A vibrant persimmon salad to brighten any meal – full of fresh persimmon, pomegranate, and candied walnuts!
Winter is a great time to cozy up and eat warm, hearty meals. I personally love a bowl of chili or chicken tortilla soup on a cold day! However, sometimes we’re looking for something fresh but still seasonal. This salad makes use of wintery produce like persimmon and pomegranate for a zesty twist.
This salad is easy to throw together and a definite crowd-pleaser. Pair the fresh veggies and fruits with a bright orange vinaigrette and serve as a side or a vegetarian main.
Persimmon Salad Ingredients
This salad is so straightforward once you have all the ingredients gathered!
Heat oven to 350ºF degrees. Line a baking sheet with parchment.
Put 2 ounces (around ½ cup) of walnuts in a small bowl and pour very hot water over walnuts. Let sit for 1 minute, then drain. Add sugar and sea salt to the walnuts and mix to coat the nuts evenly.
Spread out in an even layer on the parchment. Bake for 7 to 10 minutes until crisp and caramelized. Cool, then break walnuts apart.
These candied walnuts are addicting and add a unique crunch to the salad. You can store any leftovers in an airtight container in a cool place for up to 4 days.
Choose 5 ounces of mixed salad greens – any combination of baby kale, spinach, arugula, or microgreens work! This is completely adaptable to your taste. I would recommend using more tender greens that aren’t too strong in flavor.
Persimmon and Pomegranate
Persimmons are a unique fruit that are in season from October through January. There are American varieties, but the most common are the two Japanese varieties: Fuyu and Hachiya.
Here, the recipe calls for Fuyu persimmons which are shaped like tomatoes and bright orange. They are so juicy and delicious when ripe and can be eaten like an apple! Not only that, persimmons have a beautiful star shape when cut which makes for a great centerpiece for this salad.
To prepare for the salad, wash and peel the persimmons thoroughly.
Pomegranates are a classic fruit that is in season usually September through November. Pomegranates are full of antioxidants and this recipe calls for pomegranate arils which are the seeds. Arils are completely okay to eat whole and add a juicy crunch to this salad.
How to Make This Simple Persimmon Salad
Combine vinaigrette ingredients (olive oil, apple cider vinegar, orange juice, orange zest) into a bowl or glass jar. Whisk until fully combined and adjust to taste.
Putting it all together
Slice and quarter persimmons into bite-sized pieces. Dress with a dash of the vinaigrette.
Add the greens to a large bowl. Toss with the remaining of the vinaigrette. Mix in persimmons, pomegranate arils, and optional cheese. Top with candied walnuts and serve immediately.
Persimmon Salad with Pomegranate and Candied Walnuts
- 2 oz walnuts about ½ cup
- 2 tbsp sugar
- ½ tsp sea salt
- 5 oz mixed salad greens or baby kale, spinach, arugula, and any combination
- 2 medium Fuyu persimmons, peeled
- 1 pomegranate's arils/seeds about ¾ cup
- goat or feta cheese optional
- ¼ cup olive oil
- 1½ tbsp apple cider vinegar or sherry vinegar
- 2 tbsp orange juice or pomegranate juice
- 1 tsp orange zest
- salt and pepper, to taste
- Heat oven to 350 degrees. Line a baking sheet with parchment. Put walnuts in a small bowl and pour very hot water over walnuts. Let sit for 1 minute, then drain. Add sugar and sea salt, mix to coat nuts evenly, then spread on the parchment. Bake for 7 to 10 minutes until crisp and caramelized. Cool, then break walnuts apart.
- Combine vinaigrette ingredients into a bowl or glass jar. Whisk until fully combined and adjust to taste.
- Slice and quarter persimmons into bite-sized pieces. Dress with a dash of the vinaigrette.
- Add the greens to a large bowl. Toss with the remaining of the vinaigrette. Mix in persimmons, pomegranate arils, and optional cheese. Top with candied walnuts and serve immediately.