Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
30 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Preheat oven to 375 degrees F (190 degrees C).
Spread pecans onto a baking sheet.
Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes.
Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad.
Nutrition Facts (per serving)
| 354 | Calories |
| 25g | Fat |
| 33g | Carbs |
| 4g | Protein |
