Persimmon and Pomegranate Salad

½ cup pecan halves

¾ cup orange juice, divided

2 teaspoons cornstarch

1 ½ tablespoons honey

¼ cup extra-virgin olive oil

½ lime, juiced

7 fresh tarragon leaves, thinly sliced crosswise, or more to taste

salt and ground black pepper to taste

1 (8 ounce) package herb salad mix

2 Fuyu persimmons, peeled and each cut into 8 pieces

1 large pomegranate, peeled and seeds separated

Preheat oven to 375 degrees F (190 degrees C).

Spread pecans onto a baking sheet.

Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.

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.

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.