Pomegranate Persimmon Salad

Hi friends! Summer is all about salads and cool dinner dishes and Fall means hearty comfort food. However, Fall has such great produce, it just makes sense to put them in a salad. Why not have the best of both worlds? Case in point, this Pomegranate Persimmon Salad with Pecans and Goat Cheese! The combination of persimmons with crunchy pecans and creamy goat cheese is hearty and very satisfying. Plus, the pomegranate arils pop in your mouth when you chew them. It’s not only fun, it’s healthy too.

Pomegranate Persimmon Salad

Pomegranate season typically runs from October through February, so they are perfect for all kinds of Fall and Holiday dishes. Ruby red, delicious and nutrient rich pomegranates pack a mighty punch in safeguarding your health. That is especially important during the winter months here in the Northern Hemisphere.

Persimmons are in season from September through November and I love their beautiful bright orange color! The most common variety grown here in Southern California are the Fuyu and Hachiya. Equally delicious, the Fuyu ripens first and you’ll find Hachiya in the market later in the season. Of course, if you’re lucky enough to have a friend with a tree, even better!

Pomegranate Persimmon Salad

Pomegranate Persimmon Salad with Goat Cheese

A healthy, antioxidant rich Fall salad that is equally at home on your Thanksgiving Table or as a simple everyday lunch!

  • DRESSING
  • 1⁄2 cup pomegranate juice
  • 2 tablespoons walnut oil (or 2 tablespoons extra virgin olive oil)
  • 2 teaspoons Pomegranate balsamic vinegar
  • 2 garlic cloves, finely minced
  • 2 teaspoons brown sugar, firmly packed
  • Pinch of Salt
  • SALAD
  • 6 cups Spinach or Spring Lettuce Mix
  • 2 fuyu persimmons, peeled and cut into wedges
  • 1/4 cup pomegranate arils
  • 2 -4 ounces soft fresh goat cheese, crumbled
  • 1/2 cup whole pecans, toasted
  • fresh ground pepper

Whisk together dressing ingredients.

Assemble salad with greens, persimmons, pomegranate seeds.

Toss salad with dressing. Sprinkle crumbled goat cheese and pecans over the top of the salad, add a few grinds of cracked black pepper and enjoy!

Pomegranate Persimmon Salad

This salad will be on our Thanksgiving Table, but it’s also made several appearances as dinner and a quick and easy lunch when I was running errands one day last week. The extra dressing will keep in the refrigerator for about three weeks, so plan on making this Pomegranate Persimmon Salad often!

Enjoy!

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