The brightly-colored fruit set against the dark leafy greens makes this stunning side salad perfect for your holiday meal.

Source: Midwest Living


Recipe Summary

50 mins
6 side-dish servings


Ingredient Checklist


Instructions Checklist
  • Prepare Pine Nut-Persimmon Vinaigrette.

  • Score an "x" in the top of the pomegranate. Break apart into quarters. Working in a bowl of cool water, immerse each quarter and loosen the seeds from the white membrane with your fingers. Discard peel and membrane. Drain the seeds. Set aside.

  • Halve each persimmon; remove and discard core. Cut into 1/4- to 1/2-inch-thick slices.

  • In a large bowl, combine mesclun and green onions. Drizzle 1/2 cup of the vinaigrette over mesclun; toss to coat. Serve with persimmons and oranges. Sprinkle the reserved pomegranate seeds. Pass remaining vinaigrette. Makes 6 side-dish servings.

*Test Kitchen tip:

Substitute 2 pink or red grapefruit for the oranges. Or use a combination of oranges and grapefruit.

Vinaigrette can be made ahead and stored in an airtight container in the refrigerator up to 3 days.

Nutrition Facts

238 calories; fat 15g; cholesterol 0mg; saturated fat 2g; carbohydrates 26g; mono fat 10g; poly fat 3g; insoluble fiber 3g; sugars 16g; protein 2g; vitamin a 1069IU; vitamin c 65.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 52.4mcg; vitamin b12 0mcg; sodium 18mg; potassium 407mg; calcium 80.8mg; iron 1.3mg.