Persimmon and pomegranate salad

    Persimmon and pomegranate salad

    (5)
    1save
    55min


    2 people made this

    About this recipe: Sliced persimmons, pomegranate seeds and toasted pecans are layered over a herb salad and drizzled with a tarragon-orange dressing.

    Ingredients
    Serves: 4 

    • 60g pecan halves
    • 180ml orange juice, divided
    • 2 teaspoons cornflour
    • 1 1/2 tablespoons honey
    • 60ml extra-virgin olive oil
    • 1/2 lime, juiced
    • 7 fresh tarragon leaves, thinly sliced crosswise, or more to taste
    • salt and ground black pepper to taste
    • 225g babyleaf herb salad
    • 2 persimmons, peeled and each cut into 8 pieces
    • 1 large pomegranate, peeled and seeds separated

    Method
    Prep:15min  ›  Cook:10min  ›  Extra time:30min  ›  Ready in:55min 

    1. Preheat oven to 190 C / Gas 5. Spread pecans evenly on a baking tray.
    2. Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
    3. Whisk 120ml of the orange juice and 2 teaspoons cornflour together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining orange juice, olive oil, lime juice, tarragon leaves, salt and pepper into orange juice mixture. Chill dressing in fridge for at least 30 minutes.
    4. Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds and toasted pecans. Drizzle dressing over salad.
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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    by
    8

    We really enjoyed this! It was our first time using Fuyu persimmons, and they are delightful--they have the bite of an apple with the taste of a slightly starchy plum. Even my 11 year old liked it! Some crumbled goat cheese would take this salad over the top!! Perfect for Thanksgiving  -  08 Nov 2013  (Review from Allrecipes US | Canada)

    by
    2

    I made this salad according to the recipe. It was fantastic! I will definitely be making it again. It is sweet, crunchy, and a little bit tangy. The dressing is a bit of a hassle to make, but well worth it! Make extra and save some for later. :-) I used an immersion blender in the dressing to make it creamy.  -  08 Dec 2014  (Review from Allrecipes US | Canada)

    by
    0

    - Rated on  -  08 Feb 2016  (Review from Allrecipes US | Canada)

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