Persimmon and Pomegranate Salad

  • Recipe By
  • Published Jan 1st
  • Ready In55m
  • Servings4
  • Calories354
A sweet and tangy fall salad with a bit of crunch and nuttiness tossed in from the pecans. I love pecans so I often double the amount of pecans.

Persimmon and Pomegranate Salad Ingredients

The following are the ingredients needed to make delicious Persimmon and Pomegranate Salad for 4 servings:

  • 1/2 cup pecan halves
  • 3/4 cup orange juice, divided
  • 2 teaspoons cornstarch
  • 1 1/2 tablespoons honey
  • 1/4 cup extra-virgin olive oil
  • 1/2 lime, juiced
  • 7 fresh tarragon leaves, thinly sliced crosswise, or more to taste
  • salt and ground black pepper to taste
  • 1 (8 ounce) package herb salad mix
  • 2 Fuyu persimmons, peeled and each cut into 8 pieces
  • 1 large pomegranate, peeled and seeds separated

Persimmon and Pomegranate Salad Cooking Instructions

  • Prep15m
  • Cook10m
  • Ready In55m

To cook Persimmon and Pomegranate Salad, you need about 15 minutes of preparation time. The time needed to cook this Persimmon and Pomegranate Salad is about 10 minutes , and you can serve your Persimmon and Pomegranate Salad within 55 minutes . The following are the steps to cook Persimmon and Pomegranate Salad easily:

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Spread pecans onto a baking sheet.
  3. 3 Bake pecans in the preheated oven until toasted and fragrant, 5 to 7 minutes. Set aside to cool.
  4. 4 Whisk 1/2 cup orange juice and cornstarch together in a small saucepan; cook and stir over medium heat until mixture thickens, 3 to 5 minutes. Remove saucepan from heat and stir in honey until dissolved. Stir remaining 1/4 cup orange juice, olive oil, lime juice, tarragon leaves, salt, and pepper into orange juice mixture. Chill dressing in refrigerator, at least 30 minutes.
  5. 5 Spread herb salad mix into a serving bowl or on individual plates; top with persimmon slices, pomegranate seeds, and pecans. Drizzle cooled dressing over salad.

Nutrition Facts

Per Serving: 354 calories; 25.2 grams of fat; 33.1 grams of carbohydrates; 3.5 grams of protein; 0 milligrams of cholesterol; 56 milligrams of sodium.

  1. Dec 19th 2017

    We really liked this! Different, tasty salad. I forgot the pecans and it was still good but would be better with the crunch!

  2. Nov 15th 2017

    This is so unique! It tastes and looks amazing. I didn't change a thing. A festive holiday salad.

  3. Oct 30th 2017

    I enjoyed this recipe. Refreshingly light and perfect for fall. When I make it again I will likely grill the persimmon to unlock its natural sweetness and add some smokiness and I would bump ...

  4. Nov 19th 2015

    So delicious and easy to make!

  5. Oct 1st 2015

    Totally a keeper!! I couldn't find any persimmon at the store so I used nectarines and pears. Brought it to a dinner party and everyone loved it. There was nothing left at the end of dinn ...

  6. Dec 8th 2014

    I made this salad according to the recipe. It was fantastic! I will definitely be making it again. It is sweet, crunchy, and a little bit tangy. The dressing is a bit of a hassle to make ...

  7. Nov 8th 2013

    We really enjoyed this! It was our first time using Fuyu persimmons, and they are delightful--they have the bite of an apple with the taste of a slightly starchy plum. Even my 11 year old ...