Persimmon and Pomegranate Salad
Prep Time: 15 min
Cook Time: 10 min
Ingredients
- ✓ ½ cup pecan halves
- ✓ ¾ cup orange juice, divided
- ✓ 2 teaspoons cornstarch
- ✓ 1 ½ tablespoons honey
- ✓ ¼ cup extra-virgin olive oil
- ✓ ½ lime, juiced
- ✓ 7 fresh tarragon leaves, thinly sliced crosswise, or more to taste
- ✓ salt and ground black pepper to taste
- ✓ 1 (8 ounce) package herb salad mix
- ✓ 2 Fuyu persimmons, peeled and each cut into 8 pieces
- ✓ 1 large pomegranate, peeled and seeds separated