Pomegranate Persimmon Salad
Prep time
Total time
Recipe type: Salad
Cuisine: Vegan, Gluten-free
Serves: 4 servings
  • 10 oz bag gem lettuce
  • ¼ cup pomegranate seeds
  • 2 stalks green onions, chopped
  • 1 medium sliced persimmon, not overly ripe
  • ½ cup red grapes, halved
  • ⅓ cup toasted sunflowers seeds*
  • ½ avocado
  • ¼ cup tempeh bacon bits(optional)
  • Creamy Champagne Dressing
  • ¼ cup extra virgin olive oil
  • ¼ cup champagne vinegar
  • 1 heaping teaspoon dijon mustard
  • juice of ½ orange
  • ½ avocado
  • 1 teaspoon agave
  • dash of sea salt
  1. Toast the sunflower seeds in a skillet over medium low heat with 1 tsp of coconut oil and a sprinkle of sea salt. Stir often for 1-2 minutes. These can burn easily so keep an eye on them.
  2. Divide the lettuce into bowls. (Makes 2 entree salads, 4 side salads)
  3. Add the remaining ingredients on top of the lettuce in a visually pleasing fashion. It makes a difference! You will enjoy it more. :)
  4. Drizzle 1-2 tsp of dressing on each salad. If you have tempeh bacon bits, definitely try that! The smokiness really rounds out of the flavors of this salad, but it's super delicious without them.
  5. Dressing- Combine all ingredients in a blender and blend for 1-2 minutes until smooth and creamy. Add water 1 tsp at a time if it's too thick.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/pomegranate-persimmon-salad/