Persimmon, Pomegranate & Quinoa Salad
Looking for a Thanksgiving salad that just screams fall? Well, get out your ear plugs because this Persimmon, Pomegranate & Quinoa Salad is just that. Beautiful, crisp, and damn tasty!
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Cooking tools:
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Aluminum foil
- Baking sheet
- Oven
- Fork
- Baking pan
- Mixing bowl
- Spoon
Ingredients
- 1 medium beet
- 2 fuyu persimmons
- 1/3 cup pomegranate seeds
- 1/2 cup pecans
- 2 1/2 ounces baby arugula
- ¼ cup cooked quinoa
- 1 ½ teaspoons olive oil
- 2 teaspoons balsamic vinegar
- Salt
- pepper
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