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No this isn’t the fruit salad everyone makes fun of!

I was looking for a recipe for this month and absolutly fell in love with this salad that was posted on Nourished Kitchen, one of my “go-to” recipe sites.

This autumn fruit salad is filled with thinly sliced apples, pears and persimmons, then dotted by fresh, juicy pomegranate arils and crunchy bits of chopped hazelnut. It is delicately dressed with a vinaigrette made from kombucha, hazelnut oil and ginger with the lightest touch of maple syrup for sweetness. The salad will tonify Qi, nourish dryness, especially in the lungs (perfect for the fall season) and the dressing contains kombucha and ginger will aid in digestion for the meal.

Ingredients

• For the Salad
  • 2 pears
  • 2 apples
  • 1 Fuyu persimmon
  • 1 cup pomegranate arils
  • ½ cup chopped hazelnuts
  • 2 tablespoons fresh mint leaves

• For the Kombucha Ginger Vinaigrette
  • ¼ cup prepared kombucha tea
  • 2 tablespoons Grade A dark maple syrup
  • 2 teaspoons finely grated fresh ginger
  • 3 tablespoons roasted hazelnut oil

Instructions

• Core the apples and pears. Then slice the pears, apples and persimmon no thicker than ⅛ inch, using a mandoline or very sharp knife.
• Layer the pears, apples and persimmons on a serving dish, and scatter the pomegranate arils, chopped hazelnuts and fresh mint over them.
• Whisk the kombucha, maple syrup, ginger and roasted hazelnut oil together, then drizzle the vinaigrette over the fruit, and serve immediately.

Servings: 6 to 8 servings

Author: Jenny McGruther        

Recipe link here