Pomegranate Autumn Fruit Salad
While the leaves outside are falling, stay inside and make this colorful fruit salad—a perfect accompaniment to brunch.
- Vinaigrette4 Tbs orange marmalade
- 2 Tbs lemon juice
- 1/4 cup walnut oil
- 1 banana, peeled and diced
- 1 tsp granulated sugar
- Salt to taste
- Autumn Fruit Salad4 rings pineapple, cut into 1/2-inch chunks
- 2 persimmons, sliced
- 1 orange, sliced into segments
- 1 grapefruit, sliced into segments
- 1 lb seedless green grapes, halved
- 1 cup pomegranate seeds
- 4 Tbs ricotta cheese (optional)
- 1 Tbs sour cream (optional)
- Whisk together the orange marmalade, lemon juice, and walnut oil; salt to taste.
- Add the banana and sugar; set aside.
- Arrange the fruit slices on individual plates and sprinkle them with the pomegranate seeds.
- Spoon the vinaigrette on top of the fruit.
- If desired, mix together ricotta cheese and sour cream and dollop the mixture onto each plate.
Calories from Fat 94 (32%)
(16%)Total Fat 11g
(8%)Saturated Fat 2g
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Total Carbohydrate 53g
(14%)Dietary Fiber 4g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.