Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette

Look for plump, soft persimmons with bright orange-red skin. You can use the common Hachiya (also called Japanese persimmon and kaki) or Fuyu.


8 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 91
Caloriesfromfat 42 %
Fat 4.2 g
Satfat 0.4 g
Monofat 2.4 g
Polyfat 1 g
Protein 1.7 g
Carbohydrate 13.8 g
Fiber 2.6 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 181 mg
Calcium 39 mg


8 cups torn green leaf lettuce
4 cups (1-inch) sliced Belgian endive
1 cup pomegranate seeds
1/2 cup thinly sliced shallots
1/4 cup finely chopped pecans, toasted
2 ripe persimmons, peeled and cut into thin wedges
3 tablespoons sherry vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons extravirgin olive oil
1/2 teaspoon salt


Combine first 6 ingredients in a large bowl. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Drizzle vinegar mixture over lettuce mixture; toss gently to coat. Serve immediately.

Julie Grimes Bottcher,

Cooking Light

November 2006
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