This Pomegranate and Persimmon salad is as beautiful as it is delicious! Packed with Vitamin C and Fiber, this salad is so good for you!
3/4 cup orange juice, divided
2 teaspoons cornstarch
1 1/2 tablespoons honey
1/4 cup extra-virgin olive oil
1/2 lime, juiced
6 fresh tarragon leaves, thinly sliced crosswise, or more to taste
salt and ground black pepper to taste
8 0unces of organic mixed greens
2 Fuyu persimmons, peeled and each cut into 8 pieces
1 large pomegranate, peeled and seeds separated
- Whisk orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes.
- Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds. Drizzle cooled dressing over salad.