My favorite fall salad…

IMG_2003I look forward to fall for many reasons – the leaves changing colors, the crowds disappearing, and Fuyu’s!I discovered Fuyu persimmons a few years ago and fell head over heals for them.

Fall is for Fuyus!

Fall is for Fuyus!

Fuyu’s are not at all like the other persimmons, you eat them when they are firm and a little crisp, not mushy. And if you cut them thru the middle, they reveal a gorgeous star pattern.

Here’s my “Three P’s Salad” recipe – persimmon, pomegranate & pecans – a light, healthy, anti oxidant-packed addition to the Thanksgiving spread!IMG_3015

Citrus Dressing: Mix olive oil; lemon or lime juice, and/or vinegar; a teaspoon of Dijon mustard; and pomegranate, tangerine or orange juice (to balance the acid with some sweet). Make it as sweet or as tart as you like.

Use one, or a mixture of several – baby kale, European salad mix, spinach, and I love to include arugula. There is a new Earthbound Farms baby kale and asian greens mix called “Zen” that I like.

Toss greens with dressing, add slices of one persimmon, or two. Add 1 cup of pomegranate seeds, preferably fresh (I have not found the frozen ones to be very good). Add 1/2 cup of pine nuts, or pecans. Distribute to plates, and crumble goat or feta cheese over the top.


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