Persimmon and Pomegranate Salad recipe
All Recipes Salad Green Salad Recipes
Ingredients
- ½ cup pecan halves ¾ cup orange juice, divided 2 teaspoons cornstarch 1 ½ tablespoons honey ¼ cup extra-virgin olive oil ½ lime, juiced 7 fresh tarragon leaves, thinly sliced crosswise, or more to taste salt and ground black pepper to taste 1 (8 ounce) package herb salad mix 2 Fuyu persimmons, peeled and each cut into 8 pieces 1 large pomegranate, peeled and seeds separated
Nutrition Info
- 354.1 caloriescarbohydrate: 33.1 gcholesterol: : -fat: 25.2 gfiber: 3.4 gprotein: 3.5 gsaturatedFat: 2.9 gservingSize: -sodium: 56.4 mgsugar: 23.2 gtransFat: : -unsaturatedFat: : -
Directions Persimmon and Pomegranate Salad
Directions
-
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.