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Apple, Pistachio, Persimmon and Pomegranate Salad

Apple, Pistachio, Persimmon and Pomegranate Salad Recipe

  • ¼ cup (60 ml) freshly squeezed lemon juice
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive or grapeseed oil
  • ½ cup (56g) shelled unsalted pistachios
  • 8 ounces (225 g) baby arugula
  • 2 medium salad-friendly tender-sweet apples (about 12 ounces total), unpeeled, cored, and cut into ¼-inch-thick slices
  • 2 ripe Fuyu persimmons, cut into ¼-inch-thick slices
  • Seeds from 1 pomegranate (about 1 cup or 155g)
  • 8- to 10-inch heavy-bottomed skillet
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 215kcal (11%)
Total Fat 10g (15%)
Saturated Fat 1g (5%)
Cholesterol 0mg (0%)
Total Carbohydrate 32g
Dietary Fiber 6g
Sugars 22g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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