Persimmon Salad with Pomegranate Fig Dressing – FRESH. OUT.

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

  1. 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. 
  2. 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. 
  1. 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.
  2. Divide chicken breast (lobe and tip), divide oil and lemon juice between the two pieces, coating all sides. 
  3. 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. 
  4. Transfer to a plate and loosely tent with foil. Let rest 15-20 minutes before slicing.
  1. 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. 
  2. 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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