Ingredients

The following ingredients have 4 Servings
  • 1/4 Cup Pecans (toasted)
  • 1/2 Cup Pomegranate arils
  • 6 Cups Spring mix, (or lettuce of choice)
  • 2/3 Cup Red onion, (sliced)
  • 1 Small avocado, (sliced (about 1/2 sliced))
  • 2 Small persimmons (sliced (about 1/2 cup))
  • 1/3 Cup Feta cheese
  • 1 Large chicken breast (chopped (about 8 oz))
  • 1/4 Cup Pomegranate juice
  • 1 Tbsp Balsamic vinegar
  • 1 Tbsp Honey
  • 2 tsps Olive oil
  • Pinch of salt

Instruction

  • Preheat your oven to 350 degrees and line a small baking sheet with parchment paper.
  • Place the pecans on the prepared baking sheet and toast until brown and "toasted" smelling (you'll be able to tell.) About 8-10 minutes, watch careful so they do not burn.
  • While the nuts toast, it's time to tackle the pomegranate.
  • Place a large knife just to the right or left of the bump on the top and slice straight down, cutting the pomegranate in half. Note: Cut it on a plastic cutting board so that the juice does not stain a nice, wooden one.
  • Now, cut each half in half again, leaving you with quarters.
  • Take one quarter at a time and invert it over a large bowl and scrape out as many of the seeds as possible. Once finished, turn it right side up and get out the remaining seeds. Drain the juice into a small bowl and set aside for later.
  • Now, fill the bowl with cold water until there is about 3/4 of an inch above the pomegranate seeds. This will allow all the extra little skin bits to float to the top and you can easy remove them with your fingers or a spoon.
  • Do this process another time or two, until all the bits are removed. Drain and set aside.
  • Add the spring mix into a large mixing bowl.
  • Slice the red onion and avocado and add it to the spring mix.
  • Take the 2 persimmons and slice them in half. Remove the leafy part and the hard, inner core. Slice each half again, and then each quarter into 4-5 slices. Add to the spring mix.
  • Add in the feta cheese and chopped chicken.
  • Finally add in the pomegranate arils and stir until everything is well combined. Set aside while you whip up the vinaigrette.
  • For the Vinaigrette:
  • In a small bowl, whisk together all of the vinaigrette ingredients until well mixed.
  • Pour the vinaigrette into the bowl and toss to coat evenly.
  • Divide the salad evenly between two plates and...
  • DEVOUR!