Persimmon and Pomegranate Salad

May 9, 2010 / By Foodland

Persimmon and Pomegranate Salad

Refreshingly sweet, fresh, and tangy
Course Salad
Servings 6 Servings


  • 3 tablespoons fresh pomegranate juice
  • 3 tablespoons sherry vinegar or high quality red wine vinegar
  • coarse salt, as needed
  • freshly ground pepper, as needed
  • 3 tablespoons extra virgin olive oil
  • 2 small ripe Fuyu persimmons, thinly sliced
  • 2 small shallots, thinly sliced
  • 0.333333 cup pomegranate seeds, approximately 1 small pomegranate
  • 0.5 lemon, for juicing
  • 0.5 pound arugula or spring green salad (mesclun)
  • 0.666667 cup pecans, toasted and rough chopped


  1. In a small bowl, combine pomegranate juice, sherry vinegar, and salt; let stand 5 minutes.
  2. Whisk in olive oil.
  3. In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon.
  4. Gently toss with arugula.
  5. Arrange salad on a serving platter, and garnish with toasted pecans.
  6. Serve immediately.
  7. Optional: Also garnish with good quality blue cheese crumbles or firm goat cheese slices.
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