Persimmon Pomegranate And Pecan Salad Recipes

PERSIMMON, POMEGRANATE AND PECAN SALAD

Steps:

• 1 To remove the pomegranate seeds, make a cut near the blossom end of the fruit, submerge the pomegranate in a bowl of water and pull the fruit apart with your fingers
• 2 The seeds will sink to the bottom of the bowl
• 3 Discard the fruit; drain the seeds and set aside; there should be about 1/2 cup
• 4 Use a mandoline or a V-slicer to cut the peeled celery on the diagonal into paper-thin slices, then transfer to a large salad bowl along with any of the celery leaves
• 5 Core the persimmons, cut them vertically into quarters and then crosswise into 1/4-inch slices; add them to the bowl, along with the toasted pecans, salad greens, reserved pomegranate seeds and strands of lemon zest
• 6 Drizzle in the oil, squeeze in some lemon juice to taste and season with salt and pepper to taste
• 7 Toss to combine and sprinkle with cheese to taste, if desired
• 8 Serve immediately

POMEGRANATE PERSIMMON SALAD

Steps:

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

PERSIMMON, POMEGRANATE, AND MASSAGED KALE SALAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
• Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
• Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
• Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

KALE AND PERSIMMON SALAD WITH PECAN VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes. Let cool and very finely chop.
• Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl. Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes. Remove the shallots and set aside (discard the liquid).
• Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the toasted pecans.
• Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.

PERSIMMON, POMEGRANATE AND PECAN SALAD

Steps:

• To remove the pomegranate seeds, make a cut near the blossom end of the fruit, submerge the pomegranate in a bowl of water and pull the fruit apart with your fingers. The seeds will sink to the bottom of the bowl. Discard the fruit; drain the seeds and set aside; there should be about 1/2 cup. Use a mandoline or a V-slicer to cut the peeled celery on the diagonal into paper-thin slices, then transfer to a large salad bowl along with any of the celery leaves. Core the persimmons, cut them vertically into quarters and then crosswise into 1/4-inch slices; add them to the bowl, along with the toasted pecans, salad greens, reserved pomegranate seeds and strands of lemon zest. Drizzle in the oil, squeeze in some lemon juice to taste and season with salt and pepper to taste. Toss to combine and sprinkle with cheese to taste, if desired. Serve immediately. NOTE: To toast nuts: Spread them on a baking sheet and place in a 350-degree oven, shaking the sheet occasionally, for 8 to 10 minutes. Watch carefully; nuts burn quickly.

ARUGULA SALAD WITH POMEGRANATE AND TOASTED PECANS

Steps:

• In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.