Thanksgiving Persimmon Pomegranate Salad

• 8 firm fuyu persimmons, sliced
• 1 pomegranate – little jewels
• 1/4 cup walnuts broken in pieces
• 1/4 cup cilantro leaves torn apart (not chopped)

Dressing:

• Juice from 2-3 limes
• 4 TB Walnut oil
• 1/2-1 tsp cumin
• 1/2 tsp French grey sea salt
• OPTIONAL: Only if you eat dairy…
• Sprinkle with 1/4 cup Feta Cheese

Directions:

1. Slice persimmons as shown.
2. Break apart 1 pomegranate – I wear food prep gloves so my hands don’t get stained. Put fruit in bowl & set aside.
3. In small bowl, combine lime juice, walnut oil, cumin & sea salt. Mix together and pour over fruit.
4. Gently & carefully toss so not to split the pos fruit.
5. Toast walnuts in oven or in pan for a crunch & poppin’ walnut flavor!Sprinkle with cilantro & walnuts.
6. Sprinkle with cilantro & walnuts.
7. If you can tolerate dairy products, the feta is a nice option–sprinkle on top.

Note: the walnut oil is what makes this stand above the rest-I have made this with extra virgin olive oil and it’s good, but the walnut oil kicks a** when it comes to this salad.

Serves 6-8

Tagged as: Cilantro, Cumin, feta, fuyu, Kosher salt, Lime, persimmons, pomegranate, Sea Salt, walnuts