Persimmon Pomegranate Mixed Green Salad

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Loaded with vitamins, polyphenols, minerals, and other antioxidants, this persimmon pomegranate salad is just in time for fall. The persimmon has a warm sweetness that plays off the vibrant, tart pop of the pomegranate arils. The buttery avocado and crisp mixed greens only add to the wonderful contrast of existing flavors and textures. Finally, you dress all of the ingredients in an herbaceous, garlicky dressing that is aromatic and lively. We hope you love it as much as we do!

Persimmon Pomegranate Mixed Green Salad
  • Prep Time:15m
  • Total Time:15m


For the Dressing

  • 3/4 c flat-leaf parsley
  • 1/2 c basil
  • 1 jalapeno, seeded and diced
  • 1/2 c extra virgin olive oil
  • 6 garlic cloves, minced
  • juice of 1 lemon
  • 1/2 tsp. sea salt

For the Salad

  • 6 c mixed greens
  • 2 ripe Hachiya persimmons, halved and then thinly sliced
  • 2 avocados, peeled and thinly sliced
  • 1/2 c fresh pomegranate arils
  • 1 tbsp. orange zest


For the Dressing

  1. Add all of the ingredients to a blender and blend until smooth. Taste the blended mixture and adjust seasonings as needed.
  2. Pour into a jar and refrigerate while you make the salad.

For the Salad

  1. Add all of the ingredients to a large salad bowl and give them a quick toss to combine.
  2. Remove the dressing from the fridge, pour your desired amount over the salad, and toss to dress the salad. Please ensure that all ingredients are coated in dressing.
  3. Serve immediately and enjoy.
  4. Store any leftover dressing in a glass jar in the fridge for up to 5 days.


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