PERSIMMON POMEGRANATE SALAD RECIPES

Name: Persimmon Salad with Pomegranate and Walnuts
Total time: 30 min
Yield: 4 to 6 servings
Ingredients: 2 ounces walnuts, about 1/2 cup; 2 tablespoons sugar; 1/2 teaspoon fleur de sel or other coarse sea salt, crumbled; 1 shallot, finely sliced; 2 tablespoons sherry vinegar; Salt and pepper; 3 tablespoons walnut oil; 3 medium Fuyu persimmons, peeled; 8 ounces radicchio, Treviso or other chicory leaves; 1/2 cup pomegranate seeds

PERSIMMON SALAD WITH POMEGRANATE AND WALNUTS RECIPE - NYT ...

Persimmon Salad with Pomegranate and Walnuts Recipe - NYT ... image

Persimmons make a colorful cool weather salad, combined with dark red Treviso and radicchio leaves and glistening ruby-like pomegranate seeds. Walnut oil and shallots give the vinaigrette an earthy flavor, accentuated by caramelized walnuts with sea salt. You need the small apple-size Fuyu persimmons, which are delicious eaten raw. (The pointy Hachiya persimmons need to ripen to softness and are usually cooked for cakes or puddings.) Make this throughout the fall and winter. If persimmons are unavailable use pears, Asian pears or crisp tart apples.

Provided by David Tanis

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 ounces walnuts, about 1/2 cup
2 tablespoons sugar
1/2 teaspoon fleur de sel or other coarse sea salt, crumbled
1 shallot, finely sliced
2 tablespoons sherry vinegar
Salt and pepper
3 tablespoons walnut oil
3 medium Fuyu persimmons, peeled
8 ounces radicchio, Treviso or other chicory leaves
1/2 cup pomegranate seeds

Steps:

Make the vinaigrette:

Nutrition Facts : @context http//schema.org, Calories 184, UnsaturatedFatContent 11 grams, CarbohydrateContent 16 grams, FatContent 13 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 233 milligrams, SugarContent 7 grams

POMEGRANATE PERSIMMON SALAD RECIPE: HOW TO MAKE IT

Pomegranate Persimmon Salad Recipe: How to Make It image

To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/2 cup maple syrup
1/4 cup rice vinegar
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
3 ripe Fuyu persimmons or 3 plums, sliced
2 packages (10 ounces each) baby kale salad blend
1 cup pomegranate seeds

Steps:

Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving., To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.

Nutrition Facts : Calories 175 calories, FatContent 9g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 220mg sodium, CarbohydrateContent 23g carbohydrate (17g sugars, FiberContent 3g fiber), ProteinContent 2g protein. Diabetic Exchanges 2 vegetable

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