Pomegranate Persimmon Salad with Toasted Walnuts

Pomegranate Persimmon Salad with Toasted Walnuts

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This fall salad celebrates juicy, bright fruit - pomegranates and persimmons, with a hint of spice, a nutty crunch from walnuts, and a tart, healthy salad dressing made with Just Pomegranate Molasses and sumac. It's a salad you'll keep coming back for, and an easy vegan salad dressing to make in bulk for meal prep!

  • Serves 8-10 servings

Ingredients

  • 2 pomegranates
  • 6 fuyu persimmons (NOT hachiya)
  • 2 heads of frisee or other light green
  • 3 bunches of escarole or other crunchy green
  • 1 cup walnuts
  • 4 tbsp Just Date Syrup
  • 1.5 tbsp dried red chili pepper (espelette, aleppo, marash)
  • 1 cup of quinoa
  • 3/4 cup olive oil (dressing)
  • 1/4 cup Just Pomegranate Molasses
  • 2 tbsp Just Date Syrup (dressing)
  • 1 tbsp sumac
  • 2 tbsp sherry vinegar
Instructions
  1. From the top of the pomegranate, slice vertically into the fruit, cutting down a little less than halfway. Then cut horizontally, again cutting down the same depth. Pull apart the top of the pomegranate like a flower, revealing the seeds inside.
  2. Remove all pomegranate seeds, separating from the white pith, and set aside.
  3. Slice persimmons into thin circles to reveal a star at the center. Choose to keep in circular form or cut into half-moons.
  4. Put walnuts in a skillet over medium-high heat with dried red chili and Just Date Syrup, stirring frequently until walnuts are coated. Sprinkle lightly with large flake salt while still hot.
  5. Bring quinoa to boil in 2 cups water, then simmer covered until soft and curly grain is visible. Drain if necessary.
  6. In batches, add a thin layer of olive oil to a nonstick skillet over medium heat. Crisp quinoa in a single layer, watching closely until golden brown and crisp. Cool on a paper towel.
  7. Chop frisee and escarole. Lightly season with salt and pepper, toss well.
  8. Blend all dressing ingredients in a powerful blender until mostly smooth but still with tiny chunks of date (approximately 8 minutes on medium speed). Take breaks to avoid overheating blender.
  9. Toss all salad ingredients thoroughly, starting with half of the salad dressing. Add more dressing as needed.
  10. Toss the toasted quinoa with salad at the very end, after dressing. Serve immediately.
by Just Date