Autumn Persimmon and Pomegranate Salad

Sweet persimmons and tart pomegranate are fall favorites that pair perfectly with peppery olive oil and herbaceous cilantro and mint.

By Olivia Hayo / Photography By Olivia Hayo | October 21, 2018

Ingredients

SERVINGS: 2 Serving(s)

5 persimmons, thinly sliced into 1/8” - 1/4” rounds
1/2 cup pomegranate seeds
1/2 lemon, for juicing
1 tablespoon extra-virgin olive oil
2 tablespoons cilantro leaves
2 tablespoons mint leaves
sea salt

Instructions

On a serving platter arrange sliced persimmons in an overlapping pattern. Top with pomegranate seeds and then drizzle everything with lemon juice and olive oil. Finish with a pinch of sea salt and scattered cilantro and mint leaves.

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