Skip to content

Brighten Your Day With This Dish Full Of Antioxidant-Packed Seasonal Fruits

Eliza Sullivan
Food Writer By Eliza Sullivan
Food Writer
Eliza Sullivan is a food writer and SEO editor at mindbodygreen. She writes about food, recipes, and nutrition—among other things. She studied journalism at Boston University.
jalepeno vinaigrette on seasonal pomegranate and persimmon salad
Our editors have independently chosen the products listed on this page. If you purchase something mentioned in this article, we may earn a small commission.

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.

probiotic+

probiotic+

Four targeted strains to beat bloating and support regularity*

★ ★ ★ ★ ★
★ ★ ★ ★ ★
(53)
probiotic+

"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!"

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

Persimmon Pomegranate Crunch Salad (with Jalapeño Vinaigrette)

Makes about 4 servings

Ingredients

  • 1 small head red cabbage, thinly sliced
  • 2 Fuyu persimmons, cored, cut in half, and thinly sliced into half-moons (seeds removed if there are any)
  • 1 cup pomegranate arils
  • 2 cups fresh cilantro (tender leaves and stems)
  • 3 tablespoons avocado oil
  • 3 tablespoons unseasoned rice vinegar
  • 3 scallions, trimmed and minced
  • 1 medium jalapeño, stemmed and minced (seeds removed if you'd like it less spicy)
  • ½ teaspoon kosher salt, plus more to taste
  • A few pinches of ground black pepper
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

Method

  1. Toss the cabbage, persimmons, pomegranate arils, and cilantro in a large serving bowl. Season with salt and pepper, and give it another toss.
  2. In a separate small bowl or Mason jar, combine the oil, vinegar, scallions, jalapeño, and salt. Whisk until well combined, or if using a Mason jar, cover with a lid and shake.
  3. Drizzle the dressing over the salad, and toss to coat well. Taste and add more salt and pepper, if needed.

Excerpted with permission from Plant Powered Mexican © 2021 Quarto Publishing Group USA Inc. Text and photography © 2021 Kate Ramos.

probiotic+
★ ★ ★ ★ ★
★ ★ ★ ★ ★
(53)
probiotic+

probiotic+

Four targeted strains to beat bloating and support regularity*

probiotic+

probiotic+

Four targeted strains to beat bloating and support regularity*

★ ★ ★ ★ ★
★ ★ ★ ★ ★
(53)
probiotic+

More On This Topic

More Food

Popular Stories

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

Latest Articles

Latest Articles
Advertisement
This ad is displayed using third party content and we do not control its accessibility features.
probiotic+

Your article and new folder have been saved!