This is a new favorite at our house, thought I've never yet been able to find pomegranates in season. So, instead of pomegranates I have used strawberries and or star fruit. This is an excellent salad - I do make it with the shallots, and bagged greens. The dressing is delicous, and my teenage son loves the endive.
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
More From Cooking Light
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
- 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.
Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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