Print

Persimmon and Pomegranate Salad with Pecans

Print Recipe

A fresh Persimmon and Pomegranate Salad topped with pecans. The perfect quick fall salad or holiday side.

Ingredients

Scale
  • 1/4 cup pecans
  • 1/2 teaspoon coconut oil, melted
  • Pinch of fine sea salt
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon pomegranate juice (I used POM Wonderful)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon fresh lemon juice
  • Fine sea salt and freshly ground pepper, if desired
  • 1 tablespoon extra-virgin olive oil
  • 2 small Fuyu persimmons, peeled, quarter and thinly sliced
  • 1/2 cup pomegranate seeds
  • 8 ounces baby spinach

Instructions

  1. Heat oven to 350°F. Spread pecans in a single layer on a baking pan. Bake 8 to 10 minutes, stirring once, or until toasted and fragrant. In a small bowl, toss toasted pecans, coconut oil and a pinch of salt until well coated; set aside.
  2. Meanwhile, in a small bowl, combine chopped shallots, pomegranate juice, vinegar, lemon juice, salt and pepper. Whisk in olive oil until well blended.
  3. In a large bowl, gently toss persimmons and pomegranate seeds with the dressing. Gently toss in spinach. Arrange salad on a serving platter and top with pecans. Serve immediately.

Nutrition

Find it online: https://www.bourbonandhoney.com/persimmon-pomegranate-salad-pecans/