Yum! Who’d ‘Like’ To Have This Persimmon, Blood Orange And Pomegranate Salad For Lunch? by 💥Fonte Maze💥 - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Yum! Who’d ‘Like’ To Have This Persimmon, Blood Orange And Pomegranate Salad For Lunch?

posted in Food & Drink > Recipes
  • Fresh Winter Salad
    Fresh Winter Salad
  • Ingredients:
    1 pomegranate
    2 large ripe Fuyu persimmons, mangoes, or papayas
    5 cups mesclun, arugula, baby arugula, or mixed salad greens
    6 tablespoons thinly sliced green onions (3)
    1 recipe Pine Nut-Persimmon Vinaigrette
    4 medium blood and/or navel oranges, peeled and thinly sliced

  • Score an "X" into the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter; use your fingers to loosen the seeds from the white membrane. Discard peel and membrane. Drain the seeds; set aside.

  • Cut each persimmon in half; remove core. Slice into 1/4- to 1/2-inch-thick slices.
    In a large bowl combine mesclun and green onions. Drizzle 1/2 cup of the Pine Nut-Persimmon Vinaigrette over musclun; toss to coat.

  • To serve, arrange mesclun mixture on six chilled salad plates. Arrange persimmons and oranges on top of greens, tucking a few in and under leaves. Sprinkle with pomegranate seeds. Pass the remaining Pine Nut-Persimmon Vinaigrette.

  • Don't forget to like
    Thank You!


See all comments

Related Tips