Persimmon and Pomegranate Salad

To celebrate the fall season, I’ve put together a seasonal salad that will be an attractive and delicious addition to your holiday meals. It’s not your typical “green” salad of lettuce—rather, I’ve used fresh parsley as the greenery in this dish. The fresh parsley rounds out all the other flavors happening in the recipe: sweet, soft persimmons, tart, crispy pomegranate seeds, and nutty, crunchy pecans.

As the oil for the vinaigrette, I chose our very own Marquesa Extra Virgin Olive Oil. It’s a fruity, aromatic oil with a peppery finish, and it really brings out the sweetness of the fruits and the grassiness of the parsley. For those not yet familiar with Marquesa, it’s a must-try olive oil, and it has the awards to prove it. 2010 Awards include Gold Medals at both the Yolo County Fair and the Sonoma County Harvest Fair.

Ingredients

• 2 large persimmons, peeled, diced

• 1 ½ cups chopped fresh parsley, cilantro, or mixed herbs

• 1 cup pomegranate seeds

• ½ cup chopped toasted pecans

• 3 tablespoons Marquesa Extra Virgin Olive Oil

• 2 tablespoon fresh lemon juice

• 1 teaspoon honey

• 1 teaspoon grated lemon zest

• ½ teaspoon salt

• ¼ teaspoon black pepper

Directions

1. Combine persimmon, parsley, pomegranate, and pecans in a medium bowl. In a separate small bowl, whisk together remaining ingredients until smooth. Pour over persimmon mixture; toss gently. Serve immediately.