Our persimmon series continues with this hearty Persimmon Salad with Pomegranate Fig Dressing.
Every bite is packed with complementary sweet and savory flavors with a satisfying crunch from the greens and fresh persimmon. Try it while they’re still in season!
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Persimmon Salad with Pomegranate Fig Dressing
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Salads, quick meals, easy lunch left overs
- Method: Baking
Description
Persimmon Salad with Pomegranate Fig Dressing
Scale
Ingredients
For the Dressing
- 1 dried fig, fruit scooped out and skin discarded
- Zest of one lemon
- 4 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp pomegranate molasses
- 1/8 tsp dried rosemary
- Pinches of ground cinnamon, salt, and ground black pepper
For the Salad
- 1 large Fuyu persimmon, peeled and chopped, thinly sliced, or cut into matchsticks
- 3 cups baby spinach or spring mix, loosely packed
- 2 heaping tbsp crumbled blue cheese (omit for vegan option)
- 2 heaping tbsp homemade dried cranberries
- 2 tbsp chopped pistachios
For the Chicken
- 1 chicken breast (omit for vegan option)
- 2 tsp lemon juice
- 1 tsp avocado or extra-virgin olive oil
- 1/8 tsp dried rosemary
- Pinch each salt and ground black pepper
Instructions
For the Dressing
- Add lemon zest and fig to a small bowl and mix together with the back of a spoon or rubber spatula. The fig will be very sticky and thick. Slowly add the lemon juice and continue working the mixture together to form a thinner paste. This prevents lumps of fig in the dressing.Â
- Add the fig paste and all other dressing ingredients to a bullet blender or mason jar and pulse or shake until well combined. Set aside.Â
For the Chicken
- Line a rimmed baking sheet with foil and place a rack on top. Preheat oven to 400 degrees F with oven rack at center position.
- Divide chicken breast (lobe and tip), divide oil and lemon juice between the two pieces, coating all sides.Â
- Place chicken breasts on rack of the prepared pan (if you don’t have a rack, just use foil-lined pan. Sprinkle with salt, pepper, and rosemary. Bake for 25-30 minutes, or until meat thermometer reads 160 degrees F.Â
- Transfer to a plate and loosely tent with foil. Let rest 15-20 minutes before slicing.
Putting it Together
- Divide greens between two plates and top each with a sliced half chicken breast, persimmon, cranberries, blue cheese, and pistachios. Serve dressed or with dressing on the side.Â
- Dressing keeps for up to 5 days, refrigerated in an airtight container.
Keywords: persimmon salad, quick meals, easy lunch left overs, grilled chicken, blue cheese, cranberries, figs, fig dressing, pomegranate, vegan option, paleo option, grain-free
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