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Pomegranate Persimmon Salad

Pomegranate Persimmon Salad

The perfect blend of fresh ingredients, Pomegranate Persimmon Salad offers a delightful combination of sweet and tangy flavors. Bright, colorful, and nutritious, this easy weeknight dinner will impress your family and friends. Enjoy the crunch of pecans and the juiciness of pomegranate arils in every bite!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup Pecans toasted
  • 1/2 cup Pomegranate Arils
  • 6 cups Spring Mix or lettuce of choice
  • 1 small Avocado sliced
  • 2/3 cup Red Onion thinly sliced
  • 2 small Persimmons
  • 1/3 cup Feta Cheese
  • 1 large Cooked Chicken Breast chopped, about 8 ounces
  • 1/4 cup Pomegranate Juice
  • 1 tablespoon Balsamic Vinegar
  • 1 tablespoon Honey
  • 2 teaspoons Olive Oil
  • 1 pinch Salt

Equipment

  • Food Processor
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Whisk
  • Mixing Bowl

Method
 

  1. Start by preheating your oven to 350 degrees Fahrenheit. Line a small baking sheet with parchment paper to prepare for toasting the pecans. This step is key to amplifying their flavor and giving them a nice crunch.
  2. Place the pecans on the prepared baking sheet. Toast them in the oven for about 8 to 10 minutes, or until they are golden brown and fragrant. Keep an eye on them to prevent burning—this step adds depth to the salad!
  3. While the pecans are toasting, let’s tackle the pomegranate. Cut it in half using a large knife, slicing down just to the right or left of the bump on top. This will allow you to easily get to the seeds inside.
  4. Next, cut each half into quarters, creating manageable pieces. Invert one quarter over a large bowl and tap it firmly with a spoon to release the seeds. This method is a fun and effective way to clean the fruit!
  5. Fill the bowl with cold water until the seeds are submerged. This helps separate any excess skin that may float to the top. Carefully remove these bits with your fingers or a spoon, draining the water as necessary.
  6. Once you’ve gathered all the pomegranate arils, set them aside. In a large mixing bowl, add the spring mix, followed by the sliced avocado and red onion. Gently toss these ingredients together to combine.
  7. Now, take your persimmons and slice them. Carefully remove the leafy part and the hard inner core, then slice each half into quarters. Add these sweet slices to the bowl with the other ingredients.
  8. Next, add your feta cheese and chopped chicken to the mixture. These will not only enrich the flavors but also provide a satisfying texture contrast.
  9. Finally, gently fold in the pomegranate arils. This final step ensures that all the ingredients are well distributed throughout the salad.
  10. To make the dressing, whisk together the pomegranate juice, balsamic vinegar, honey, olive oil, and a pinch of salt in a small bowl. Once well mixed, pour it over the salad and toss everything together until evenly coated.
  11. Divide the salad onto two plates and serve right away for the best flavor and freshness! Enjoy your delightful Pomegranate Persimmon Salad.

Notes

Here are some helpful tips for your Pomegranate Persimmon Salad:
  • Storage: To keep leftovers fresh, store the salad and dressing separately. This prevents the greens from wilting.
  • Freezing: It’s best to consume this salad fresh, but you can freeze the pomegranate juice for later use in the dressing.
  • Pairing: This salad pairs beautifully with grilled chicken or fish for a complete meal. Consider serving it alongside a light soup.
  • Seasonal Variations: During summer, substitute with fresh berries for a refreshing twist! You can also add nuts like walnuts for different flavors.
  • Adding Grains: For a heartier dish, consider adding cooked quinoa or farro to the salad for added texture and nutrition.