Persimmon, Pomegranate and Pecan Salad

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The agleam flavors of this beauteous crockery marque a refreshing counterpoint to affluent vacation foods. The Fuyu persimmon is the 1 to usage here, for its saccharine spiciness.

Pomegranate seeds tin beryllium extracted from the effect and refrigerated successful an airtight instrumentality for up to 3 days. Prep the celery 1 time up and refrigerate successful a resealable integrative nutrient retention bag. Pecans tin beryllium toasted and cooled earlier successful the day. The crockery greens tin beryllium washed and dried, past refrigerated successful a crockery greens container oregon damp towel for up to 2 days. Compose the crockery conscionable earlier serving.

Adapted from "The Santa Monica Farmers' Market Cookbook," by Amelia Saltsman (Blenheim, 2007).

Ingredients

1 ample pomegranate
4 ribs celery, preferably interior achromatic ribs, with leaves
2 tiny Fuyu persimmons (or 1 large)
1/2 cupful pecan pieces, toasted (see NOTE)
8 ounces mixed babe crockery greens, washed and spun dry
1 ample lemon, zest grated successful agelong tendrils (with a zester oregon rootlike peeler)
1 tablespoonful extra-virgin olive oil
Kosher salt
Freshly crushed achromatic pepper
1/4 cupful to 1/2 cupful crumbled feta food (optional)

Nutritional Facts

Per serving

Calories
87
Fat
7 g
Saturated Fat
1 g
Carbohydrates
7 g
Sodium
50 mg
Protein
1 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "The Santa Monica Farmers' Market Cookbook," by Amelia Saltsman (Blenheim, 2007).

Tested by Adrienne Cook.

Published March 12, 2026