preparation

1. Preheat the oven to 190°C or 375°F.
2. Take the halved pecans on a baking sheet.
3. Bake the pecans for 5 to 7 minutes or until they are toasted and fragrant. Take them out and let them cool.
4. Take a small saucepan and whisk together cornstarch and ½-cup orange juice. Cook the mixture over medium heat. Stir and cook it for 3 to 5 minutes until it thickens.
5. Stop cooking and stir in honey until dissolved. Then, stir lime juice, olive oil, the remaining ¼-cup orange juice, pepper, salt, and tarragon leaves into the mixture. Keep this dressing in the refrigerator and let it chill for minimum 30 minutes.
6. Take a serving bowl and put the herb salad mix into it. Now, top the salad mix with pomegranate seeds, pecan halves, and persimmons slices. Finally, drizzle the chilled dressing over it.

Tips

1. If you want the dressing to be creamy, use an immersion blender in the dressing.
2. Make the salad tastier by using some goat cheese over the dressing.

Image via: Say Yes

The juicy, fleshy Fuyu persimmons will taste like plum and apple while the pecans will give a delightful crunchy taste. The dressing may seem a bit hassle but the excellent taste will worth the labor. This winter salad recipe will be perfect for both your everyday meal or for any grand occasion.

What’s your salad recipe for this winter? Share with us!