Pomegranate Persimmon Salad

Name: Pomegranate Persimmon Salad
Prep time: 15 min
Total 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

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

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

Directions

Place first six ingredients in a jar with a lid; shake well. Refrigerate until serving.
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.

Originally published as Persimmon Pomegranate Salad in Simple & Delicious October/November 2016