I know I just said that I don't eat the seeds of pomegranates [1], but after the vast majority of you said "Why bother?" I proceeded to give it another try. Guess what? It's not so bad — it lends a textural crunch and grittiness that needs some getting used to, but I'm starting to like it.

I decided to embrace the seeds by tossing together a simple and straightforward Fall fruit [2] salad. The result was a brilliantly-colored melange of persimmons, pomegranates, onions, and spinach with an equally bright flavor profile. To get excited for the season, .

Persimmon and Pomegranate Salad
From Jewish Holiday Feasts [3] by Louise Fiszer and Jeannette Ferrary

Ingredients

8 cups torn spinach leaves
3 Fuyu persimmons, cut into thin slices
1 small red onion, thinly sliced
3 tablespoons sherry vinegar
7 tablespoons olive oil
Salt and pepper
Seeds from 1 large pomegranate

Directions

1. In a large bowl, combine spinach, persimmons, and onion.
2. Whisk together vinegar and oil. Toss with salad. Add salt and pepper to taste.
3. Sprinkle with pomegranate seeds and serve.

Makes 8 servings.

Print recipe with images [3] | without images [3]