Salad with persimmon, pomegranate and pistachios

• 10 minutes to prepare • No cook • Serves 4

 

 

10 MINUTES 

This Fall salad with persimmon and pomegranate is a wonderful celebration of the season with my favorite fall flavors all on one plate.
Every fall, I eagerly anticipate the appearance of persimmons and pomegranates at the market. With their bright color and delicious, sweet taste they are my go-to additions to many fall dishes.

Not everyone is familiar with persimmons, these small orange orbs with the shiny skin that show up at the markets in the fall and disappear by February. When ripe and soft, persimmons become very sweet and can be sliced or scooped out and eaten by the spoonful.
Both the persimmon and pomegranate have been enjoyed in Greece since ancient times. In fact, the pomegranate is considered the symbol of fertility and abundance and it is linked to Persephone in Greek mythology. They are also powerhouses of nutrition and are packed with vitamins A and C.

This fall harvest salad starts with a bed of crunchy iceberg, which is then layered with toasted pistachios, sliced sweet persimmon, and ruby pomegranate seeds. It all comes together with a bright EVO oil and anise seeds vinaigrette.
This salad is simple enough to make during the weeknight, and “fancy” enough for a celebration dinner too!


Here's what you will need for the 4-serving recipe:

200 g iceberg salad leaves
100 g persimmon fruit
200 g pomegranate
50g pistachios
anise seeds
EVO oil
salt and pepper

1. Wash salad. Then, place it in a bowl
2. Peel the persimmon and cut it into slices. Add them to the salad
3. Peel the pomegranate and add it, too
4. Toast pistachios in a small pan. Then, chop them
5. Add 2 tablespoons of EVO oil, anise seeds, salt and pepper. Mix it and keep aside
6. Season the salad with the emulsion of EVO oil, top with toasted pistachios and bring to the table!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.