Pomegranate Persimmon Salad with Pomegranate Maple Dressing
SERVES: 4 to 6 as a starter | PREP TIME: 20 Minutes | BAKE TIME: N/A
Ingredients
Pomegranate Maple Dressing
2 tablespoons grapeseed oil
1 tablespoon pomegranate juice
½ tablespoon pure maple syrup
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
Pinch of ground black pepper
Salad
2 cups chopped romaine lettuce
2 cups sliced green cabbage
1 cup sliced frisée
1 cup sliced radicchio
2 Fuyu persimmons, sliced
2 scallions, thinly sliced
1/3 cup candied pecans or walnuts
2 ounces aged gouda or Parmesan, crumbled
1 cup pomegranate arils
This salad is a true celebration of the season. Healthy greens mix with sweet seasonal fruits to make the perfect starter for a holiday dinner menu or a festive addition to your weekend brunch. As a meal this salad pairs well with roasted poultry or with a warm winter squash soup.
Instructions
Add the dressing ingredients to a small bowl. Whisk about 1 minute, until a smooth dressing forms and set aside.
Add the lettuce, cabbage, frisée, and radicchio to a serving bowl. Toss gently to combine them. Add the persimmon slices and scallions, then top with nuts and gouda.
Add your desired amount of dressing as you gently combine the salad ingredients to coat them. If any dressing remains, serve it on the side.
Top the salad with pomegranate arils and serve.