Fresh Persimmon Pomegranate Salad
A vibrant and colorful salad that combines sweet persimmons and tart pomegranate seeds for a refreshing dish.
Servings: 4 servings
Calories: 200kcal
Equipment
- Mixing Bowl
- Knife
- Cutting Board
Ingredients
Ingredients
- 2 medium Fresh Persimmons Diced into bite-sized pieces.
- 1 cup Pomegranate Seeds Freshly extracted.
- 4 cups Mixed Greens Such as arugula or spinach.
- 0.25 small Red Onion Thinly sliced.
- 0.5 cup Feta Cheese Crumbled.
- 3 tablespoons Olive Oil Extra virgin.
- 1 medium Lemon Juice Freshly squeezed.
- 1 tablespoon Honey Optional, adjust to taste.
- 1 pinch Salt To taste.
- 1 pinch Black Pepper Freshly ground, to taste.
Instructions
- Gather all ingredients and prepare a clean cutting board and knife.
- Slice the persimmons into thin wedges and place in a large mixing bowl.
- Cut the pomegranate in half and release the seeds into the bowl with persimmons.
- Prepare the mixed greens and add them to the mixing bowl.
- Slice the red onion and soak in cold water if a milder flavor is desired. Add to the bowl.
- Add crumbled feta cheese to the mixture.
- In a separate bowl, whisk together olive oil, lemon juice, and honey. Season with salt and pepper.
- Pour the dressing over the salad and gently toss to combine.
- Taste and adjust seasoning if necessary. Serve immediately or refrigerate for up to an hour.
Notes
Store leftovers in an airtight container in the refrigerator for up to 24 hours. Keep dressing separate until serving.