Pomegranate Persimmon Salad With Maple Vinaigrette

Name: Pomegranate Persimmon Salad With Maple Vinaigrette
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: American
Ingredients: 1/2 cup pomegranate seeds; 2 fuyu persimmons ((thinly sliced)); 1 cup salad mix ((european)); 4 Tbsp maple syrup; 1 Tbsp dijon mustard; 2 Tbsp wine vinegar; 4 Tbsp olive oil; black pepper

Posted on February 24, 2016 by Linda Kurniadi in Salads

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Serves

Level

Easy

Ingredients

Ingreds.

Total

10min

Pomegranates and persimmons are two slightly out-of-the-ordinary fruits for the Western palate but are still easy to find. They’re right in that sweet spot between unusual and common that makes them exciting without being threatening. While they can be a bit trickier than your average apples and oranges (persimmons need to be super, super ripe and pomegranate seeds are just so tricky to get at!) the little bit of extra effort is completely worth it. They are really two of the most interesting and delicious fruits.

You can enjoy both these wonderful fruits in this pomegranate persimmon salad!

Ingredients

Pomegranate Persimmon Salad

1/2 cup pomegranate seeds
2 fuyu persimmons (thinly sliced)
1 cup salad mix (european)

Maple Vinaigrette

Servings:

Units:

Directions

Prep

10 min

Total

10 min

In a small lidded jar, combine the ingredients for maple vinaigrette. Tightly cover and shake hard to mix well.
Combine the persimmons, salad, and the dressing in a bowl and toss to coat well.
Arrange salad on a serving platter and sprinkle with pomegranate seeds. Serve immediately.