Best 5 Persimmon And Pomegranate Salad With Arugula And Hazelnuts Recipes
Indulge in a delightful culinary journey with our exquisite Persimmon and Pomegranate Salad with Arugula and Hazelnuts. This vibrant and refreshing salad is a symphony of flavors and textures, featuring the sweet and juicy persimmons, the tangy and vibrant pomegranates, the peppery arugula, and the crunchy hazelnuts. Topped with a drizzle of tangy dressing made with pomegranate molasses, olive oil, and a hint of honey, this salad is a perfect balance of sweet, sour, and savory. Additionally, we've included two bonus recipes to tantalize your taste buds: a refreshing Persimmon and Pomegranate Winter Smoothie and a decadent Persimmon and Pomegranate Frangipane Tart. These recipes showcase the versatility of persimmons and pomegranates, offering a delightful blend of flavors and textures in every bite.
Check out the recipes below so you can choose the best recipe for yourself!
PERSIMMON AND POMEGRANATE SALAD WITH ARUGULA AND HAZELNUTS
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
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
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 WITH ARUGULA AND HAZELNUTS
A charming winter salad that pairs in-season persimmon and pomegranate with arugula and toasted hazelnuts.
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375F.
- Spread the hazelnuts on a baking sheet and then place in the oven. Toast for 8-10 minutes or until lightly browned, stirring once halfway through. Remove from the oven and allow to cool slightly. Once cool enough to touch, coarsely chop the nuts and then toss them with 1 tsp hazelnut oil and a hefty pinch of salt.
- Meanwhile, stir together the diced shallot, pomegranate juice, sherry vinegar, rice vinegar, and ½ tsp salt in a medium bowl. Allow to rest for 5 minutes. Whisk in the olive oil and the remaining 1 tbsp of hazelnut oil. Season to taste with salt, black pepper, and extra vinegar.
- Combine the persimmons, sliced shallots, and pomegranate seeds in a large salad bowl. Add in the dressing and toss to combine. Season again with salt and black pepper, to taste. Toss with the arugula and taste again for seasoning.
- Arrange the salad among 4 bowls and sprinkle the hazelnuts over the top.
PEAR, PERSIMMON AND HAZELNUT SALAD
Provided by Christine Muhlke
Categories easy, weekday, salads and dressings
Time 1h
Yield Serves 6
Number Of Ingredients 12
Steps:
- Macerate the shallot in sherry vinegar and a pinch of salt and pepper for an hour or more. Add hazelnut oil; taste and adjust seasoning.
- Just before serving, toss pears, persimmons and endive in a bowl and dress with vinaigrette. Season to taste. Serve over greens, if using, and sprinkle with hazelnuts, Stilton and pomegranate seeds.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 18 grams, Carbohydrate 28 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 439 milligrams, Sugar 11 grams
POMEGRANATE PERSIMMON SALAD
To bring some sunshine to the table, I toss up a bright salad of persimmons and pomegranate seeds, dressed with a puckery vinaigrette. -Linda Tambunan, Dublin, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place the first 6 ingredients in a jar with a lid; shake well. Refrigerate until serving., To serve, shake vinaigrette and toss 1/2 cup with persimmons. Toss remaining vinaigrette with salad blend. Top with persimmons and pomegranate seeds.
Nutrition Facts : Calories 175 calories, Fat 9g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- Choose ripe persimmons that are slightly soft to the touch.
- Use a variety of arugula, such as baby arugula or wild arugula, for a more complex flavor.
- Toast the hazelnuts in a dry skillet over medium heat until fragrant, about 5 minutes, for a richer flavor.
- Use a good quality pomegranate molasses for the best flavor.
- If you don't have pomegranate molasses, you can substitute balsamic vinegar or red wine vinegar.
Conclusion:
This persimmon and pomegranate salad with arugula and hazelnuts is a delicious and refreshing salad that is perfect for a light lunch or dinner. The persimmons and pomegranates provide a sweet and tart flavor, while the arugula and hazelnuts add a bit of bitterness and crunch. The salad is dressed with a simple vinaigrette made with olive oil, pomegranate molasses, and lemon juice, which brings all the flavors together. This salad is a great way to enjoy the fresh flavors of fall.
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