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Friday, November 26, 2010

Pomegranate Spinach Salad with Persimmon and Turkey

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What are you doing today? Shopping? Relaxing? Still stuck on the couch after yesterday's feast? Regardless of what your plans today are, you're going to need to eat at some point and this salad is a nice, light way to use up some turkey without needing to reheat all the leftovers and put on your stretchy pants.

This is actually one of my new favorite salads, mostly due to the inclusion of the persimmon. I was recently introduced to this fruit when we went to the in-laws for dinner one night. My father-in-law graciously sent Ryan and I home with a few of our own and I managed to snag one for this recipe. This recipe, mind you, that I saw online and asked Ryan to recreate for us for lunch one day. An all-star, that husband of mine is!

This salad would be good with another protein, like chicken, or sans meat and served as a side dish. It's pretty basic and easy to throw together but it's anything but boring. If you've never tried a persimmon I encourage you to hunt one down! I saw them at our farmer's market and Whole Foods.

Pomegranate Spinach Salad with Persimmon and Turkey
adapted from The Cilantropist
*makes 2 main-dish servings

-3-4 cups baby spinach
-1 large persimmon, thinly sliced
-1/4 cup pomegranate arils
-leftover chopped or shredded white turkey meat
-2 tbsp pomegranate juice
-1 tbsp red wine vinegar
-3 tsp olive oil
-splash of lemon juice
-3 tsp honey
-salt & pepper

1. To make the dressing, whisk pomegranate juice, vinegar, oil, lemon juice, and honey in a small bowl. Season to taste with salt and pepper.
2. In a large bowl, toss spinach, persimmon, turkey, and pomegranate arils with dressing. Divide among plates and serve immediately.