Here’s a little nugget of wisdom… this Persimmon, Pomegranate and Ricotta Salad is 100% going to rock your world.
You know those moments when you’re like, oh it’s totally a great idea to eat 4 giant cookies before I go to bed. It’s no problem. I’ll burn it off in my sleep. And then you wake up the next morning and feel like you just want to stuff a bag of spinach down for breakfast. Okay, okay… not really the actual bag of spinach. But you know what I mean.
Well, that happened to me this week. And it’s one of the reasons why I cannot keep cookies in my house. They must be removed from my sight promptly after I eat a handful and I cannot see them again. Otherwise I’ll hose down a dozen cookies in one day, no questions asked.
On the other side of the spectrum, I’m having a serious love affair with this Persimmon, Pomegranate and Ricotta Salad. It’s a fall farmers market salad at its finest and you’re going to feel like a million bucks when you have this for lunch, dinner or breakfast! Trust me, it works for all occasions.
I was feeling very ambitious the other day and made a batch of homemade ricotta cheese and then rather than eat the entire batch with a spoon, I opted for a healthier route and worked it into this beauty of a salad. It’s loaded with persimmons, pomegranates, a variety of market lettuce, fresh ricotta (obviously) and then topped with a red wine vinaigrette. It’s perfection if you ask me.
AND…. it would make a rather gorgeous addition to your Thanksgiving Menu! Just saying. At least I know I’ve gotta have a little something green that day to balance out the obscene amounts of gravy that I plan on consuming.
Persimmon, Pomegranate and Ricotta Salad
Ingredients
For the salad
- 1 handful baby arugula
- 1 handful butter lettuce
- 1 handful red leaf lettuce
- 2 persimmons washed and cut into bite sized wedges
- 1 pomegranate seeds removed and rinsed
- 1/3 cup fresh ricotta cheese
For the dressing
- 1/4 cup red wine vinegar
- 1 teaspoons honey
- 1/3 cup olive oil
- Kosher salt and freshly cracked black pepper to taste
Instructions
For the salad
- In a large salad bowl combine various greens, persimmons, pomegranate seeds and toss to combine. Sprinkle the fresh ricotta cheese over the top of the salad and drizzle with the dressing as needed. Toss to combine and season with salt and pepper as needed.
For the dressing
- Whisk together the red wine vinegar, honey and olive oil until emulsified. Season with salt and pepper as needed. Set aside for serving
Notes
Gaby, how did you know I had the feeling of needing spinach for breakfast? (Um, let’s not talk about that donut+hot chocolate I ate at 11:30 p.m. last night. Oops). I love how vibrant this salad it, and I’m feeling lighter just looking at it!
Tell me about it. For me it’s bread. We are a little sleep deprived over here and of course it makes me want to eat carbs non stop. Craving this fresh salad!!!
Mmmm…fantastic-looking salad, Gaby! 🙂
Anything with pomegranate must be tried immediately. Can’t wait to visit my farmers market tomorrow to pick up some persimmons!
So colorful and crunchy!
Pomegranates make every thing look so beautiful! Pinned!
Great holiday salad!
Cookies at night, and all desserts after midnight, yeah, they start calling my name very loudly. I hear you!
This is gorgeous. Persimmon is my fave fruit of all time. pinned
Absolutely stunning salad! Pinned!
The cookie/salad thing is the main story line in my life thank you very much! This salad is beautiful- I have to try more persimmons! They are kind of hard to find up here…
Gorgeous, love the fall produce!
Gorgeous salad for any day but especially pretty for the holidays! Loving me some persimmons lately!
what a gorgeous looking salad, Gaby! the colors just pop right off my screen!
Gaby, this looks divine. I bought the fixins yesterday and will be adding it to my T-day menu!
woot woot! can’t wait to hear what you think
This looks so delicious — and what a great salad to celebrate all the produce that’s in abundance. Yum!
What a nice salad! I do not use persimmons nearly enough!
Such a vibrant salad for the holidays! I wonder if they grow persimmon in Telluride 😉
Another winner! Made this last night for supper as I’m still recovering from New Year’s Eve and needed fruit and leaves! Being lazy I just drizzled lime infused olive oil and raspberry infused balsamic as a dressing. Raspberry balsamic is awesome with ricotta!
It was even yummier with mandarin infused olive oil!
Do you need to drain the ricotta? Yours doesn’t look runny at all and i feel like ricotta often has a decent amount of moisture.
Excited to try this tonight with my small quarantine pod!
yes!! drain it