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Fruit A Days - Persimmon and Pomegranate Salad

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Ingredients

1) 1/2 cup pecan halves 

2) 3/4 cup orange juice, divided 

3) 2 teaspoons cornstarch

4) 1 1/2 tablespoons honey 

5) 1/4 cup extra-virgin olive oil 

6) 1/2 lime, juiced 

7) 7 fresh tarragon leaves, thinly sliced crosswise, or more to taste salt and ground black pepper to taste 

8) 1 (8 ounce) package herb salad mix 

9) 2 Fuyu persimmons, peeled and each cut into 

10) 8 pieces 

11) 1 large pomegranate, peeled and seeds separated

Ways To Cock & Prepare

Preheat oven to 375 degrees F (190 degrees C).

Spread pecans onto a baking sheet.

Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.

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.

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.
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