Pomegranate Persimmon Salad

1 Reviews
Total Time:Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Linda Tambunan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California

TEST KITCHEN APPROVED

Pomegranate Persimmon Salad

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Yield:12 servings
Prep:15 min
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Ingredients

  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 1/4 cup rice vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • salad:
    • 3 ripe Fuyu persimmons or 3 plums, sliced
    • 2 packages (10 ounces each) baby kale salad blend
    • 1 cup pomegranate seeds
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Directions

  1. 1
    Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving.
  2. 2
    To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.

Nutrition Facts

1-1/2 cups: 175 calories, 9g fat (2g saturated fat), 0 cholesterol, 220mg sodium, 23g carbohydrate (17g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch, 1/2 fruit.
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