Fall Salad with Mandarins, Fuyu Persimmons, and Pomegranate (Gluten Free)
Perfect fall colored salad with a great combination of fruits and vegetables in a slightyl sweet and tangy citrus dressing.
Ingredients
- 1 Fuyu persimmon sliced thin and slices cut into halves
- 2 mandarins or cuties peeled and sliced
- ⅓ large red onion sliced and cut into halves
- 1 5 oz bag or container of spring mix
- 4-5 large leaves basil cut into strips
- ¾ cup pomegranate seeds from one pomegranate
- ¼ cup pine nuts
Citrus Dressing
- ⅜ cup olive oil extra virgin
- 3 tbsp lemon juice
- 2 tbsp orange juice mandarin or cutie juice
- 1 ½ teaspoons dijon mustard gluten free
- 1 ½ tbsp honey
- ⅜ teaspoon kosher salt
- ⅜ - ½ teaspoon ground coriander gluten free
Instructions
- For a platter style salad, lay the spring mix on the a large platter, mounding it up. Add mandarin slices and Fuyu persimmon slices decoratively on top and around the edges of the platter. Add the red onion slices in several spots on the platter and on top of the spring mix. Scatter the basil and pomegranate seed over the top. Drizzle citrus dressing over and top with pine nuts. (Or let everyone dress their portions of salad themselves).
- Or plate 4-5 individual salads, dividing the first four ingredients between the plates. Top each with basil, pine nuts, and pomegranate seeds. Drizzle with the dressing over each or serve alongside.
Citrus Dressing
- In a 2 cup measure or small bowl, combine the ingredients and whisk together.