Persimmon And Pomegranate Salad Recipe

Name: Persimmon And Pomegranate Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup pecan halves; 3/4 cup orange juice, divided; 2 teaspoons cornstarch; 1 1/2 tablespoons honey; 1/4 cup 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; 1 (8 ounce) package herb salad mix; 2 Fuyu persimmons, peeled and each cut into 8 pieces; 1 large pomegranate, peeled and seeds separated

Servings: persons

1/2 cup pecan halves
3/4 cup orange juice, divided
2 teaspoons cornstarch
1 1/2 tablespoons honey
1/4 cup 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
1 (8 ounce) package herb salad mix
2 Fuyu persimmons, peeled and each cut into 8 pieces
1 large pomegranate, peeled and seeds separated

1
Preheat oven to 375 degrees F (190 degrees C).
2
Spread pecans onto a baking sheet.
3
Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
4
Whisk 1/2 cup orange juice and cornstarch 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 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes.
5
Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup pecan halves, 3/4 cup orange juice, divided, 2 teaspoons cornstarch, 1 1/2 tablespoons honey, and more.

Yes, Persimmon And Pomegranate Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Persimmon And Pomegranate Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions