When you think seasonal eating, a salad may not be the first thing that jumps to mind. But this fresh dish leans on a pair of antioxidant-packed seasonal fruits for its primary flavors: persimmon and pomegranate (both of which are in season from October to January). Add on a homemade jalapeño vinaigrette and you’ve got the start to a perfect nutrient-packed lunch.
“I suppose this is a slaw of sorts—not a happenstance, throw-on-top-of-a-taco slaw, though,” writes Kate Ramos in Plant Powered Mexican. “It’s a mouth workout and has a sweet, tangy, spicy profile that makes it a completely acceptable light dinner or lunch.”
Persimmon may not be on your standard shopping list, but this orange fruit has a sweet flavor that’s reminiscent of honey and pairs perfectly with the comparative tartness of the pomegranate arils. Persimmons are also a source of phytonutrients like tannins, flavonoids, and carotenoids, while pomegranate seeds are a great source of antioxidants—with enough available in each little seed to rival a cup of green tea or red wine.
Looking to make this the start of a bigger meal? “To make it more substantial, add a few shavings of aged white Cheddar or a sprinkling of cooked chickpeas,” suggests Ramos. “This is a good, make-ahead salad for picnics or potlucks; you can make it up to an hour in advance!”
