Persimmon Pecan and Pomegranate Salad

With all the heavy comfort food sometimes it’s nice to lighten things up. This salad is my new fall favorite. When persimmons are in season they are not to be missed. They are a sweet little fruit with no seeds and similar in texture to a melon. Peppery arugula balances out all the sweetness from the persimmons and tart pomegranates, along with buttery, nutty manchego and finished with a maple vinaigrette. It’s sure to be a hit at the Thanksgiving table! Serves 2 smalls salads or 1 large one.

Ingredients

• 2 big handfuls arugula and spinach mix
• 1 persimmon, thinly sliced
• 1/4 cup pomegranate seeds
• 3 tbsp. pecans, chopped or halved
• shaved manchego
• maple vinaigrette (recipe follows)

Maple Vinaigrette

• 1/4 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 1/2 cup olive oil
• salt and black pepper to taste

Directions

In a large bowl add in the greens and then top with the sliced persimmons, pomegranates, pecans and shaved manchego. Drizzle over the maple vinaigrette. Toss and enjoy.

For the dressing- in a small bowl whisk together the maple syrup and the apple cider vinegar and then while whisking drizzle in the olive oil to combine everything. Season with salt and pepper. Keep in the fridge for up to 5 days.