Persimmon-Pomegranate Salad

Nature is so bountiful. It gives us the best produce every season. I love pairing seasonal fruits and veggies in my diet.

Keeping with that theme, I picked up my favourites from this season and made a gorgeous salad out of it. I bought these gorgeous Persimmons from home, they were so sweet and tasty and I wanted to do justice to them. So, I picked up Persimmons and Pomegranates and made a crunchy, sweet and salty salad from it.

Persimmons
Persimmons

PREPARATION TIME: 5 minutes
COOKING TIME:  5 minutes
SERVINGS: 2-3
DIFFICULTY SCALE: Low

INGREDIENTS: 

  1. Persimmon – 2
  2. Pomegranate – ½ cup
  3. Ricotta cheese – 50gms
  4. Rocket Leaves – a handful
  5. Pumpkin seeds – 1 tablespoon
  6. Walnuts – 2
  7. Lemon – ½
  8. Olive oil – 2 tablespoons
  9. Salt – to taste
Persimmon-salad
Persimmon-salad

RECIPE:

  1. Dice the persimmons horizontally into round pieces and take off the peel.
  2. Deseed the pomegranate next.
  3. Wash and dry the rocket leaves with paper towels.
  4. Now in a bowl place the rocket leaves.
  5. Break the ricotta cheese into chunks with your hands and place it on the leaves.
  6. Add the persimmons and pomegranates on top.
  7. Squeeze half a lemon in a small bowl and add some salt and olive oil to it.
  8. Drizzle this dressing on the salad.
  9. Add some pumpkin seeds and walnuts for additional crunch.
  10. Eat fresh!

Do you love fresh salads too? Then do check out my Caprese Salad recipe too?

2 Comments Add yours

  1. lipikadalai says:

    Delish…..n healthy 👌

    1. Nisha Sharma says:

      Thank you dear 😀🤩

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