Persimmon and Pomegranate Salad

"A sweet and tangy fall salad with a bit of crunch and nuttiness tossed in from the pecans. I love pecans so I
often double the amount of pecans."

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8421 Winton Rd Ste A
CINCINNATI, OH 45231
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Pomegranates
4 ea For $5.00 expires in 6 days
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Ingredients Edit and Save
Original recipe makes 4 servingsChange Servings

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
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PREP
15 mins
COOK
10 mins
READY IN
55 mins
Directions
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.