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Holiday Salad

I love it when the pomegranates and persimmons come into season. So beautiful and festive. Here is one of my favorite holiday salads. Don’t worry if you don’t have all the ingredients, just use what you have, make it yours.I have also added roasted beets, pickled red onions, spiced nuts, broccoli or cauliflower florets, and shredded carrots. In that vein, you could also add chicken, shrimp, or deviled eggs for a full meal deal.
Servings 2 people
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 3 cups baby greens
  • 2 radishes sliced thin
  • 2 baby bell peppers red, yellow, or orange, sliced thin. You can also just use ¼ of a regular size bell pepper.
  • ½ avocado sliced
  • ¼ cup pomegranate seeds
  • ½ ripe persimmon peeled and cut into pieces
  • ¼ cup blue or goat cheese crumbled (optional)
  • Balsamic vinaigrette

Instructions

  1. In a bowl toss the baby greens with vinaigrette. Plate the greens on 2 plates, layer on the vegetables and fruits, doing the fruit last, making it pretty, and then add the cheese. Drizzle with a bit more dressing if desired. Enjoy all the compliments.