Winter doesn’t have to be blah!  Some winter fruits are brilliant and colorful, like persimmon and pomegranate, both only availble for a short time of year.  I almost didn’t post this because the photo doesn’t really do it justice.  I was in a hurry as 25 people were about to arrive for dinner and I didn’t have time to take a lot of photos or make sure the lighting was right.  You’ll just have to trust me. This salad is lovely and delicious. The persimmon almost looks like it has been sprinkled with cinnamon and when cut this way, has star shapes (scroll down).  Pomegranate seeds with their brilliant red are show stoppers and add a delicious tangy crunch.  I also added red globe grapes which are really sweet and also in season now and I topped it all off with candied pecans, a crumble of goat cheese and a drizzle of vinaigrette.  Mmmm…

Persimmons are a widely overlooked fruit, perhaps because people don’t know what to do with them.  They are quite popular in Japan where they originated and they are obviously beloved.  The Latin word for persimmon means “food of the gods.”  There are two types of persimmons available at our markets.  Hachiya persimmons are soft and creamy, great for baking and making puddings but not for eating raw.  The Fuyu, which is called for in this salad, is wonderful to eat raw, peeled or unpeeled. Regardless of type, they’re a fruit with amazingly effective antioxidant capabilities, with powerful vitamins to boot, including 55% of our RDA of Vitamin A and 22% of Vitamin C, which we really need this time of year to combat colds and flu. They are also an excellent source of fiber, B Vitamins and phytonutrients.  They aren’t just pretty and great in a table centerpiece.  They walk the talk.

Pomegranates are another gorgeous fruit with it’s brilliant, jewel tones arils (seeds) that is more than just a pretty face.  Pomegranate arils are the most powerful anti-oxidant of all fruits and they are nutrient dense which makes them an important ingredient to immune support and overall good health. They can be messy to seed and stain surfaces, so use a non-porous try or board when removing arils. Although you can often find containers of pomegranate arils already removed, I find it’s worth it to do it yourself.  The results are fresher, have more flavor and last longer.  However, in a pinch, it’s sometimes nice to just be able to toss them on top. Done!

TIPS:  I used Candied Pecans from Trader Joe’s which I really like but they are available in most markets.  They are sometimes labelled Glazed Pecans.  You can also do it yourself if you are feeling industrious. Click HERE for a good recipe for Candied Pecans from All Recipes.  Warning:  they may not make it to your salad…

WINTER GREENS WITH PERSIMMON, GLOBE GRAPES, POMEGRANATE AND GLAZED PECANS

16 oz fresh greens (spinach, arugula, baby kale, etc)
1 Fuyu persimmon
1/2 cup globe grapes, halved lengthwise
1/2 cup glazed pecans
1/2 cup pomegranate seeds
3 oz goat cheese (optional)

Vinaigrette:
1/4 cup olive oil
1/4 cup red wine or apple cider vinegar (or both)
1/2 tsp salt
1/4 tsp pepper

• Wash and dry greens and place them in a large serving bowl.

• Cut the top off of the persimmon.  Cut it in half vertically and then slice into flat wedges. Note the lovely star shapes. Leave wedges whole or cut in half.

• Add persimmon, grapes and pecans to greens.

• On a non-porous surface, cut pomegranate in half and remove seeds.

• Add goat cheese if desired. Whisk together vinaigrette ingredients and drizzle over salad.  Toss before serving.

Winter Greens with Persimmon, Globe Grapes, Pomegranate and Glazed Pecans

• Servings: 4-6
• Time: 20 minutes
• Difficulty: easy
• Print

 16 oz fresh greens (spinach, arugula, baby kale, etc(
1 Fuyu persimmon
1/2 cup globe grapes, halved lengthwise
1/2 cup glazed pecans
1/2 cup pomegranate seeds
3 oz goat cheese (optional)

Vinaigrette:
1/4 cup olive oil
1/4 cup red wine or apple cider vinegar (or both)
1/2 tsp salt
1/4 tsp pepper

• Wash and dry greens and place them in a large serving bowl.
• Cut the top off of the persimmon.  Cut it in half vertically and then slice into flat wedges. Leave wedges whole or cut in half.
• Add persimmon, grapes, pomegranat seeds and pecans to greens.
• Whisk together vinaigrette ingredients and drizzle over salad.  Toss before serving.