Article: Persimmon, Pomegranate and Pecan Salad

Persimmon, Pomegranate and Pecan Salad

8 servings

The bright flavors of this beautiful salad make a refreshing counterpoint to rich holiday foods. The Fuyu persimmon is the one to use here, for its sweet spiciness.

MAKE AHEAD: Pomegranate seeds can be extracted from the fruit and refrigerated in an airtight container for up to 3 days. Prep the celery 1 day ahead and refrigerate in a resealable plastic food storage bag. Pecans can be toasted and cooled earlier in the day. The salad greens can be washed and dried, then refrigerated in a salad greens bag or damp towel for up to 2 days. Compose the salad just before serving.

Adapted from "The Santa Monica Farmers' Market Cookbook," by Amelia ...

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