Pomegranate Persimmon Salad

Hi friends! Summer is all about salads and cool dinner dishes and Fall means hearty comfort food. However, Fall has such great produce, it just makes sense to put them in a salad. Why not have the best of both worlds? Case in point, this Pomegranate Persimmon Salad with Pecans and Goat Cheese! The combination of persimmons with crunchy pecans and creamy goat cheese is hearty and very satisfying. Plus, the pomegranate arils pop in your mouth when you chew them. It’s not only fun, it’s healthy too.

Pomegranate season typically runs from October through February, so they are perfect for all kinds of Fall and Holiday dishes. Ruby red, delicious and nutrient rich pomegranates pack a mighty punch in safeguarding your health. That is especially important during the winter months here in the Northern Hemisphere.

Persimmons are in season from September through November and I love their beautiful bright orange color! The most common variety grown here in Southern California are the Fuyu and Hachiya. Equally delicious, the Fuyu ripens first and you’ll find Hachiya in the market later in the season. Of course, if you’re lucky enough to have a friend with a tree, even better!

This salad will be on our Thanksgiving Table, but it’s also made several appearances as dinner and a quick and easy lunch when I was running errands one day last week. The extra dressing will keep in the refrigerator for about three weeks, so plan on making this Pomegranate Persimmon Salad often!

Enjoy!