Pomegranate Persimmon Salad

There’s something magical about the combination of flavors in a Pomegranate Persimmon Salad. This dish has a way of brightening up any table, especially during the fall season when the vibrant colors of pomegranates and persimmons are at their peak. I remember the first time I crafted this salad; it was a chilly autumn afternoon, and I wanted to create something that captured the essence of the season. As I chopped and mixed, the sweet, tangy aroma of pomegranates filled the kitchen, reminding me of family gatherings where we would share stories and laughter over meals. This Pomegranate Persimmon Salad not only looks stunning but tastes incredible too, with a delightful crunch from the pecans and a hint of sweetness from the honey. It became a staple in my household, especially during gatherings where I wanted to impress my guests with something fresh and unique.

Ingredients Overview for Pomegranate Persimmon Salad

When it comes to creating a memorable salad, the ingredients you choose make all the difference. In this Pomegranate Persimmon Salad, each component is thoughtfully selected to bring a balance of flavors and textures. The key players include fresh fruits, crunchy nuts, and a zesty dressing that elevates the dish.

• Pecans – These toasted nuts add a delightful crunch and a rich flavor, making them an essential part of this salad. Their healthy fats also contribute to a satisfying dish.
• Pomegranate Arils – Bursting with juice, these ruby-red seeds add a sweet-tart flavor that brightens the entire salad.
• Spring Mix – A blend of young greens, spring mix provides a fresh base and lightness.
• Avocado – Creamy and rich, avocado enhances the texture while providing a dose of healthy fats.
• Red Onion – Thinly sliced, this ingredient adds a sharp bite that contrasts beautifully with the sweetness of the fruits.
• Persimmons – These sweet fruits are seasonal stars that lend a unique flavor and vibrant color.
• Feta Cheese – A sprinkle of feta provides a tangy element that complements the sweetness of the dressing.
• Cooked Chicken Breast – For a protein boost, adding chopped chicken makes this salad hearty enough for a meal.
• Pomegranate Juice – Used in the vinaigrette, it adds a fruity depth and sweetness to the dressing.
• Balsamic Vinegar – This tangy vinegar brightens the flavors and balances the sweetness of the salad.
• Honey – A touch of honey in the dressing enhances the sweetness and ties all the flavors together.
• Olive Oil – This healthy fat helps emulsify the dressing and adds richness.
• Salt – A pinch of salt enhances the flavors of all the ingredients.

Instructions for Pomegranate Persimmon Salad

Making this delicious Pomegranate Persimmon Salad is a breeze! Follow these simple steps to create a dish that will impress anyone at the table. With fresh ingredients and a quick dressing, you’ll be enjoying this salad in no time.

1. Start by preheating your oven to 350 degrees Fahrenheit. Line a small baking sheet with parchment paper to prepare for toasting the pecans. This step is key to amplifying their flavor and giving them a nice crunch.

2. Place the pecans on the prepared baking sheet. Toast them in the oven for about 8 to 10 minutes, or until they are golden brown and fragrant. Keep an eye on them to prevent burning—this step adds depth to the salad!

3. While the pecans are toasting, let’s tackle the pomegranate. Cut it in half using a large knife, slicing down just to the right or left of the bump on top. This will allow you to easily get to the seeds inside.

4. Next, cut each half into quarters, creating manageable pieces. Invert one quarter over a large bowl and tap it firmly with a spoon to release the seeds. This method is a fun and effective way to clean the fruit!

5. Fill the bowl with cold water until the seeds are submerged. This helps separate any excess skin that may float to the top. Carefully remove these bits with your fingers or a spoon, draining the water as necessary.

6. Once you’ve gathered all the pomegranate arils, set them aside. In a large mixing bowl, add the spring mix, followed by the sliced avocado and red onion. Gently toss these ingredients together to combine.

7. Now, take your persimmons and slice them. Carefully remove the leafy part and the hard inner core, then slice each half into quarters. Add these sweet slices to the bowl with the other ingredients.

8. Next, add your feta cheese and chopped chicken to the mixture. These will not only enrich the flavors but also provide a satisfying texture contrast.

9. Finally, gently fold in the pomegranate arils. This final step ensures that all the ingredients are well distributed throughout the salad.

10. To make the dressing, whisk together the pomegranate juice, balsamic vinegar, honey, olive oil, and a pinch of salt in a small bowl. Once well mixed, pour it over the salad and toss everything together until evenly coated.

11. Divide the salad onto two plates and serve right away for the best flavor and freshness! Enjoy your delightful Pomegranate Persimmon Salad.

Tips and Variations

Here are some helpful tips and variations to elevate your Pomegranate Persimmon Salad experience!

• Storage: To keep leftovers fresh, store the salad and dressing separately. This prevents the greens from wilting.
• Freezing: It’s best to consume this salad fresh, but you can freeze the pomegranate juice for later use in the dressing.
• Pairing: This salad pairs beautifully with grilled chicken or fish for a complete meal. Consider serving it alongside a light soup.
• Seasonal Variations: During summer, substitute with fresh berries for a refreshing twist! You can also add nuts like walnuts for different flavors.
• Adding Grains: For a heartier dish, consider adding cooked quinoa or farro to the salad for added texture and nutrition.

Side Dish Ideas for Pomegranate Persimmon Salad

If you’re wondering how to serve this bright and flavorful Pomegranate Persimmon Salad, here are some ideas:

• Grilled Chicken: Pair this salad with grilled chicken for a satisfying meal. The bright flavors complement the savory notes of the chicken beautifully.
• Roasted Vegetables: Serve alongside roasted vegetables, such as carrots or Brussels sprouts, for a comforting seasonal side.
• Light Pasta Dishes: This salad makes a refreshing side to light pasta dishes, especially those with lemon or olive oil.
• Picnic Favorite: Pack this salad for picnics! It holds up well in a cooler and is perfect for outdoor dining.
• Holiday Table: Elevate your holiday meals by including this salad. Its colors and flavors bring a festive touch to any gathering.
• Lunch Box Option: Enjoy this salad as a healthy lunch option. It’s easy to pack and provides a great mid-day boost.

FAQ

Conclusion

In summary, the Pomegranate Persimmon Salad is a delightful blend of fresh ingredients that creates a flavor experience like no other. It’s not just a salad; it’s a celebration of seasonal produce that brings joy to any meal. I encourage you to try this recipe and experience the vibrant flavors for yourself. Whether you’re serving it at a gathering or enjoying it as a light lunch, this salad promises to impress!

Pomegranate Persimmon Salad

The perfect blend of fresh ingredients, Pomegranate Persimmon Salad offers a delightful combination of sweet and tangy flavors. Bright, colorful, and nutritious, this easy weeknight dinner will impress your family and friends. Enjoy the crunch of pecans and the juiciness of pomegranate arils in every bite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1/4 cup Pecans toasted
• 1/2 cup Pomegranate Arils
• 6 cups Spring Mix or lettuce of choice
• 1 small Avocado sliced
• 2/3 cup Red Onion thinly sliced
• 2 small Persimmons
• 1/3 cup Feta Cheese
• 1 large Cooked Chicken Breast chopped, about 8 ounces
• 1/4 cup Pomegranate Juice
• 1 tablespoon Balsamic Vinegar
• 1 tablespoon Honey
• 2 teaspoons Olive Oil
• 1 pinch Salt

Equipment

• Food Processor
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl

Method

 

1. Start by preheating your oven to 350 degrees Fahrenheit. Line a small baking sheet with parchment paper to prepare for toasting the pecans. This step is key to amplifying their flavor and giving them a nice crunch.
2. Place the pecans on the prepared baking sheet. Toast them in the oven for about 8 to 10 minutes, or until they are golden brown and fragrant. Keep an eye on them to prevent burning—this step adds depth to the salad!
3. While the pecans are toasting, let’s tackle the pomegranate. Cut it in half using a large knife, slicing down just to the right or left of the bump on top. This will allow you to easily get to the seeds inside.
4. Next, cut each half into quarters, creating manageable pieces. Invert one quarter over a large bowl and tap it firmly with a spoon to release the seeds. This method is a fun and effective way to clean the fruit!
5. Fill the bowl with cold water until the seeds are submerged. This helps separate any excess skin that may float to the top. Carefully remove these bits with your fingers or a spoon, draining the water as necessary.
6. Once you’ve gathered all the pomegranate arils, set them aside. In a large mixing bowl, add the spring mix, followed by the sliced avocado and red onion. Gently toss these ingredients together to combine.
7. Now, take your persimmons and slice them. Carefully remove the leafy part and the hard inner core, then slice each half into quarters. Add these sweet slices to the bowl with the other ingredients.
8. Next, add your feta cheese and chopped chicken to the mixture. These will not only enrich the flavors but also provide a satisfying texture contrast.
9. Finally, gently fold in the pomegranate arils. This final step ensures that all the ingredients are well distributed throughout the salad.
10. To make the dressing, whisk together the pomegranate juice, balsamic vinegar, honey, olive oil, and a pinch of salt in a small bowl. Once well mixed, pour it over the salad and toss everything together until evenly coated.
11. Divide the salad onto two plates and serve right away for the best flavor and freshness! Enjoy your delightful Pomegranate Persimmon Salad.

Notes

Here are some helpful tips for your Pomegranate Persimmon Salad:

• Storage: To keep leftovers fresh, store the salad and dressing separately. This prevents the greens from wilting.
• Freezing: It’s best to consume this salad fresh, but you can freeze the pomegranate juice for later use in the dressing.
• Pairing: This salad pairs beautifully with grilled chicken or fish for a complete meal. Consider serving it alongside a light soup.
• Seasonal Variations: During summer, substitute with fresh berries for a refreshing twist! You can also add nuts like walnuts for different flavors.
• Adding Grains: For a heartier dish, consider adding cooked quinoa or farro to the salad for added texture and nutrition.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.