This salad is almost a luxury--and I say that because the price of one persimmon can easily be $1.50 a piece (and to be honest, the last time that I saw a pomegranate at the store they were $4 dollars each!).

So why should I share this expensive recipe? Well, Thanksgiving is more than a simple dinner celebration, it's a food extravaganza, so I like to go crazy with these delicious seasonal fruits, persimmons and pomegranate, just for the explosion of color they bring to my table. My suggestion is to prepare this salad just before serving it.

Persimmon, Pomegranate and Arugula Salad

Ingredients for 8 portions

8 cups of baby arugula leaves

2-3 persimmons sliced

3/4 cup of pomegranate seeds

Vinaigrette (made of 3 parts of extra virgin olive oil, 1 part of balsamic vinegar and salt to taste).

  1. In a shallow salad dish make a bed with the arugula.
  2. Place the persimmons on top.
  3. Sprinkle the pomegranate seeds.
  4.  Season with the vinaigrette                                                                             

Imagen vía Enriqueta Lemoine

See our previous menu items:

Thanksgiving Day Menu: Roasted yams with pecans

Thanksgiving Day Menu: Garlicky mashed potatoes

About the author

With a Master Degree from Columbia University, Enriqueta is a journalist that went from the newsroom to the world of public relations and 8 years ago discovered the beauty of creating content for various companies. She is based in South Florida, and is the creator of Savoir Faire The Pleasures of the Palate, a blog that marries two of her passions: writing and cooking. 

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Filed Under: acción de gracias

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