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.
Fall fruits, persimmon and pear, sweeten this salad of tender gem lettuces and toasted almonds. Choose firm-ripe Fuyu persimmons that will hold their shape, but will still have a sweet taste.
Ingredients
Dressing
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1/4 cup apple cider vinegar
- 1/2 lemon, juiced
- 1 tablespoon maple syrup
- 1/3 cup extra-virgin olive oil
- salt and pepper, to taste
Salad
- 2 small or 1 large head gem lettuce, chopped into large pieces
- 1 pear, cored, halved, cut into thin slices
- 2 Fuyu persimmons, leaves removed, quartered, cut into thin slices
- 1/3 cup sliced almonds, toasted
Instructions
Make the dressing
In a medium mixing bowl, add all the ingredients and whisk to combine. Season to taste with salt and pepper.
Assemble the salad
On a large serving platter or in a large salad bowl add lettuce, pears, and persimmons. Drizzle with 2 tablespoons of dressing, toss to combine, adding additional dressing if needed. Sprinkle almonds on top and gently toss to distribute. Serve immediately.
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