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Persimmon Pomegranate Salad

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Persimmon pomegranate salad is a fresh, vibrant winter salad featuring sweet persimmons, juicy pomegranate seeds, crisp greens, toasted nuts, and a tangy vinaigrette. It’s an elegant, refreshing side dish perfect for holidays or seasonal entertaining.

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

Instructions

  1. In a small bowl, whisk together olive oil, balsamic vinegar or pomegranate molasses, Dijon mustard, salt, and pepper to make the dressing.
  2. Arrange mixed greens in a large salad bowl or serving platter.
  3. Top with sliced persimmons and sprinkle with pomegranate seeds.
  4. Add red onion slices and scatter toasted nuts on top.
  5. Crumb goat cheese over the salad, if using.
  6. Drizzle dressing just before serving and toss gently.

Notes

  • Add avocado slices or swap walnuts for pistachios.
  • Try shaved fennel or use citrus vinaigrette for a brighter flavor.
  • For a heartier salad, add cooked quinoa or farro.
  • Prep ahead by storing components separately and dressing just before serving.
  • Dried cranberries or apricots can be used when pomegranate is out of season.

Nutrition

Find it online: https://recipesbyliza.com/persimmon-pomegranate-salad/