The winter season often leaves me in a rut for colorful, light food, so when I come across something that’s both in season and not heavy on the root vegetables, I’m quite excited to try it.
New Seasons Market is a Portland grocery store that not only has a ton of wonderfully organically and locally grown produce, but they always have super delicious samples to pass out (I promise that’s not the only reason I shop there). Recently I can across this persimmon, pomegranate and celery salad, which completely won me over. Between the sweetness of the persimmons, pomegranate tang and celery crunch, this salad is beautiful as a side dish or a meat dressing. I paired it with a peach bourbon glazed salmon (which basically is 4 tbsp of Aunt Becky’s Peach Bourbon jam on 2 lbs of salmon steak, baked at 350 for 25-35 min) and quinoa, of which there were absolutely no leftovers to speak of.
Save for buying the vinaigrette and pomegranate seeds off the shelf, this dish could not get easier. Its bright flavors and colorful decor are so sensorilly appealing (yes, made the word up and feel good about it), that you’ll easily be coming back for more. Double the recipe for any change for a lunch the next day.
Pomegranate, Persimmon and Celery Salad
Ingredients (Serves 4-6)
Adopted from New Seasons Recipe
- 3 stalks celery, chopped
- 2 persimmons, 1/2 peeled, diced
- 1/2 jalapeño, finely diced
- 2/3 pomegranate seeds
- Squeeze of lemon (optional)
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp Trader Joe’s Orange Muscat Champagne vinegar
- Zest of 1/4 lemon
- 1 tsp honey (optional if you’d like your dressing slightly sweet, which I do)
- Salt/pepper to taste
- For the salad dressing, whisk together the oil, vinegars and lemon zest, then taste test salt, pepper and honey until satisfied with the flavor.
- Combine dressing with persimmons, pomegranate and celery until thoroughly coated.
- If serving with salmon, add on top with a little extra dressing.
Let me know how you like it!