Ingredients

  • 1/4 cup Pecans toasted
  • 1/2 cup Pomegranate arils
  • 6 cups Spring mix, or lettuce
  • 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

Ready In 30 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Preheat your oven to 350 degrees and line a small baking sheet with parchment paper.
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Step 2

  • 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.
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  • Length: 10 minutes

Step 3

  • While the nuts toast, it's time to tackle the pomegranate.
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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

Step 1

  • Cut it on a plastic cutting board so that the juice does not stain a nice, wooden one.
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Step 2

  • Now, cut each half in half again, leaving you with quarters.

Step 3

  • 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.
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Step 4

  • Drain the juice into a small bowl and set aside for later.
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Step 5

  • 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.
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Step 6

  • Do this process another time or two, until all the bits are removed.

Step 7

  • Drain and set aside.

Step 8

  • Add the spring mix into a large mixing bowl.
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Step 9

  • Slice the red onion and avocado and add it to the spring mix.
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Step 10

  • Take the 2 persimmons and slice them in half.
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Step 11

  • Remove the leafy part and the hard, inner core. Slice each half again, and then each quarter into 4-5 slices.

Step 12

  • Add to the spring mix.
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Step 13

  • Add in the feta cheese and chopped chicken.
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Step 14

  • Finally add in the pomegranate arils and stir until everything is well combined. Set aside while you whip up the vinaigrette.
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For the Vinaigrette

Step 1

  • In a small bowl, whisk together all of the vinaigrette ingredients until well mixed.
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Step 2

  • Pour the vinaigrette into the bowl and toss to coat evenly.
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Step 3

  • Divide the salad evenly between two plates and...

Step 4

  • DEVOUR!