Persimmon Salad With Pomegranate And Candied Walnuts Food

POMEGRANATE PERSIMMON SALAD

Pomegranate Persimmon Salad image

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

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

POMEGRANATE PERSIMMON SALAD WITH WARM GOAT CHEESE

Pomegranate Persimmon Salad With Warm Goat Cheese image

Very tasty! Worth the work of getting the pomegranate seeds out. You can use fuyu persimmons crunchy or soft, we prefer them at least a little soft.

Provided by Maito

Categories Fruit

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup pomegranate juice
2 tablespoons walnut oil or 2 tablespoons extra virgin olive oil
2 teaspoons balsamic vinegar (optional)
1 garlic clove, finely minced
1/2 tablespoon brown sugar, packed
2 -4 ounces soft fresh goat cheese
fresh ground pepper
1/2 cup toasted walnuts, finely chopped
12 cups spinach or 12 cups other lettuce
2 fuyu persimmons, peeled and cut into wedges
1 pomegranate, seeded
fresh basil (optional)

Steps:

Whisk together dressing ingredients.
After salad ingredients are prepped, preheat oven to 375 degrees F.
Form goat cheese into 1/2 oz. balls, top with freshly ground pepper, and roll in walnuts to coat. Place on a baking sheet.
Assemble salad with greens, persimmons, pomegranate seeds, and basil.
Just before serving, warm the goat cheese in the oven for about 3 minutes.
Toss salad with dressing. Plate, carefully top with warm goat cheese, and enjoy!

Nutrition Facts : Calories 297.5, Fat 20.6, SaturatedFat 3.8, Cholesterol 6.5, Sodium 129.2, Carbohydrate 24.6, Fiber 5.8, Sugar 16.1, Protein 8.7

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