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Servings:

Persimmon Fennel Pomegranate Salad

Butter Lettuce Salad with persimmons, shaved fennel, pomegranate seeds, and a bright citrus dressing. Vegan and Gluten-free.

Total Time

20min

5.0

1 Rating

Author: Feasting at Home

Servings:

Ingredients

•

Fennel Bulb , thinly sliced

•

Persimmons , thinly sliced

•

4 Tbsp

Red Onions , thinly sliced

•

4 cups

Butter Lettuce

•

4 Tbsp

Pomegranate Seeds

•

2 Tbsp

Pistachios

(optional)

•

2 Tbsp

Goat Cheese , crumbled

or Feta Cheese

(optional)

Citrus Dressing

•

Orange

•

Lime

•

1 Tbsp

Honey

•

4 Tbsp

Oil

•

1/4 tsp

Kosher Salt

•

1/4 tsp

Ground Black Pepper

•

1 Tbsp

Shallots , finely chopped

Cooking Instructions

In a small bowl or jar, mix the Orange (1) , Lime (1) , Honey (1 Tbsp) , Oil (4 Tbsp) , Kosher Salt (1/4 tsp) , Ground Black Pepper (1/4 tsp) , and Shallots (1 Tbsp) together. Set aside.

Thinly slice the Persimmons (2) .

Ross the Butter Lettuce (4 cups) , Fennel Bulb (1) , and Red Onions (4 Tbsp) with some of the dressing-you won’t need it all.

Lay a bed of dressed greens on a platter. Scatter slices of persimmon over the lettuce. Garnish with Pomegranate Seeds (4 Tbsp) , Pistachios (2 Tbsp) , and Goat Cheese (2 Tbsp) if using. Add dressing over the top and cracked pepper.

This salad is also very pretty served plated. To plate the salad -layer slices of persimmon with dressed lettuce fennel mixture, and top with pomegranate.

Nutrition Per Serving

CALORIES

205

FAT

18.0 g

PROTEIN

3.3 g

CARBS

9.0 g