Best Persimmon And Pomegranate Salad With Arugula And Hazelnuts Recipes
PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS
A charming winter salad that pairs in-season persimmon and pomegranate with arugula and toasted hazelnuts.
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375F.
- Spread the hazelnuts on a baking sheet and then place in the oven. Toast for 8-10 minutes or until lightly browned, stirring once halfway through. Remove from the oven and allow to cool slightly. Once cool enough to touch, coarsely chop the nuts and then toss them with 1 tsp hazelnut oil and a hefty pinch of salt.
- Meanwhile, stir together the diced shallot, pomegranate juice, sherry vinegar, rice vinegar, and ½ tsp salt in a medium bowl. Allow to rest for 5 minutes. Whisk in the olive oil and the remaining 1 tbsp of hazelnut oil. Season to taste with salt, black pepper, and extra vinegar.
- Combine the persimmons, sliced shallots, and pomegranate seeds in a large salad bowl. Add in the dressing and toss to combine. Season again with salt and black pepper, to taste. Toss with the arugula and taste again for seasoning.
- Arrange the salad among 4 bowls and sprinkle the hazelnuts over the top.
POMEGRANATE PERSIMMON SALAD
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
Time 15m
Yield 12 servings.
Number Of Ingredients 10
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, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS
Steps:
- Preheat the oven to 375°F.
- Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until they smell nutty and are lightly browned. When the nuts have cooled, chop them coarsely and toss them with 1 teaspoon hazelnut oil and a generous pinch of salt.
- Place the diced shallot, pomegranate juice, both vinegars, and 1/2 teaspoon salt in a bowl, and let sit 5 minutes. Whisk in the olive oil and the remaining 1 tablespoon hazelnut oil. Taste for balance and seasoning.
- In a large salad bowl, toss the persimmons, sliced shallots, and pomegranate seeds with the dressing, and season with salt, pepper, and a squeeze of lemon. Gently toss in the arugula and taste for seasoning. Arrange the salad on a platter, and scatter the hazelnuts over the top.
PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS
This recipe adapted from Suzanne Goin's "Sunday Suppers at Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt.
- In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.
- In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with arugula. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.
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