persimmon and pomegranate salad

Ingredients

• Servings: 4
• 1/2 cup pecan halves
• 3/4 cup orange juice, divided
• 2 teaspoons cornstarch
• 1 1/2 tablespoons honey
• 1/4 cup extra-virgin olive oil
• 1/2 lime, juiced
• 7 fresh tarragon leaves, thinly sliced crosswise, or more to taste
• salt and ground black pepper to taste
• 1 (8 ounce) package herb salad mix
• 2 fuyu persimmons, peeled and each cut into 8 pieces
• 1 large pomegranate, peeled and seeds separated

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• spread pecans a baking sheet.
• bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. set aside to cool.
• 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.
• 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.