It's persimmon and pomegranate season! What better way to make use of these two delicious fruits than to make a simple salad. I also threw in some sliced Grapple, but any old apple would do, or try pear instead of apple! The dressing recipe is courtesy of POM.
Pomegranate Persimmon Apple Salad:
Assorted mixed greens (I used 1 bag of mixed greens)
1/2 pomegranate, seeded (about 1 cup)
1 persimmon, quartered and sliced (peeled if you wish)
1 apple, diced
1/4 cup sliced, toasted almonds or pine nuts
1/4 cup blue, goat or feta cheese crumbles
1. Add salad greens, pomegranate seeds, persimmon and apple to a large serving bowl. Toss to mix. Sprinkle nuts and cheese on top. Serve with dressing.
POM Honey Dijon Dressing:
1 cup pomegranate juice
1/2 cup white vinegar
1 lemon, juice and zest
2 tablespoons honey
1 tablespoon Dijon mustard
1 cup grape seed oil
salt and pepper to taste
1. Add everything to a container with a tight fitting lid. Shake to mix well.
Persimmon is one fruit I have yet to try. It always looks like a tomato to me, which is why I shy away from putting it into my shopping basket.
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