Subscribe Today
Give a Gift
Customer Service

Phoenix Home and Garden
Subscribe Today!
For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining

Fall Salad

Author: Sydney Dye
Issue: October, 2015, Page 58


Seasonal persimmon and pomegranate add fall flavors
to a refreshing salad


Just-ripened pomegranates and persimmons create a perfect flavor combination that introduces taste buds to the fall season. In addition to being juicy and sweet, the fruits’ rich autumnal tones make this recipe for Persimmon and Pomegranate Salad a guaranteed crowd pleaser. While persimmons aren’t a common fruit, they are fairly easy to work with and have a flavor similar to pumpkin. For additional sweetness, opt for smaller, compact Fuyu varieties instead of larger, cone shaped Hachiya. With holiday season decadence looming, this fresh seasonal salad will leave you feeling as good as it looks and tastes.
Serves 4-6

Persimmon and Pomegranate Salad
1   cup walnut halves, toasted
1   pomegranate, seeded
2   cups fresh greens (e.g., baby spinach, arugula or spring mix)
2   persimmons, peeled and cut into slices
3   oz. goat cheese, crumbled
Kosher salt and black pepper to taste

Pomegranate vinaigrette
1/4  cup pomegranate molasses
2     tablespoons red wine vinegar
1     tablespoon Dijon mustard
1     tablespoon local honey
3/4  cup high-quality extra-virgin olive oil

Chef’s Notes:
Pomegranate molasses can be found
at Middle Eastern markets and many grocery stores. Use it in salad dressings
or as a sweetener for teas and drinks,
or drizzle it over roasted vegetables.

Persimmons are an excellent substitute for pears, apples and pumpkin, and are especially tasty in such baked goods as muffins, cookies and cakes. They pair well with walnut and pecan flavors.

Photography by Garrett Cook
 
Step 1. Toast the walnuts on a cookie sheet at 350 degrees for 8-10 minutes, until fragrant. Stir the nuts halfway through to keep them from burning.
Set aside to cool.

Step 2. To seed the pomegranate, slice off the stem and place cut side down on cutting board to stabilize. Use a paring knife to cut into sections; gently pry open. Working over a bowl, use fingers to remove the seeds (also known as pips or arils) from the peel and white embraces. Set seeds aside.
 
Step 3. When ready to serve, place greens in a bowl or on a platter; arrange walnuts, persimmons, pome-
granate seeds and goat cheese on top; and drizzle lightly with pomegranate vinaigrette. Season to taste with salt and pepper.


Pomegranate vinaigrette
Whisk the ingredients together, in the order given, in a medium bowl.

Yields 1 Cup
Sydney Dye is a home gardener, chef and owner of First Fig Culinary Adventures in Scottsdale. (firstfig.net)
Subscribe Today!