Soups & Salads

Persimmon and Pomegranate Salad

“A sweet and tangy fall salad with a bit of crunch and nuttiness tossed in from the pecans. I love pecans so I often double the amount of pecans.”


1/2 cup pecan halves

3/4 cup orange juice, divided

2 teaspoons cornstarch1

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 pieces1

large pomegranate, peeled and seeds separated


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Spread pecans onto a baking sheet.
  3. Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
  4. 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.
  5. 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.