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.

Yield: 8 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 42%
  • Fat: 4.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1g
  • Protein: 1.7g
  • Carbohydrate: 13.8g
  • Fiber: 2.6g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 181mg
  • Calcium: 39mg

Ingredients

  • 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

Preparation

  1. 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.
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Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette Recipe at a Glance
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