Persimmon Pomegranate Salad over Baby Spinach Leaves with Tangy Honey-Mustard Dressing

December 24, 2018

Persimmon Pomegranate Salad over Baby Spinach Leaves with Tangy Honey-Mustard Dressing

Since I discovered persimmons (shamed to admit I didn’t really discover them as a household fruit till this fall!) I am a bit addicted.  Their soft flesh, gorgeous orange color, delectable taste, and mild sweetness are perfect as a snack on their own, or as a base for different dishes. 

If you missed the last persimmon recipe (thanks to those of you who sent me your pictures of the crisps you made!) here it is: https://michalhorowitz.com/persimmon-apple-crisp/

This salad is a burst of natural colors (there is no artist like Hashem – see Shmuel I 2:2 with Rashi), a contrast of textures and is definitely addictive.  It’s easy to throw together and will be certainly enjoyed by all.  It’s also super healthy, which is a great bonus.  I think that the picture (of the salad above) speaks for itself 🙂

Persimmon Pomegranate Salad over Baby Spinach Leaves with Tangy Honey-Mustard Dressing

Prepare the Tangy Honey-Mustard Dressing

In a small bowl, measuring cup or cruet, combine:

Generous 1/2 c. mayonnaise (I use low fat)

1 frozen garlic cube

1 frozen parsley cube

1/4 c. white wine vinegar

2 Tbsp. (light tasting) olive oil

1/4 c. honey

1 1/2 Tbsp. good quality creamy dijon mustard

dash black pepper

1/4 tsp. sea salt

Mix all together till well combined.  Set aside.

Prepare the salad.  Note: This salad can be individually prepared and plated – as in the picture above.  Or prepared for a table, in a large bowl.  For a nicer occasion, keep in mind that individual plating and presentation is prettier. 

Over a bed of baby spinach leaves (try to remove the stems if possible), arrange:

Thinly sliced, unpeeled, Gala apple slices

Thinly sliced, peeled, persimmon slices (Fuyu or Percinnamon Persimmon varieties will work well in this salad)

Honey glazed slivered almonds

Pomegranate seeds

Drizzle the plate with the dressing. 

Serve and enjoy!

Note: To make it a meal, serve a piece of grilled salmon or grilled chicken (not at the same time!) atop the salad.  I served mine with grilled chicken and it was great.

Note: For a nice dairy addition, add some feta cheese crumbles. 

Happy cooking, b’tay’avon, and enjoy!

Michal

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