A lovely and substantial salad featuring crunchy Fuyu persimmons, pomegranate seeds, toasted pecans, goat cheese and pickled red onions. Giving onions a quick pickling using vinegar, honey and salt is such an easy way to remove their bite and give a hint of acid, I snacked on them so much while prepping the salad I worried there wouldn’t be enough left!
If you’d prefer a simple balsamic dressing could be used on this salad instead of the one in the recipe. Really as long as you have the persimmons, goat cheese, nuts and pomegranate seeds in this salad it will be hard to go wrong with substitutions. If you’re sensitive to bitter tastes then skip the frisée and just add more mixed greens. If you have a sweet tooth then you could candy the pecans. Let me know what you would add to the salad to make it your own in the comments!
A delicious salad highlighting crispy Fuyu persimmons.
- 3 fuyu persimmons peeled, sliced
- 2 red onions sliced, pickled
- 4 oz goat cheese
- 1 cup pomegranate seeds
- 4 cups frisée
- 4 cups mixed greens
- 1 cup pecans toasted
- 2 cups red wine vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 3 tablespoons white wine vinegar
- 1/.2 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- Preheat oven to 350 degrees.
Chop red onions.
In a medium bowl, pour red wine vinegar and honey. Stir mixture. Add red onions. Let sit for 30 minutes in order for onions to pickle. (If possible, pickle the onions ahead of time, they will only get better!)
On a baking sheet, toast pecans for about 5 minutes. Let cool, then chop.
Fill a medium sized bowl with water. Open pomegranate seeds under water.
Peel and slice fuyu persimmons.
- Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.
Combine frisée and mixed greens in a salad bowl.
- Add in persimmons, pecans, onions, goat cheese, and pomegranate seeds.
- Drizzle dressing. Toss with salad tongs until combined.