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Easy Persimmon Pomegranate Winter Salad Recipe (Best Holiday Side)

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This Easy Persimmon Pomegranate Winter Salad is a quick, 15-minute side dish that combines sweet Fuyu persimmons, juicy pomegranate arils, peppery arugula, crunchy toasted nuts, and tangy goat cheese, all tossed in a zesty pomegranate vinaigrette. Perfect for holiday tables or weeknight dinners, it’s a crowd-pleaser that’s as nutritious as it is delicious.

Ingredients

Scale
  • 2 medium Fuyu persimmons, firm but ripe, sliced into thin rounds or half-moons
  • 1 large pomegranate (about 1 cup arils)
  • 5 ounces arugula or mixed greens (about 5 cups)
  • 1/2 cup pecans or walnuts, roughly chopped and toasted
  • 1/3 cup goat cheese or feta, crumbled
  • 1/4 small red onion, thinly sliced (optional)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons pomegranate juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Prep the pomegranate: Cut the pomegranate in half crosswise. Hold one half cut-side down over a bowl and whack the back with a wooden spoon to release the seeds. Pick out any white pith. Repeat with the other half. Set aside about 1 cup of arils.
  2. Toast the nuts: Heat a small skillet over medium heat. Add the chopped nuts and cook, shaking the pan occasionally, until fragrant and slightly darker, about 3 minutes. Watch closely to avoid burning. Remove from pan and let cool.
  3. Slice the persimmons: Rinse and pat dry the Fuyu persimmons. Cut off the top green stem, then slice into thin rounds or half-moons, about 1/4-inch thick.
  4. Make the dressing: In a small jar or bowl, combine olive oil, pomegranate juice, apple cider vinegar, honey (or maple syrup), Dijon mustard, and a pinch of salt and pepper. Shake or whisk until emulsified. Taste and adjust seasoning if needed.
  5. Assemble the salad: In a large mixing bowl, add the arugula or mixed greens. Pour about half the dressing over the greens and toss gently to coat.
  6. Add the toppings: Arrange persimmon slices, pomegranate arils, toasted nuts, crumbled goat cheese (or feta), and sliced red onion (if using) on top of the greens. Drizzle remaining dressing over the top or serve on the side.
  7. Serve immediately: This salad is best eaten right away while the greens are crisp and the persimmons are fresh. If making ahead, keep dressing separate and toss just before serving.

Notes

Choose Fuyu persimmons (squat and tomato-shaped) for firm texture; avoid Hachiya persimmons which are astringent unless very soft. Toast nuts carefully as they burn quickly. Don’t overdress the greens—start with half the dressing and add more if needed. For a vegan version, skip the cheese and use maple syrup instead of honey. To prevent browning, store sliced persimmons with a squeeze of lemon juice. The dressing can be made ahead and keeps well in the fridge for up to a week.

Nutrition

Keywords: persimmon pomegranate salad, winter salad, holiday side dish, easy salad recipe, Fuyu persimmon, arugula salad, pomegranate vinaigrette

Find it online: https://flurpchef.com/easy-persimmon-pomegranate-winter-salad-recipe-best-holiday-side/