Pomegranate Persimmon Salad: A Vibrant Holiday Side
Thanksgiving is the perfect opportunity to showcase the beauty of seasonal produce. One of the most eye-catching and delicious dishes you can add to your table is Pomegranate Persimmon Salad. This colorful, nutrient-packed salad brings together sweet, tangy, and crunchy flavors for a refreshing addition to your holiday feast.
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Why Pomegranate and Persimmon Are a Perfect Pair
Pomegranates: Nature’s Jewels
Pomegranate seeds, also known as arils, add a burst of tangy sweetness and a satisfying crunch. Packed with antioxidants, they support heart health, reduce inflammation, and add visual appeal with their ruby-red color.
Persimmons: Sweet and Silky
Persimmons, especially the Fuyu variety, bring a unique, honeyed sweetness and a unique texture to this salad. They’re rich in fiber, vitamin C, and antioxidants, making them a delicious way to boost immunity during the holiday season.
Together, these fruits create a vibrant salad that’s as beautiful as it is nutritious.
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Key Ingredients
This simple yet elegant salad highlights fresh, seasonal produce:
• Pomegranate Arils: Provide tangy sweetness and a crunchy texture.
• Fuyu Persimmons: Thinly sliced for a silky, sweet element.
• Fresh Mint: Adds a cooling, herbaceous note.
• Ginger Dressing: A zesty vinaigrette made with fresh ginger and lime juice.
• Toasted Almonds or Walnuts: For crunch and healthy fats.
How to Assemble the Salad
1. Prepare the Fruits
Deseed the pomegranate and slice the persimmons into thin wedges.
2. Toast the Nuts
Lightly toast almonds or walnuts in a dry skillet for 3-5 minutes until fragrant.
4. Add Mint and Layer the Fruits
Layer the persimmon slices and pomegranate arils and add mint on top.
5. Drizzle with Ginger Dressing
Whisk together fresh ginger and lime, and a pinch of salt to create a simple, zesty dressing. Drizzle over the salad just before serving, and toss gently to coat the ingredients evenly.
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Pomegranate Persimmon Salad with Mint and Ginger is one of my fall favorites.
This simple, oil-free recipe highlights the natural flavors of seasonal produce while keeping things light and refreshing. With no greens, the focus stays on the vibrant, colorful fruits and herbs.
Ingredients
Scale
2 Fuyu persimmons, thinly sliced
1 cup pomegranate arils
1/4 cup fresh mint leaves, finely chopped
1/4 cup toasted almonds or walnuts, roughly chopped (optional)
1 tbsp fresh ginger (grate ginger)
juice of 1/2 lime
Instructions
1. Prepare the Fruits
Thinly slice the persimmons and deseed the pomegranate to extract the arils. Set aside.
2. Toast the Nuts
In a dry skillet over medium heat, toast the almonds or walnuts for 3-5 minutes until golden and fragrant. Let them cool.
3. Make the Dressing
In a small bowl, whisk together the fresh ginger juice, lemon or lime, and a pinch of salt (if using).
4. Assemble the Salad
Arrange the persimmon slices on a serving platter. Scatter the pomegranate arils and toasted nuts over the top. Sprinkle the finely chopped mint leaves for a pop of freshness.
5. Drizzle and Serve
Drizzle the ginger-lemon dressing evenly over the salad. Serve immediately and enjoy the vibrant flavors!
Serving Suggestions
This salad works beautifully as a side dish for holiday meals or as a light, refreshing snack. Its bright flavors and crisp textures are a perfect complement to heartier dishes.
Enjoy this vibrant, no-oil, nutrient-packed salad that brings the best of fall’s bounty to your table!
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