• Persimmon, Jicama & Pomegranate Salad

    By food contributor Brittany

    fall salad 1
     
    It’s always nice to have something light  and fresh to break up the traditional heavy thanksgiving yumminess and this salad will definitely do that. What I love most about it is how colorful and seasonal it is! You can easily chop and prepare the dressing a day before and then toss everything together the day of Thanksgiving for easy & fast assembly!
     fall salad 2
    Keep reading for the recipe…Persimmon, Jicama & Pomegranate Salad
    makes about 4-6 servings
    1 head of romaine
    1-2 ripe fuyu persimmons
    1/2 small jicama
    1 pomegranate
    1 small garlic clove
    3 tbsp. olive oil
    1 tbsp. lime/lemon juice
    1/2 tsp. agave or honey
    1/2 tsp. salt
    1/4 tsp. freshly ground pepper
    1/8 tsp. cumin (optional)
    1/2 c. roasted pepitas
    fall salad 3
    1. Cut, wash, and dry romaine lettuce.  Hull, peel, & cut persimmon in thin slices. And set aside.
    2. Peel jicama and julienne into thin matchstick pieces. Set aside.
    3. Remove seeds from the pomegranate and set them aside.
    4. Mince garlic and add to olive oil.  Squeeze half a lemon/lime and add the honey/agave, salt, pepper, cumin to the olive oil as well. Whisk.
    5. Top lettuce with jicama, persimmons and as many pomegranates as you’d like and garnish with pepitas!
    fall salad 4
      
  • 3 comments

    1. starchymarie said… November 25, 2013 7:05 pm

      This salad sounds incredibly refreshing! I love the idea of persimmon and jicama together, especially with the textures.

    2. Audrey - This Little Street said… November 25, 2013 6:11 pm

      this looks absolutely amazing! must try

    3. Katherine K said… November 25, 2013 10:52 am

      oh my god this looks amazing!

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