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Bowl of Fuyu Persimmons to be used in Winter Salad recipe
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Winter Salad with Persimmon, Pomegranate & Hazelnuts

Course Salad
Cuisine American
Servings 4

Ingredients

  • 2/3 c raw hazelnuts toasted & chopped
  • 1/3 c pomegranate seeds see note
  • 2 Fuyu persimmons thinly sliced
  • 4 c baby arugula
  • 1-2 c sliced radicchio
  • 2-4 T World's Best Salad or to taste

Instructions

  • Preheat oven to 375°. Spread the raw hazelnuts on a cookie sheet and roast for 8-10 minutes until they smell nutty and are slightly browned. Cool completely and then chop coarsely.
  • Make a batch of the World's Best Salad Dressing.
  • Slice off the top and bottom of the persimmons, quarter and cut away the core. Then, slice them thinly across.
  • Place the arugula in a bowl, top with the sliced radicchio and persimmons. Sprinkle the pomegranate seeds and hazelnuts on top and then toss with the salad dressing. Taste and add salt and/or more salad dressing as needed. Serve.

Notes

  • I buy my pomegranate seeds already seeded at Trader Joes or Ralphs, but if you want to do it yourself, here is good "how to" video.
  • If you don't like hazelnuts, substitute walnuts.