Persimmon & Kiwi Layer Salad with Pomegranate-Honey Dressing
This can be served as a started salad or as a sweet dessert. It’s a bright, flavorful way to feature fall fruits. Adapted from Uncommon Fruits & Vegetables by Elizabeth Schneider. Serves 4.
Prep Time 15 minutes mins
Chill time 30 minutes mins
Ingredients:
- 1 large pomegranate seeded (desired yield: 1 cup arils) Watch our How To Remove Pomegranate Seeds video.
- 1 cup plain yogurt
- 1 Tbsp Honey Hole Honey Company Sage honey
- 1 Tbsp fresh lemon juice from about half a lemon
- 4 Fuyu persimmons stem removed, fruit halved and sliced into half moons
- 4 Kiwi gold or regular, peeled, halved and sliced into half moons
Lightly crush 2/3 cup of the arils in a bowl to extract some juice. Stir in yogurt, honey and lemon juice. Refrigerate for at least 30 minutes.
Arrange the persimmon and kiwi slices, alternating kiwi and persimmon, on four salad plates. Drizzle the yogurt dressing over each dish and sprinkle with reserved pomegranate arils.
Cook’s note: It’s best to eat this the day its made, though it will last in the fridge for up to 3 days