Taste of Home
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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup olive oil
- 1/4 cup rice vinegar
- 1/2 cup maple syrup
- 2 tablespoons dijon mustard
- salad:
- 3 ripe fuyu persimmons or 3 plums sliced
- 1 cup pomegranate seeds
- 2 packages (10 ounces each) baby kale salad blend
- Carbohydrate 6.05992580627412 g
- Cholesterol 0 mg
- Fat 2.58388931149658 g
- Fiber 0.861775306787144 g
- Protein 0.43457193559074 g
- Saturated Fat 0.341507241348399 g
- Serving Size 1 1 serving (32g)
- Sodium 29.5617409780226 mg
- Sugar 5.19815049948698 g
- Trans Fat 0.235233058456808 g
- Calories 47 calories
Directions Place first six 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. Yield: 12 servings. Originally published as Pomegranate Persimmon Salad in Simple & Delicious October/November 2016
