If you’re looking for another safe clean-eating option, this delicious winter fruit salad recipe is a great, easy-to-make clean recipe to have in your arsenal.
Winter Fruit Salad with Persimmons, Pears, Grapes, Pecans, and Agave-Pomegranate Vinaigrette
- 4 Fuyu persimmons, cut in 1 inch cubes (or enough cut persimmons to make 2 cups)
- 3 Bosch pears, cut in 1 inch cubes (or enough cut pears to make 2 cups)
- 1 cup grapes, cut into halves or fourths if large (I would have used more grapes if I’d had more)
- (Other fruits such as apples, figs, or pomegranate arils could be used to replace any of these, but you need 5-6 cups of cut fruit)
- 3/4 cup pecans, cut into half lengthwise to make slivers
- 1 T extra virgin olive oil (use a fruity oil for this)
- 1 T peanut oil
- 1 T pomegranate-flavored vinegar (I used pomegranate-flavored red wine vinegar)
- 2 T agave nectar
- (If you have pomegranate molasses I might use white balsamic vinegar and substitute pomegranate molasses for some or all of the agave nectar)
- pinch of salt, to taste
- Whisk together the dressing ingredients so flavors can blend while you cut the fruit.
- Cut grapes, persimmons, and pears into the same size pieces (about 1-inch size) and place them in a plastic bowl. Toss fruit with dressing. Just before serving, toss with pecan pieces.