Persimmon and Pomegranate Salad
Ingredients
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½ cup pecan halves
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¾ cup orange juice, divided
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2 teaspoons cornstarch
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1 ½ tablespoons honey
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¼ cup extra-virgin olive oil
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½ lime, juiced
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7 fresh tarragon leaves, thinly sliced crosswise, or more to taste
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salt and ground black pepper to taste
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1 (8 ounce) package herb salad mix
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2 Fuyu persimmons, peeled and each cut into 8 pieces
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1 large pomegranate, peeled and seeds separated
Directions
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Preheat oven to 375 degrees F (190 degrees C).
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Spread pecans onto a baking sheet.
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Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
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Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes.
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Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad.