2 Persimmons peeled and sliced into wedges (I used Fuyu)
2 Handfuls frisée
3 Handfuls mixed baby greens
¾ Cup sliced steamed or sautéed brussels sprouts
½ Cup pomegranate arils
For the tahini dressing
¼ Cup tahini
1 Tablespoon extra virgin olive oil
1 Tablespoon maple syrup
3 Tablespoons freshly squeezed lemon juice
½ Teaspoon sea salt
Pinch of freshly ground pepper or more to your taste
Water to thin
Instructions
Wash and thoroughly dry your greens.
Allow your Brussels sprouts to come to room temperature after steaming and slice into thin slivers.
Remove arils from your pomegranate and set aside.
For the dressing:
Combine all of your dressing ingredients mixing well. Depending on how thick your tahini is you may have to stir in some water to achieve a loose salad dressing-like consistency. Add water slowly.
Recipe by at https://www.thescratchartist.com/persimmon-pomegranate-winter-salad/