Celebration salad with homemade written all over it

The theme these days on every blog post and every food newsletter I receive is obviously holidays. What to make? Decisions, decisions. It doesn't have to be all that hard, does it? Let everyone else do the heavy lifting and bring a salad to your next celebration. This salad has touches of homemade in it that make it extra special. Every table needs a pop of color and this salad will hit it out of the park. With a bit of pepper from the greens, a hint of sweet from the fruit & the vinaigrette followed up by crunch & spice from the nuts you cannot go wrong. It's time to celebrate!

Celebration Salad with Persimmons, Pomegranates and Spiced Pecans 

Spiced Pecans
1 c. pecan halves (not pieces)
2 T. sugar
½ t. ground cinnamon
½ t. kosher salt
¼ t. cayenne pepper
2 t. honey

Bring water to a boil in a small saucepan.  Add the walnuts and boil for 30 seconds.  Drain nuts and transfer to a small bowl.  Toss nuts with remaining ingredients.  Arrange nuts on a parchment lined baking sheet in a single layer.  Baking, stirring once at 10 minutes in. Return nuts to the oven and bake until golden brown, about 5-7 additional minutes.  You want dark nuts but not burnt. Allow to cool completely.

Maple dressing1/3 c. real maple syrup
1/4 c. light sour cream
4 Tbsp. white wine vinegar
1 tsp. kosher salt
½ tsp. fresh black pepper
½ c. extra virgin olive oil

In a medium bowl, whisk together maple syrup and sour cream.  Whisk in vinegar, salt and pepper.  Slowly whisk in olive oil in a steady stream.  Taste dressing on a lettuce leaf.  Adjust seasoning by adding more salt or a squeeze of lemon juice.

Assembled salad

1 fuyu persimmon , halved (looks like an orange tomato; pick a firm one)
4 c. mixed greens such as arugula, spinach & butter lettuce
½ c. pomegranate seeds
½ spiced pecans
Maple dressing to taste

Preheat oven to 350°

At the last minute before serving salad, in a large salad bowl, toss together persimmon through spice pecans.  Dress salad with maple dressing to taste.  Mound each salad plate with dressed salad and sprinkle cooled walnuts on top. Note: this salad also tastes great with apples, pears & dried cranberries in place of the pomegranates and persimmons.

Serves 6

Recipe adapted from Tante Marie's Cooking School