Pomegranate and Fuyu Persimmon Salad

We blog about this recipe here.

Pomegranate and Fuyu Persimmon Salad

A simple, beautiful, and delicious fall and winter dish! Recipe adapted from Russ Parsons, former long-time food editor for the Los Angeles Times.

  • 2 pounds Fuyu persimmons, peeled (optional) and sliced into wedges
  • Juice of 1 lime
  • 1/2 teaspoon ground cumin
  • 1/2 serrano chile, seeded and minced (add gradually due to the varying degrees of hotness found in chiles)
  • Kosher salt
  • 1 T walnut oil (or olive oil)
  • 1/4 c pomegranate seeds
  • 3 T chopped walnuts, toasted
  • 2 T chopped cilantro

Combine the lime juice, cumin, about half of the chile, a dash of salt and the walnut oil. Tightly cover and shake hard to mix well. Taste the dressing on a small piece of persimmon.

Combine the persimmons and the dressing in a bowl and toss to coat well. Turn the salad out into a serving bowl and sprinkle with the pomegranate seeds, walnuts and cilantro. Taste and add more salt or lime juice if necessary.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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