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Pomegranate Persimmon Salad

A fall salad of arugula, sliced Fuyu persimmon, pomegranate arils, feta and toasted pecans with a honey-Dijon balsamic dressing. About 283 calories and 6 g fiber per serving.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 283
Ingredients Method Notes

Ingredients
  

Dressing
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar or apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon salt
  • black pepper to taste
Salad
  • 5 oz baby arugula or mixed greens about 140 g, 5 to 6 cups
  • 2 ripe Fuyu persimmons firm-ripe, about 336 g, thinly sliced
  • 1 cup pomegranate arils about 174 g, from 1 medium pomegranate
  • 1/3 cup crumbled feta cheese about 50 g, or goat cheese
  • 1/4 cup pecans about 28 g, toasted and roughly chopped

Method
 

  1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until fragrant. Let cool, then chop roughly.
  2. In a small jar or bowl, shake or whisk together the olive oil, vinegar, Dijon mustard, honey, salt and pepper until combined.
  3. Remove the leafy tops from the persimmons, peel if you like, and slice them crosswise into thin rounds or half-moons, removing any seeds.
  4. 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.
  5. Toss the greens with about two-thirds of the dressing and spread on a platter.
  6. 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

Use Fuyu persimmons, which are sweet while still firm. Hachiya persimmons are astringent until jelly-soft and won't slice. Nutrition is per serving including dressing.