This Pomegranate Persimmon Salad is bright and colorful with persimmons, feta and a honey balsamic vinaigrette. A quick and easy, healthy salad!
Preheat your oven to 350 degrees and line a small baking sheet with parchment paper.
Take one quarter at a time and invert it over a large bowl and scrape out as many of the seeds as possible. Once finished, turn it right side up and get out the remaining seeds. Drain the juice into a small bowl and set aside for later.
You could easily leave out the chicken and serve this as a side salad.