Pomegranate Persimmon Salad Recipes

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POMEGRANATE PERSIMMON SALAD

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



Pomegranate Persimmon Salad image

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

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

PERSIMMON, POMEGRANATE, AND MASSAGED KALE SALAD

A beautiful winter celebration salad to kick off a happy and super healthy holiday season! Add cooked quinoa if desired.

Provided by VeggieCravings

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 12



Persimmon, Pomegranate, and Massaged Kale Salad image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.
  • Toast macademia nuts in the preheated oven until lightly golden, about 5 minutes. Remove from oven and coat with 1 tablespoon maple syrup.
  • Whisk orange juice, lemon juice, 1 tablespoon maple syrup, and ground black pepper together in a small bowl to make dressing.
  • Place kale pieces, 1 tablespoon olive oil, and 1/2 teaspoon salt in a large bowl; massage with your hands until kale is tender, 3 to 5 minutes. Add persimmon slices and dressing and toss to mix. Top with pomegranate seeds and maple-roasted macademia nuts.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 41.2 g, Fat 17.8 g, Fiber 6.2 g, Protein 9 g, SaturatedFat 2.7 g, Sodium 428.7 mg, Sugar 13 g

½ cup raw macadamia nuts
2 tablespoons maple syrup, divided
1 pinch salt
¼ cup orange juice
2 tablespoons lemon juice
1 tablespoon maple syrup
ground black pepper to taste
2 bunches kale, stemmed and torn into pieces
1 tablespoon olive oil
½ teaspoon salt
1 ripe Fuyu persimmon, peeled and thinly sliced
¼ cup pomegranate seeds

POMEGRANATE PERSIMMON SALAD WITH WARM GOAT CHEESE

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



Pomegranate Persimmon Salad With Warm Goat Cheese image

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

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)

PERSIMMON POMEGRANATE SALAD

One of those treats I've missed in life until now are Fuyu Persimmons. There are 2 main types of persimmon, these and the Hachiya variety, which must be ripened until they are mush, and then work well in baking. The Fuyu can be simply washed, sliced and eaten. They are very sweet, almost candy-like. This recipe allows them to be paired with the tartness of the pomegranate seeds, and with a simple honey lemon dressing that does double duty if you want to use this as a fruit salad. Just skip the greens and add chopped pears, apples or Asian pears.

Provided by Gianni 23

Categories     Tropical Fruits

Time 10m

Yield 1 cup, 3-4 serving(s)

Number Of Ingredients 8



Persimmon Pomegranate Salad image

Steps:

  • Combine all ingredients, serve chilled.

Nutrition Facts : Calories 355.9, Fat 25.6, SaturatedFat 6.6, Cholesterol 15, Sodium 369.9, Carbohydrate 24.6, Fiber 5.7, Sugar 13.6, Protein 12.8

3 fuyu persimmons
1 (3 ounce) package pomegranate seeds
2 cups baby spinach leaves or 2 cups arugula
1 cup mixed sprouts
4 ounces chopped nuts
2 ounces crumbled goat cheese
2 tablespoons lemon juice
1 tablespoon honey

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