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Photo of a persimmon salad with pomegranate seeds and pecans in a white bowl

Persimmon salad

Author: John Kanell
Servings: 4
Prep Time: 20 minutes
Total Time: 20 minutes
A delicious salad highlighting crispy Fuyu persimmons with toasted pecans, pickled onions, goat cheese and pomegranate seeds.

Ingredients 

INGREDIENTS:

For the Salad:

  • 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

For the Dressing:

  • 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

Instructions

INSTRUCTIONS:

    For the Salad:

    • Preheat oven to 350 degrees.
    • Chop red onions. 
      Persimmon Salad
    • 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!) 
      Persimmon Salad
    • 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.
      Persimmon Salad
    • Peel and slice fuyu persimmons.
      Persimmon Salad

    For the Dressing:

    • Use a mason jar to combine mustard, olive oil, lemon juice, honey, white wine vinegar, cumin and pepper. Shake to mix.

    For the Assembly:

    • 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.

    Notes

    How to Toast Nuts

    Whenever you use nuts in anything you should always toast them. A quick bake brings out some much flavor in any nut and enhances the texture too!
    • Preheat oven to 350F/175C
    • Arrange nuts on a baking tray
    • Bake for about 5 minutes, remove from oven and mix around on tray. Nuts close to the edge of pan will brown and then burn first.
    • Bake an additional 5 minutes or until most nits darken in color a bit.

    Nutrition

    Serving: 1g Calories: 219kcal Carbohydrates: 10g Protein: 2g Fat: 19g Saturated Fat: 2g Sodium: 24mg Potassium: 260mg Fiber: 2g Sugar: 7g Vitamin A: 2650IU Vitamin C: 14.7mg Calcium: 39mg Iron: 1.1mg

    *Nutrition Disclaimer

    Course: Appetizer, dinner, Main Course, Salad, Side Dish
    Cuisine: American