Taste Autumn With a Colorful Salad


I know I just said that I don't eat the seeds of pomegranates, 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 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, read more.

Persimmon and Pomegranate Salad

Persimmon and Pomegranate Salad

Persimmon and Pomegranate Salad

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.







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