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.
Servings 4-5 people for side, 2 servings for main dish
Prep Time 15 minutesmins
Ingredients
1 Fuyu persimmonsliced thin and slices cut into halves
2 mandarins or cutiespeeled and sliced
⅓largered onionsliced and cut into halves
1 5 ozbag or container of spring mix
4-5largeleaves basilcut into strips
¾cuppomegranate seedsfrom one pomegranate
¼cuppine nuts
Citrus Dressing
⅜cupolive oilextra virgin
3tbsplemon juice
2tbsporange juicemandarin or cutie juice
1 ½teaspoonsdijon mustardgluten free
1 ½tbsp honey
⅜teaspoonkosher salt
⅜ - ½teaspoonground coriandergluten 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.
Course: Main Course, Salad, Side Dish
Cuisine: American, Mediterranean
Keyword: fall salad, salad, salad with citrus dressing