I love a good salad. Simple ingredient additions or swaps in a salad can make a big difference. This one can be a great side or starter, has beautiful colors, textures and a variety of flavors that come through. I personally love seeding pomegranates and have learned to love persimmons! Pomegranates and persimmons are rich in antioxidants, Vit C and fiber, which are especially important in boosting your immunity during these winter months. Enjoy!
Pomegranate and Persimmon Salad adapted from www.wellnesstoday.com
ingredients
- 1, 5-6 oz bag Organic Arugula (or if you prefer less influence from your greens, choose 1 large head of dark, leafy lettuce)
- 2 pomegranates
- 2 fuyu persimmons
- 1/4 cup thickly grated Parmesan cheese
- 3 tablespoons hazelnut or grapeseed oil
- 2 tablespoons champagne vinegar
- a few grinds of fresh pepper
directions
Wash and dry arugula or the leafy greens. Seed the pomegranates and strain. Thinly slice the persimmons. Whisk the oil into the vinegar until it is quite thick. Place the lettuce in your salad bowl, and lightly dress the leaves. Sprinkle in the persimmon and pomegranates and gently toss. Finish with the cheese and pepper, and serve.
“You will find plenty of time to be sick if you cannot find time to stay healthy.” Nancy Clark, RD
Be Well ~Meg @REJOOVwithMeg
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