Short answer: For this pomegranate persimmon salad, toss 5 ounces of arugula with a honey-Dijon balsamic dressing, then top with 2 thinly sliced Fuyu persimmons, 1 cup of pomegranate arils, crumbled feta and toasted pecans. It takes 25 minutes and serves 4. Each serving has about 283 calories and 6 grams of fiber. Use Fuyu persimmons, which are sweet while still firm; Hachiya persimmons are mouth-puckering until fully soft.
Persimmons and pomegranates are two of the best fruits of late fall and winter, and they look stunning together: glossy orange persimmon slices, ruby pomegranate jewels and peppery green arugula. This salad balances sweet, tart, salty and crunchy in every bite, and it’s easy enough for a weeknight but pretty enough for Thanksgiving or a holiday table.
For more on the fruits, see our guides to persimmon nutrition and pomegranate benefits, check what else is good right now in our fruits in season guide, or browse more recipes.
Pomegranate persimmon salad at a glance
- Servings
- 4 side servings
- Time
- 25 minutes
- Calories
- About 283 per serving
- Fiber
- About 6 g per serving (21% DV)
- Diet
- Vegetarian, gluten-free; vegan without feta and with maple syrup
- Season
- Best from October to January
Choosing persimmons and pomegranates
Persimmons: the two common types in US stores are very different.
- Fuyu persimmons are squat, shaped like a tomato and non-astringent. They’re sweet and crisp when firm-ripe, like an apple, and can be sliced for salads. Choose deep orange fruit that gives very slightly when pressed.
- Hachiya persimmons are acorn-shaped and full of tannins until they’re completely soft, almost like jelly. Eaten firm, they make your mouth feel dry and furry. Save them for baking or eating with a spoon once very ripe.
Pomegranates: choose fruit that feels heavy for its size, with firm, deep red, leathery skin. A medium pomegranate gives about 1 cup of arils. Pre-packed arils are a time-saver; use them within a few days.
Tip: to seed a pomegranate without splattering juice, cut it in half, hold each half cut-side down over a bowl, and tap the back firmly with a wooden spoon. The arils fall out, and any white pith that falls with them can be skimmed off.
Why this recipe works
- Peppery greens: arugula’s bite balances the very sweet fruit. Mixed greens or baby spinach make a milder salad.
- Thin slices: slicing persimmons thinly makes them easier to eat and spreads their sweetness through the salad.
- Salty, creamy cheese: feta’s saltiness makes the fruit taste even sweeter.
- A tangy dressing: balsamic vinegar and Dijon mustard cut through the richness of the pecans and cheese, while a little honey ties everything together.
- Dress the greens first: tossing the greens in most of the dressing before adding toppings keeps the fruit looking bright and the pecans crisp.
Pomegranate Persimmon Salad
Ingredients
Method
- Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Let cool, then chop roughly.
- In a small jar or bowl, shake or whisk together the olive oil, vinegar, Dijon mustard, honey, salt and pepper until combined.
- Remove the leafy tops from the persimmons, peel if you like, and slice them crosswise into thin rounds or half-moons, removing any seeds.
- Seed the pomegranate if using a whole fruit: score it, break it into pieces in a bowl of water and loosen the arils with your fingers; the arils sink and the pith floats.
- Toss the greens with about two-thirds of the dressing and spread on a platter.
- Arrange the persimmon slices on top, then scatter over the pomegranate arils, feta and pecans. Drizzle with the remaining dressing and serve right away.
Notes
Swaps and variations
- Cheese: goat cheese, blue cheese or shaved Parmesan all work. Leave it out for a dairy-free salad.
- Nuts and seeds: swap pecans for walnuts, pistachios or toasted pepitas for a nut-free version. Our roasted pumpkin seeds are a crunchy option.
- Make it a meal: add a cup of cooked quinoa or farro, grilled chicken, or chickpeas.
- Other fruit: no persimmons? Use thinly sliced pears, apples or orange segments.
- Dressing: use pomegranate molasses instead of balsamic vinegar for a tangier, deeper flavor.
- Herbs: a handful of fresh mint leaves adds freshness.
Nutrition per serving
We calculated the nutrition from USDA FoodData Central values for each ingredient, including the dressing, divided into 4 servings.
| Per serving | Amount | % Daily Value |
|---|---|---|
| Calories | 283 | – |
| Protein | 4.6 g | 9% |
| Carbohydrates | 28.6 g | 10% |
| Fiber | 6 g | 21% |
| Total sugars | 19.5 g | – |
| Fat | 18.7 g | 24% |
| Saturated fat | 3.6 g | 18% |
| Vitamin K | 54 mcg | 45% |
| Vitamin A (RAE) | 126 mcg | 14% |
| Calcium | 136 mg | 10% |
| Potassium | 411 mg | 9% |
| Sodium | 266 mg | 12% |
Calculated from USDA FoodData Central: arugula (FDC 169387); persimmons, Japanese, raw (169941); pomegranates, raw (169134); feta (173420); pecans (170182); olive oil (171413); balsamic vinegar (172241); mustard (172234); honey (169640); salt (173468).
Nearly all of the sugar comes from the fruit itself; only about 1.5 grams per serving is from honey. The fat comes mostly from olive oil and pecans, both rich in unsaturated fats. Persimmons provide vitamin A from beta-carotene, and arugula supplies vitamin K. For a lighter salad of about 215 calories, use 2 tablespoons of oil in the dressing and halve the pecans.
Good to know
- Warfarin: leafy greens are high in vitamin K. If you take warfarin, keep your intake of greens consistent rather than avoiding them.
- Persimmon tannins: eating large amounts of unripe, astringent persimmons has been linked to rare stomach blockages called bezoars, mainly in people who’ve had stomach surgery. Ripe Fuyu persimmons in normal portions are fine for most people.
Make ahead and storage
- Make ahead: make the dressing up to 5 days ahead and refrigerate. Seed the pomegranate and toast the pecans up to 3 days ahead, storing them separately.
- Persimmons: slice just before serving. Unlike apples, they don’t brown quickly, but they soften once cut.
- Leftovers: dressed greens wilt quickly, so the salad is best eaten the day it’s made. If you expect leftovers, keep some greens and dressing separate.
- Pomegranate arils: keep in a sealed container in the fridge for up to 5 days, or freeze for up to 6 months.
Pomegranate persimmon salad FAQ
Do you peel persimmons for salad?
You don’t have to. Fuyu persimmon skin is thin and edible. Peel it if you prefer a softer texture or the skin seems tough.
Can I use Hachiya persimmons in this salad?
Not really. Hachiya persimmons are astringent until very soft, and then they’re too soft to slice. Use Fuyu, or swap in pears.
Can I make this salad for Thanksgiving?
Yes. It’s a colorful side for holiday meals. Prep the components ahead and assemble just before serving. Double the recipe for 8 people.
Are pomegranate seeds safe to eat?
Yes. The arils, including the small seed inside each one, are edible and add fiber. Discard the bitter white pith.