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Persimmon Salad with Pomegranate and Candied Walnuts

A gorgeous winter salad bursting with fresh persimmons and pomegranate! Complete this refreshing salad with candied walnuts and a bright orange vinaigrette.
Course Main Course, Salad, Side Dish
Cuisine American, Chinese
Keyword fall, fruit, orange, salad, seasonal
Prep Time 20 minutes
Servings 4


  • 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

Orange Vinaigrette

  • ¼ cup olive oil
  • tbsp apple cider vinegar or sherry vinegar
  • 2 tbsp orange juice or pomegranate juice
  • 1 tsp orange zest
  • salt and pepper, to taste


Candied Walnuts

  • 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.

Salad Assembly

  • 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.