It’s barely December and I already feel the effects of overindulging in all of the holiday goodness. After a few days of feasting and drinking, I begin to feel the undeniable craving for fresh food. You know, the kind that doesn’t come from a casserole dish or cake pan. I love those foods, too, just for the record. Who doesn’t love them? But my body likes balance and naturally starts to crave foods to restore it.
I am a serious fan of winter fruits. Our friends have a persimmon tree and I get excited in October, waiting for the first few to ripen. I start stalking the aisles of the grocery store for early pomegranates, too.
Winter fruits are my favorite, and it’s easy to love them.
For this holiday palate cleansing dish, I utilize both of these fruits and the peppery taste of arugula to liven things up. It’s craveable and filling, a perfect way to still feel festive and enjoy those seasonal foods and give your body the nutrition it needs.
Also, if you're looking for the perfect, low maintenance dish to bring to parties or holiday gatherings, this is your ticket. You will be a party goddess, praised for your culinary prowess, all without ever using a single pan.
1 bag baby arugula
3 ripe persimmons, peeled and sliced into wedges
1 pomegranate with seeds removed
Herbed goat cheese crumbles
Pecan halves and pieces
Vinaigrette of your choice
Babes. This is salad. Its so easy. The hardest part is harvesting those pomegranate seeds. You can do this.
Put the arugula in a bowl. Add your persimmon wedges next. Aren’t they so pretty? Next, add your goat cheese crumbles. Be generous but not too heavy handed here.
Now, make your salad sparkle with those pomegranate seeds. You cannot use too many because pomegranate seeds are like candy but better and full of antioxidants which boost your immune system.
Sprinkle on some pecans (spiced if you’re feeling adventurous) and finish with vinaigrette just before you eat it. Give it a good toss and dig in.
Happy holidays, friends! May your days sparkle as much as this salad does.