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.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Spread pecans onto a baking sheet.

  • Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.

  • 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.

  • 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.

Nutrition Facts

354 calories; protein 3.5g 7% DV; carbohydrates 33.1g 11% DV; fat 25.2g 39% DV; cholesterolmg; sodium 56.4mg 2% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 4 stars
11/08/2013
We really enjoyed this! It was our first time using Fuyu persimmons and they are delightful--they have the bite of an apple with the taste of a slightly starchy plum. Even my 11 year old liked it! Some crumbled goat cheese would take this salad over the top!! Perfect for Thanksgiving;) Read More
(9)
11 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/08/2013
We really enjoyed this! It was our first time using Fuyu persimmons and they are delightful--they have the bite of an apple with the taste of a slightly starchy plum. Even my 11 year old liked it! Some crumbled goat cheese would take this salad over the top!! Perfect for Thanksgiving;) Read More
(9)
Rating: 5 stars
12/08/2014
I made this salad according to the recipe. It was fantastic! I will definitely be making it again. It is sweet crunchy and a little bit tangy. The dressing is a bit of a hassle to make but well worth it! Make extra and save some for later.:-) I used an immersion blender in the dressing to make it creamy. Read More
(2)
Rating: 5 stars
10/01/2015
Totally a keeper!! I couldn't find any persimmon at the store so I used nectarines and pears. Brought it to a dinner party and everyone loved it. There was nothing left at the end of dinner. I suggest to use scissors and cut mixed lettuce into bite size so it's easier to serve and eat. Read More
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Rating: 5 stars
11/16/2019
Fantastic!!!!! Read More
Rating: 5 stars
11/15/2017
This is so unique! It tastes and looks amazing. I didn't change a thing. A festive holiday salad. Read More
Rating: 4 stars
10/31/2017
I enjoyed this recipe. Refreshingly light and perfect for fall. When I make it again I will likely grill the persimmon to unlock its natural sweetness and add some smokiness and I would bump up the acid with a little cider vinegar. As stated in an earlier goat cheese would also add a nice tang to an already delicious salad. Read More
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Rating: 5 stars
12/19/2017
We really liked this! Different tasty salad. I forgot the pecans and it was still good but would be better with the crunch! Read More
Rating: 5 stars
11/20/2015
So delicious and easy to make! Read More