Persimmon Pomegranate Salad

Following this autumn-worthy Winter Squash and Apples Chicken Salad Bowl , let us continue autumn footsteps with a light and refreshing salad with antioxidants-packed persimmons and pomegranate.

Round-shaped Fuyu persimmons are preferred for this salad as they are sweeter and able to maintain a little firmness and crispness when ripe; compared to the elongated Hachiya persimmon which needs to be absolutely ripe to be sweet (soft when gently pressed on the exterior, sometimes to the extent of being mushy when ripened).

Persimmon Pomegranate Salad
4 cups (1-2 servings) organic salad greens
1/2 organic Fuyu persimmon, thinly sliced
1/4 cup pomegranate avrils
Handful of walnuts, almonds (Fisher Chef's Naturals purchased online; fresh and reasonably priced)
[Dressing]:1 clove organic garlic, smashed and minced, 1 tbsp organic cider vinegar, 2-3 tbsp extra-virgin olive oil, dash of ground turmeric, dash of freshly ground black pepper, squeeze of lemon (option) to zest it up a little

Directions: Assemble sliced persimmon, pomegranate, walnuts, almonds on the salad greens. Drizzle dressing over the greens, fruits, nuts.