pomegranate persimmon salad

This one is for my friend A.  She is going to Christmas Eve at her brother’s house and is bringing a side to help out.  We chatted about options – anything warm was out, because she didn’t want to take up any oven time (a nice thought when you are not quite sure what all the host may have on the menu).

So it seemed like salad would be in order.  Fennel/orange is always a great combination, as is beet/orange.  I love citrus in salads – particularly in the winter, as a nice bright contrast to the primarily heavier meals.

pomegranate persimmon salad

And then I remembered this super simple (no cooking of any parts required) salad – and it is a great use of seasonal ingredients.  I love persimmons and wish they showed up more in savory things.

So I made a quick salad with a persimmon and pomagranate seeds.  I love the colors and textures here – bright and a bit of pop.  I dressed it simply with vinegar and oil, but next time I think a warm bacon vinaigrette or a warm prosciutto vinaigrette would be even better.

pomegranate persimmon salad

Pomegranate Persimmon Salad

NOTE:  I bought the pomegranate seeds hulled to just to quicken things up, but feel free to do it yourself.  I love doing it that way sitting on the counter and easting them for a snack, but when I want quite a bit – I may just let the store do it…

Also, I can barely write amounts here, as this can be scaled from a salad for 1 to a side for 12 pretty easily.


1 persimmon, diced
1/2 c. pomegranate seeds
2 c. washed and dried baby spinach

olive oil
your favorite vinegar (I haven’t used balsamic in years, but it actually works nicely here)
salt
pepper
—–OR
your favorite vinaigrette or warm bacon or prosciutto vinaigrette
–

Combine persimmon, pomegranate seeds and spinach.  Toss lightly with vinegar and oil (or vinaigrette).  Season with salt and pepper.