Persimmon, pomegranate, and wild rice salad

    

A surprising and easy to prepare salad recipe whose beauty is in its simplicity, bold colors, and amazing health benefits!

 

Ingredients for the dressing: 

 

1 medium shallot 

 

¼ cup orange juice 

 

2 tbsp. red miso 

 

1 tbsp. white wine vinegar 

 

1 tbsp. olive oil 

 

2 tbsp. honey 

Ingredients for salad: 

 

3 cups wild rice 

 

1 cup pomegranate seeds 

 

4 medium persimmons, cubed 

 

1 cup pistachios, roasted peeled and chopped 

 

4 cups kale

Directions for dressing: 

 

1. Cut the shallot and let it soak in ice water for at least 5 minutes, then drain. Doing this calms the onion’s sharp taste. 

 

2. Place the shallot, orange juice, miso spread, vinegar, olive oil, and honey in a food processor, and blend till smooth. 

 

3. Generously season the dressing with salt and pepper.

Directions for salad:  

1. Mix the rice in the bowl with the dressing, add the pomegranate seeds, persimmon cubes, ½ cup of pistachios and mix until all the ingredients are coated well. 

 

2. Before serving, sprinkle the remaining pistachios over the salad. 

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