24 jars of jelly later, I still have a number of pomegranates from my tree needing to be used up. I also have several persimmons thanks to someone in my yoga class with a persimmon tree who has been bringing them in for people to take home. I was kind of hoping to make a dessert with them (pomegranate and persimmon tart?) but given my lack of experience cooking with either of these somewhat unusual fruits, it didn’t seem wise to totally invent something. And when I googled “pomegranate and persimmon recipes,” the only things that really came up were salads.
In the summer, I’m all about the salads (and, in general, cooking as little as possible). But on a chilly, rainy November day, pomegranate and persimmon salad doesn’t sound like the warm and cozy dinner I had in mind. So, I decided to pair it with the Winter Squash and Parsnip Soup that I posted about year ago. I invented this dressing on the fly, and I must say it turned out pretty delicious–I may be using it again sometime.
The pictures, as usual, are not that good–I don’t know how food bloggers take Pinterest-worthy photos of anything they cook for dinner given the lack of natural light at that time of day. I guess I could cook dinner in the middle of the day just so I could photograph it, or I could spend money and time setting up professional lighting, but I think you know by now that I’m not that dedicated. I promise it tastes better than it looks in the pictures, which is the more important part anyway.
Pomegranate and Persimmon Salad
- 1 cup pecan halves
- 1 large pomegranate, seeded
- 3 small fuyu persimmons (the kind that are crisp, like apples, not the soft squishy kind), cut into 1/2 inch chunks
- 5 cups baby spinach
- 1/2 tbsp fresh thyme, finely chopped
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tbsp maple syrup
- dash of garlic powder
- salt and freshly ground pepper to taste
- 1/4 cup crumbled feta
- Preheat oven to 375 degrees Fahrenheit. Spread the pecans on a baking sheet and place in the oven for 5-8 minutes, or until lightly toasted.
- In a small bowl, whisk the thyme, vinegar, oil, maple syrup, garlic powder, salt and pepper together to make the dressing.
- Place the pomegranate seeds, persimmon chunks and spinach into a large salad bowl. Toss with the dressing and top with the pecans and feta. Enjoy!