Get a FREE Pass to the IDEA World Fitness & Nutrition Expo   Claim My FREE Expo Pass »

autumn-winter salad with persimmons and pomegranate seeds

by Sandy Todd Webster on Oct 19, 2010

Food for Thought

Recipe for Health

Persimmons and pomegranates are lovely fruits. They’re harvested in California from October into December. Fuyu persimmons—a nonastringent variety that’s good for salads—are round, sweet and crisp like an apple, but with a golden-orange color inside and out. They taste great with pomegranates, which are nature’s jewel boxes. Persimmons and pomegranates teamed with tender baby greens, crunchy hazelnuts and chewy dates make this colorful salad a crisp-weather favorite.

2 Fuyu persimmons, peeled

1/2 pomegranate

4 ounces (5–6 cups) mixed baby greens or mache, rinsed and dried

about 1/4 cup pomegranate vinaigrette (recipe follows)

3 dried dates, each pitted and cut into 6 thin strips

2 tablespoons (tbs) chopped hazelnuts, toasted

Cut persimmons in half through stem ends, then into very thin half-moon slices, about 1/8-inch thick. Arrange slices so they slightly overlap around edge of four salad plates. Scrape seeds from pomegranate, and discard leathery skin and white membranes (see “Food Focus” for tips on how to do this). Set seeds aside. Just before serving, place baby greens in large salad bowl. Add 3 teaspoons (tsp) of pomegranate vinaigrette (see recipe). Toss to lightly coat, then taste to see if more vinaigrette is needed. Mound greens on salad plates so persimmons show around edge. Scatter some of the dates, hazelnuts and pomegranate seeds over each salad. Serve immediately. Makes four servings.

Pomegranate Vinaigrette

1 cup pomegranate juice (bottled to avoid labor and mess)

2 tsp finely minced shallot

2 tbs champagne vinegar or white-wine vinegar

1 tbs fresh lemon juice

2 tbs extra-virgin olive oil

5 tbs good-quality roasted walnut oil

coarse (kosher) salt

Place pomegranate juice in small saucepan over medium-high heat and bring to boil. Cook until juice has reduced to about 1/4 cup, about 12 minutes. Let it cool to room temperature. Transfer pomegranate juice to glass jar with lid. Add shallot, vinegar, lemon juice, olive oil and walnut oil, and seal lid tightly. Shake jar vigorously to combine. Season with salt to taste. Vinaigrette can be refrigerated, covered, for up to 1 week. Let it return to room temperature before using. Makes 1 cup.

Source: Excerpted from Food to Live By. Copyright 2006 by Myra Goodman. Used by permission of Workman Publishing Company Inc., New York City. All rights reserved.

Want more from Sandy Todd Webster?

Fitness Journal, Volume 7, Issue 11

Find the Perfect Job

More jobs, more applicants and more visits than any other fitness industry job board.

© 2010 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

About the Author

Sandy Todd Webster

Sandy Todd Webster IDEA Author/Presenter

Sandy Todd Webster is Editor in Chief of IDEA's publications, including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS, the industry's leading resources for fitness, wellness and nutrition professionals worldwide. Sandy joined IDEA in 2001 as executive editor of IDEA PERSONAL TRAINER and IDEA FITNESS MANAGER magazines and was promoted to lead the editorial team in 2003. More than 20 years in magazine publishing, marketing communications and creative services have shaped her straightforward approach to multi-channel communication. Early experience in Los Angeles as a sports writer/reporter, and then enriching years as a managing editor in allied health care publishing have pulled her across a spectrum of stimulating subject matter. Fitness, health and nutrition reside at the perfect center of this content continuum, she feels. A Chicago native, Sandy grew up fully engaged in various competitive sports. Her drive and dedication as an athlete translate to a disciplined work ethic and unwavering approach to challenge in her career. Shortly after graduating journalism school from Southern Illinois University-Carbondale, she was recruited to L.A. for her first post in magazine publishing. After two decades of working on magazines--and now in the throes of applying the unbelieveable multi-media content delivery options available in the magazine 2.0 world--she is still "completely in love" with the creative process it takes to deliver meaningful, inspirational content to end users. She is an accomplished home cook and gardner who would love to combine those skills and passions with her health and fitness background to continue educating readers about a well-balanced, healthy lifestyle.