Persimmon and Pomegranate Salad

Ingredients

  • ½ cup pecan halves
  • ¾ cup orange juice, divided
  • 2 teaspoons cornstarch
  • 1 ½ tablespoons honey
  • ¼ cup extra-virgin olive oil
  • ½lime, juiced
  • 7fresh tarragon leaves, thinly sliced crosswise, or more to taste
  • salt and ground black pepper to taste
  • 1 (8 ounce) package herb salad mix
  • 2Fuyu persimmons, peeled and each cut into 8 pieces
  • 1 large pomegranate, peeled and seeds separated
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C).

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  • Step 2

    Spread pecans onto a baking sheet.

  • Step 3

    Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.

  • Step 4

    Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes.

  • Step 5

    Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad.

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