Persimmon Pomegranate Salad

Fresh persimmons and pomegranates are one of the best signs of late fall.  Persimmons and pomegranates are commonly found around the Santa Cruz areas and are a great fall fruit staple.  Fuyu Persimmons, the small round persimmons, are great fresh.  Students in Nutrition enjoyed these two fall fruits in an excellent salad that is easy to make at home.  Below is fresh tasty salad that is perfect for lunch or dinner.

Persimmon Pomegranate Salad


Ingrediants:

• 1 large pomegranate
• 2 small Fuyu persimmons
• 8 ounces mixed baby salad greens, washed and spun dry
• 1 large lemon, zest grated in long tendrils
• 1 tablespoon extra-virgin olive oil
• Teaspoon of salt
• Freshly ground black pepper
•  1/2 cup pecan pieces, toasted
• 2 tablespoon butter
• 1 tablespoon cinnamon
• 1 tablespoon honey

Preparation:

• Melt butter in a pan.  On low heat add pecans, honey, and cinnamon until pecans are covered
• Set aside to cool.
• Seed the pomegranates
• Dice the persimmons
• Add pomegranates, persimmons and pecans to the greens
• Add salt and pepper
• Add zest and squeezed lemons to the oil.  Mix and drizzle over salad