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Pomegranate Persimmon Salad

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Total Time
Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Linda Tambunan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. —Linda Tambunan, Dublin, California

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Pomegranate Persimmon Salad

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Prep Time 15 min
Yield 12 servings

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 1/4 cup rice vinegar
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 3 ripe Fuyu persimmons or 3 plums, sliced
  • 2 packages (10 ounces each) baby kale salad blend
  • 1 cup pomegranate seeds
Text Ingredients

Directions

  1. Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving.
  2. To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.

Nutrition Facts

1-1/2 cups: 175 calories, 9g fat (2g saturated fat), 0 cholesterol, 220mg sodium, 23g carbohydrate (17g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat, 1/2 starch, 1/2 fruit.

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