As we wind down the holiday season and decrease the amount of sugar and calories we eat, the Pinterest and Google searches turn to healthier options. Here’s my contribution to the healthier new years’ food: a pomegranate salad filled with fruit, quinoa, greens, nuts and – my favorite—goat cheese! It’s also the first time I’ve used a persimmon in my ‘cooking.’
There are many different kinds of persimmons, including Fuyu and Hachiya, which seem to be the most common in the Northeast, as those are the types I found at my grocery store. Persimmons are actually a type of berry, but they can be bitter/give a weird mouth-feel if they are not perfectly ripe before you bite into one. It’s also a careful balance before the persimmon gets too ripe, soft, and turns to mush.
But, if you get the perfectly ripe Fuyu persimmon, it’s deliciously sweet. It reminded me of a papaya. It filled out the salad and added to the beautiful colors. I love fruit in my salads, so I’m a fan of the persimmon and the pomegranates. Try this out and feel free to mix up the ingredients to your liking, but be sure to include the Fuyu persimmon!
Persimmon Pomegranate Pecan Salad
Try this persimmon pomegranate pecan salad out and feel free to mix up the ingredients to your liking, but be sure to include the Fuyu persimmon!
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 4 servings
- 1/4 cup quinoa, uncooked
- 2 Fuyu persimmons
- seeds of 1/2 pomegranate
- 1/3 cup pecans
- 2 oz goat cheese
- 12 oz arugula/spinach mix (Spring Mix from Trader Joe’s)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons orange juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- salt and pepper to taste
- Cook the quinoa according to package directions (1:2 ratio with water).
- Toast pecans in a dry skillet over medium heat, tossing gently every few minutes, until they give off a nice, toasted aroma and begin to brown. Remove from heat and set aside.
- Slice the tops off the persimmons, then cut in quarters. Cut those quarters in half.
- De-seed the pomegranate: cut the top and bottoms off the pomegranates, then make shallow cuts into and around the pomegranate skin, following the guide of the white membranes (meaning cut into the white parts, not the sections with seeds), to make quarters. Split open the pomegranate and place in a large bowl filled with water. Use your hands to loosen the seeds, under the water to minimize staining. Remove the white pith membranes and drain the seeds.
- Layer all the salad ingredients on the bed of arugula/spinach greens.
- Make the vinaigrette: place all the ingredients in a small bowl or jar and mix well until combined. Pour over the salad.