Sliced persimmons, pomegranate seeds, and toasted pecans are layered over herb salad mix and drizzled with a tarragon orange dressing for a delightful fall salad.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
354 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Spread pecans onto a baking sheet.
Step 3
Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
Step 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.
Step 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.
Ingredients
½ cup pecan halves
2 teaspoons cornstarch
1 ½ tablespoons honey
salt and ground black pepper to taste
½ lime, juiced
¼ cup extra-virgin olive oil
¾ cup orange juice, divided
7 fresh tarragon leaves, thinly sliced crosswise, or more to taste
1 (8 ounce) package herb salad mix
2 Fuyu persimmons, peeled and each cut into 8 pieces
