Best Persimmon Pomegranate And Pecan Salad Recipes
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
KALE AND PERSIMMON SALAD WITH PECAN VINAIGRETTE
Persimmons are the perfect newcomer to the Thanksgiving table. Their subtle sweetness melds beautifully with the sharpness from the pickled shallots and creaminess of the cheese in this pretty fall-inspired salad. There are two major types of persimmon sold in the States: Fuyu, which are shaped like tomatoes and best eaten raw, and Hachiya, which have a more tapered shape and are better for baking. (We call for the Fuyu variety here.) If you can't find persimmons, dried apricots plumped in orange juice will stand in nicely.
Provided by Food Network Kitchen
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes. Let cool and very finely chop.
- Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl. Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes. Remove the shallots and set aside (discard the liquid).
- Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the toasted pecans.
- Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.
PERSIMMON, POMEGRANATE AND PECAN SALAD
The bright flavors of this beautiful salad make a refreshing counterpoint to rich holiday foods.
Provided by Adapted from "The Santa Monica Farmers' Market Cookbook," by Amelia Saltsman (Blenheim, 2007)
Yield 8
Number Of Ingredients 10
Steps:
- 1 To remove the pomegranate seeds, make a cut near the blossom end of the fruit, submerge the pomegranate in a bowl of water and pull the fruit apart with your fingers
- 2 The seeds will sink to the bottom of the bowl
- 3 Discard the fruit; drain the seeds and set aside; there should be about 1/2 cup
- 4 Use a mandoline or a V-slicer to cut the peeled celery on the diagonal into paper-thin slices, then transfer to a large salad bowl along with any of the celery leaves
- 5 Core the persimmons, cut them vertically into quarters and then crosswise into 1/4-inch slices; add them to the bowl, along with the toasted pecans, salad greens, reserved pomegranate seeds and strands of lemon zest
- 6 Drizzle in the oil, squeeze in some lemon juice to taste and season with salt and pepper to taste
- 7 Toss to combine and sprinkle with cheese to taste, if desired
- 8 Serve immediately
Nutrition Facts : Calories 87 calories, Fat 7 g, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 50 mg, Sugar g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
