Name: Persimmon Pomegranate Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 2 Fuyu persimmons, thinly sliced; ½ cup pomegranate seeds; 4 cups mixed greens (arugula, spinach, or spring mix); ¼ small red onion, thinly sliced (optional); ¼ cup goat cheese or vegan cheese crumbles (optional); ¼ cup walnuts or pecans, toasted; For the dressing:; 3 tablespoons olive oil; 1 tablespoon balsamic vinegar or pomegranate molasses; 1 teaspoon Dijon mustard; Salt and pepper, to taste

Jump to Recipe·Leave a Review

Persimmon pomegranate salad is one of the freshest, most vibrant dishes I love to serve during the colder months. With sweet slices of persimmon, juicy pomegranate seeds, and crisp greens, this salad feels both elegant and refreshing — perfect as a light starter or a colorful holiday side.

Why You’ll Love This Recipe

I love how this salad balances sweetness, tartness, and crunch all in one bowl. The persimmons bring a mellow, honey-like flavor, while the pomegranate adds brightness and texture. It’s a beautiful, seasonal dish that feels fancy without being fussy — and it always gets compliments at the table. Persimmon Pomegranate Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fuyu persimmons, sliced thinly
Pomegranate seeds
Mixed greens (arugula, spinach, or spring mix)
Red onion, thinly sliced (optional)
Goat cheese or vegan cheese crumbles (optional)
Walnuts or pecans, toasted
Olive oil
Balsamic vinegar or pomegranate molasses
Dijon mustard (for dressing)
Salt and pepper

Directions

I start by making the dressing — whisking together olive oil, balsamic vinegar (or pomegranate molasses), Dijon mustard, salt, and pepper.
I layer the greens in a large salad bowl or on a platter.
I arrange the persimmon slices and sprinkle over the pomegranate seeds.
I add thinly sliced red onions and scatter the toasted nuts over the top.
I crumble goat cheese over everything if I’m using it.
I drizzle with the dressing right before serving and toss gently.

Servings and timing

This recipe serves 4 as a side salad. It takes about 15 minutes to prepare.

Variations

Sometimes I add avocado slices or switch the walnuts for pistachios. I’ve also made it with shaved fennel or a citrus vinaigrette instead of balsamic for a brighter flavor. For a heartier version, I toss in cooked quinoa or farro.

Storage/reheating

This salad is best served fresh. If I’m prepping ahead, I keep the dressing separate and add it just before serving. Once dressed, the greens wilt quickly, so I avoid storing leftovers for more than a few hours. Persimmon Pomegranate Salad

FAQs

What type of persimmon should I use?

I always use Fuyu persimmons — they’re sweet, firm, and can be eaten raw like an apple. Hachiya persimmons need to be very ripe and soft, which changes the texture.

Can I make this salad ahead of time?

Yes. I prep all the components and store them separately, then assemble and dress just before serving.

Is this salad vegan?

It can be. I skip the cheese or use a plant-based alternative to keep it vegan.

What’s a good substitute for pomegranate molasses?

Balsamic vinegar or a balsamic glaze works great. For extra sweetness, I sometimes add a drizzle of maple syrup to the dressing.

Can I use dried fruit instead of pomegranate?

Yes. Dried cranberries or chopped dried apricots work well, though I prefer the freshness of pomegranate when it’s in season.

Conclusion

Persimmon pomegranate salad is a colorful, crisp, and flavorful addition to any fall or winter meal. I love how it celebrates seasonal fruit in such a fresh way — and it never fails to brighten up my table.