Persimmon Pomegranate Salad

One of those treats I've missed in life until now are Fuyu Persimmons. There are 2 main types of persimmon, these and the Hachiya variety, which must be ripened until they are mush, and then work well in baking. The Fuyu can be simply washed, sliced and eaten. They are very sweet, almost candy-like. This recipe allows them to be paired with the tartness of the pomegranate seeds, and with a simple honey lemon dressing that does double duty if you want to use this as a fruit salad. Just skip the greens and add chopped pears, apples or Asian pears.

• Ready In: 10 mins
• Serves: 3-4
• Yields: 1 cup

Ingredients

• 3  fuyu persimmons
• 1 (3 ounce) package pomegranate seeds
• 2  cups  baby spinach leaves or 2  cups arugula
• 1  cup  mixed sprouts
• 4  ounces  chopped  nuts
• 2  ounces  crumbled  goat cheese
• 2  tablespoons lemon juice
• 1  tablespoon honey

Directions

1. Combine all ingredients, serve chilled.