Persimmon and Pomegranate Salad with Pecans

Persimmons are one of my new favorite fruits. They’re kind of exotic, totally beautiful and perfectly sweet.  Up until this year, I’ve just picked them up by the armload during their short fall season and enjoyed them plain. But, as I was planning my Thanksgiving menu, I thought I’d mix things up a bit and throw them in a salad. It was so delicious!

The persimmon with its sweet cinnamon flavor paired perfectly with the tart pop of the pomegranate seeds. The salad is lightly dressed with a pomegranate vinaigrette so that the fresh flavors can really shine. It’s a delightful fall salad perfect for serving at your Thanksgiving or holiday dinner.

Fuyu persimmons are the best for eating raw as they are pretty sweet and not astringent like some of the other varieties. During their short season, they can be found at most grocery stores but the best place to find them is at your local Asian market where you can buy them by the case for a great deal.

Persimmon and Pomegranate Salad with Pecans

Print Recipe

A fresh Persimmon and Pomegranate Salad topped with pecans. The perfect quick fall salad or holiday side.

• Author: Kristen Olson
• Prep Time: 20 mins
• Total Time: 20 minutes
• Yield: 4 Servings 1x
• Category: Salad

Ingredients

Scale 1x2x3x

• 1/4 cup pecans
• 1/2 teaspoon coconut oil, melted
• Pinch of fine sea salt
• 1 tablespoon finely chopped shallot
• 1 tablespoon pomegranate juice (I used POM Wonderful)
• 1 tablespoon white wine vinegar
• 1 teaspoon fresh lemon juice
• Fine sea salt and freshly ground pepper, if desired
• 1 tablespoon extra-virgin olive oil
• 2 small Fuyu persimmons, peeled, quarter and thinly sliced
• 1/2 cup pomegranate seeds
• 8 ounces baby spinach

Instructions

1. Heat oven to 350°F. Spread pecans in a single layer on a baking pan. Bake 8 to 10 minutes, stirring once, or until toasted and fragrant. In a small bowl, toss toasted pecans, coconut oil and a pinch of salt until well coated; set aside.
2. Meanwhile, in a small bowl, combine chopped shallots, pomegranate juice, vinegar, lemon juice, salt and pepper. Whisk in olive oil until well blended.
3. In a large bowl, gently toss persimmons and pomegranate seeds with the dressing. Gently toss in spinach. Arrange salad on a serving platter and top with pecans. Serve immediately.

Nutrition

• Serving Size: 1 Serving
• Calories: 182
• Sugar: 16g
• Sodium: 82mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Carbohydrates: 26g
• Fiber: 6g
• Protein: 3g
• Cholesterol: 0mg

What’s your favorite way to devour persimmons? 

So many tasty salads, so little time…
Whole Wheat Couscous Salad Recipe with Persimmon, Grapes, Green Onion, Mint, and Pine Nuts from Kalyn’s Kitchen
Chocolate Persimmon Tart from Green Kitchen Stories
Persimmon Margaritas from David Lebovitz