Simple Persimmon Pomegranate Mixed Leaf Salad

Simple Persimmon Pomegranate Mixed Leaf Salad – a raw, vegan and vibrant salad using persimmon and pomegranate on a bed of arugula, radicchio (chicory), frisée (endive) and baby spinach. Perfect for the summer heat.

I never used to like salads until I went Paleo. True talk. I’m thinking it’s because the Paleo diet helps to reset your palate – you begin to TASTE your food. The paleo diet helps to bring back the dullness from your taste buds by filling your body with more fresh and nutritious food, just like this Simple Persimmon Pomegranate Mixed Leaf Salad 😉

Have you ever had persimmon before? It’s also known as ‘Sharon Fruit’ and is mostly in season from October till early February. However, in true western fashion, you’ll probably be able to find it all year round (maybe in limited quantities though). I LOVE this fruit, it’s way up there with my love for plantains. The persimmon we get in the UK is the Fuyu kind and you simply eat it like an apple. It’s kind of crisp but has a softer inner flesh than the apple does. (I’m trying to give you the low down on this fruit because it’s simply amazing and I need everyone to know about it and try it out lol – don’t worry you can scroll down to the recipe now haha).

This Simple Persimmon Pomegranate Mixed Leaf Salad is simple because all you need to do is cut up your persimmon and pomegranate. I found that the easiest way for me to get the actual seeds out of the pomegranate is to first, slice around the pomegranate, twist it to open then just tap them out with a wooden spoon. Of course, that means you get some of the juice all over the bowl but it works for me. If you know an easier way, pray tell.

If you’ve been on my blog before, you’ll see that I love mixing fruit in basically everything and this Persimmon Pomegranate Salad is my best mix yet! Remember, I said last week that I would be giving you something full of colour? Well, isn’t this quick salad super colourful?! Make this a work lunch or even the salad you serve at your next BBQ, trust me, your guests will thank you – you can’t have just a potato salad at every BBQ now, can ya?!

For this, simple salad I used just a little bit of balsamic vinegar as a dressing, just to give it a nice touch but you’re welcome to leave it out if it doesn’t work for you. I also added some walnuts for an extra crunch but you can leave it out or switch to a nut you like better (almonds, maybe?). Why not give this Simple Persimmon Pomegranate Mixed Leaf Salad a try and let me know your thoughts?

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Simple Persimmon Pomegranate Mixed Leaf Salad

Prep Time

10 mins

Total Time

10 mins

 

Simple Persimmon Pomegranate Mixed Leaf Salad - a raw and vibrant salad filled with persimmon, pomegranate and avocados on a bed of arugula, radicchio (chicory), frisee (endive) and baby spinach. Topped with walnuts and drizzled with balsamic vinegar.

Course: Main Dish

Cuisine: Vegan

Servings: 4 people

Calories: 121 kcal

Author: WhittyPaleo

Ingredients

• 2 persimmon (sliced or chopped)
• 1/2 pomegranate (deseeded)
• 1/2 avocado
• 200g mixed leaves (I used arugula, radicchio (chicory), frisee (endive) and baby spinach)
• 1/4 cup walnuts
• Drizzle of balsamic vinegar

Instructions

1. Chop up your persimmon and deseed your pomegranate if you haven't done so. Chop your avocado.

2. Layer your salad or simply toss together – it’s your aesthetic choice! Drizzle some balsamic vinegar over the salad and enjoy!

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