Best 4 Persimmon And Pomegranate Salad Recipes

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Calling all autumn lovers: this persimmon and pomegranate salad is a vibrant and delicious celebration of the season's best flavors. With a delightful combination of sweet, tart, and crunchy textures, this salad is sure to impress your taste buds. The star ingredients, persimmons and pomegranates, are not only visually stunning but also packed with essential vitamins and antioxidants. Accompanied by crisp mixed greens, goat cheese crumbles, and roasted pecans, this salad offers a symphony of flavors and textures that will tantalize your palate. The zesty lemon-honey dressing adds a refreshing touch, perfectly complementing the sweetness of the fruits and the nuttiness of the pecans. Whether you're looking for a light lunch, a refreshing side dish, or a healthy snack, this persimmon and pomegranate salad has got you covered. So, gather your ingredients, follow our step-by-step guide, and prepare to indulge in a culinary delight that showcases the beauty of autumn.

Check out the recipes below so you can choose the best recipe for yourself!

PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS



Persimmon and Pomegranate Salad with Arugula and Hazelnuts image

This recipe adapted from Suzanne Goin's "Sunday Suppers at Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

2/3 cup hazelnuts, blanched
1 tablespoon plus 1 teaspoon hazelnut oil
Coarse salt and freshly ground pepper
1 tablespoon finely chopped shallots, plus 2 small shallots, thinly sliced
3 tablespoons fresh pomegranate juice, plus 1/3 cup pomegranate seeds
1 tablespoon sherry vinegar
2 teaspoons rice vinegar
3 tablespoons extra-virgin olive oil
2 small Fuyu persimmons, thinly sliced
1/2 lemon, for juicing
1/2 pound arugula

Steps:

  • Preheat oven to 375 degrees. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt.
  • In a small bowl, combine chopped shallots, pomegranate juice, sherry and rice vinegars, and salt; let stand 5 minutes. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.
  • In a large bowl, toss persimmons, sliced shallots, and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with arugula. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.

PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS



Persimmon and Pomegranate Salad with Arugula and Hazelnuts image

Categories     Salad     Arugula     Fall     Kosher     Persimmon     Pomegranate     Hazelnut

Number Of Ingredients 11

2/3 cup blanched hazelnuts
1 tablespoon plus 1 teaspoon hazelnut oil
1 tablespoon finely diced shallot; plus 2 small shallots, thinly sliced
3 tablespoons fresh pomegranate juice (from 1 to 2 pomegranates), plus 1/3 cup pomegranate seeds
1 tablespoon sherry vinegar
2 teaspoons rice vinegar
3 tablespoons extra-virgin olive oil
2 small Fuyu persimmons, thinly sliced
1/2 lemon, for juicing
1/2 pound arugula
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375°F.
  • Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until they smell nutty and are lightly browned. When the nuts have cooled, chop them coarsely and toss them with 1 teaspoon hazelnut oil and a generous pinch of salt.
  • Place the diced shallot, pomegranate juice, both vinegars, and 1/2 teaspoon salt in a bowl, and let sit 5 minutes. Whisk in the olive oil and the remaining 1 tablespoon hazelnut oil. Taste for balance and seasoning.
  • In a large salad bowl, toss the persimmons, sliced shallots, and pomegranate seeds with the dressing, and season with salt, pepper, and a squeeze of lemon. Gently toss in the arugula and taste for seasoning. Arrange the salad on a platter, and scatter the hazelnuts over the top.

PERSIMMON AND POMEGRANATE SALAD



Persimmon and Pomegranate Salad image

Categories     Salad     Side     Persimmon     Pomegranate

Yield 4 servings

Number Of Ingredients 6

3 ripe medium fuyu persimmons
1/2 pomegranate
1 tablespoon sherry or red wine vinegar
Salt
Fresh-ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • Cut the tops from and peel: 3 ripe medium fuyu persimmons.
  • Slice them thin or cut into small wedges, removing any seeds you find. Arrange the wedges on a plate.
  • Hold, cut side down, over a bowl: 1/2 pomegranate.
  • Pound on the back of the fruit with a large spoon to dislodge the seeds. Pick out and discard any white pith that may have fallen out with the seeds. Sprinkle the seeds over the persimmon wedges.
  • For a simple vinaigrette, mix together: 1 tablespoon sherry or red wine vinegar, Salt, Fresh-ground black pepper.
  • Stir to dissolve the salt and then whisk in: 3 tablespoons extra-virgin olive oil.
  • Taste and correct the salt and acid as needed. Spoon the vinaigrette over the fruit and serve.
  • Variation
  • Toss 4 small handfuls of lettuce with half the vinaigrette. (I prefer lettuces such as arugula, frisée, escarole, radicchio, or Belgian endive.) Arrange the lettuce on the plate and then arrange the fruit and nuts, if using, over the lettuce. Pour the rest of the vinaigrette over, and garnish with toasted walnuts.

PERSIMMON AND POMEGRANATE SALAD



Persimmon and Pomegranate Salad image

A sweet and tangy fall salad with a bit of crunch and nuttiness tossed in from the pecans. I love pecans so I often double the amount of pecans.

Provided by BORY

Categories     Salad     Green Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 11

½ cup pecan halves
¾ cup orange juice, divided
2 teaspoons cornstarch
1 ½ tablespoons honey
¼ cup extra-virgin olive oil
½ lime, juiced
7 fresh tarragon leaves, thinly sliced crosswise, or more to taste
salt and ground black pepper to taste
1 (8 ounce) package herb salad mix
2 Fuyu persimmons, peeled and each cut into 8 pieces
1 large pomegranate, peeled and seeds separated

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread pecans onto a baking sheet.
  • Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
  • Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes.
  • Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad.

Nutrition Facts : Calories 354.1 calories, Carbohydrate 33.1 g, Fat 25.2 g, Fiber 3.4 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 56.4 mg, Sugar 23.2 g

Tips:

  • Choose ripe persimmons: Look for persimmons that are bright orange in color and slightly soft to the touch. Avoid persimmons that are green or have blemishes.
  • Remove the persimmon seeds: If your persimmons have seeds, you can remove them by cutting the persimmon in half and scooping out the seeds with a spoon.
  • Use a variety of greens: This salad is a great way to use up any leftover greens you have in your fridge. Arugula, spinach, and kale are all great choices.
  • Add some crunch: Nuts and seeds add a nice crunchy texture to this salad. Try adding walnuts, pecans, or sunflower seeds.
  • Don't overdress the salad: A little bit of dressing goes a long way with this salad. Too much dressing will weigh it down and make it soggy.

Conclusion:

This persimmon and pomegranate salad is a delicious and healthy way to enjoy these fall fruits. The persimmons and pomegranates are both packed with nutrients, and the salad is a great source of fiber and antioxidants. This salad is also very easy to make, and it's perfect for a quick and healthy lunch or dinner.

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