Taste Autumn With a Colorful Salad
Taste Autumn With a Colorful Salad

I know I just said that I don't eat the seeds of pomegranates, but after the vast majority of you said "Why bother?" I proceeded to give it another try. Guess what? It's not so bad — it lends a textural crunch and grittiness that needs some getting used to, but I'm starting to like it.

I decided to embrace the seeds by tossing together a simple and straightforward Fall fruit salad. The result was a brilliantly-colored melange of persimmons, pomegranates, onions, and spinach with an equally bright flavor profile. To get excited for the season,


Persimmon and Pomegranate Salad

Persimmon and Pomegranate Salad


  1. 8 cups torn spinach leaves
  2. 3 Fuyu persimmons, cut into thin slices
  3. 1 small red onion, thinly sliced
  4. 3 tablespoons sherry vinegar
  5. 7 tablespoons olive oil
  6. Salt and pepper
  7. Seeds from 1 large pomegranate


  1. In a large bowl, combine spinach, persimmons, and onion.
  2. Whisk together vinegar and oil. Toss with salad. Add salt and pepper to taste.
  3. Sprinkle with pomegranate seeds and serve.

Makes 8 servings.

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