Fall is my favorite time of year, as far as produce goes. Pomegranates and persimmons have always been right up there amongst my favorite fruits. Refer to this post to learn how to quickly and easily carve your pomegranate.
These fruits go nicely together, especially in a salad, because they have such contrasting flavors. The tanginess of the pomegranate nicely complements the cinnamonny sweetness of the persimmon.
I used red leaf lettuce in this salad. I haven’t had it in ages, and, to be frank, I’m getting a bit bored of mixed greens. Red leaf lettuce was a staple for our household when I was growing up. It reminds me of big salad bowls and sit down dinners in high school (back when we had time, somehow). You’d be surprised just how much swapping lettuces can impact a salad. Next time I shop, I might pick up some butter lettuce, which reminds me of the same era of my life.
1/4 cup pomegranate seeds
handful of raw walnuts
red leaf lettuce
Remove the seeds from a pomegranate and set them aside.
Tear the lettuce into bite size pieces and soak it before spinning it dry.
Slice one half of the persimmon, and dice the other half. The sliced half of the persimmon is because you will probably want more than you put in the salad. (Though if you’re making salad for more than one person, you’ll probably need to dice the whole thing)
Dress the dried lettuce in balsamic vinaigrette then crumble the walnuts over the top. Finish with the diced persimmon and pomegranate seeds.
Delicious fall salad. Enjoy!