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Light and Fresh Persimmon Pomegranate Winter Salad

persimmon pomegranate winter salad - featured image
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A vibrant winter salad featuring sweet Fuyu persimmons, juicy pomegranate arils, peppery arugula, and crunchy candied pecans, all tossed in a bright honey-lime dressing. It’s quick, easy, and perfect for holiday gatherings or a simple weeknight meal.

Ingredients

Scale
  • 5 ounces baby arugula (about 5 cups)
  • 2 medium Fuyu persimmons, firm but ripe, sliced into thin half-moons
  • ½ cup pomegranate arils (from 1 medium pomegranate)
  • ½ cup candied pecans, roughly chopped
  • ⅓ cup crumbled feta cheese (about 2 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice (about 1 large lime)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: thinly sliced red onion, avocado chunks, dried cranberries, pinch of cinnamon or cayenne pepper

Instructions

  1. Make the candied pecans (if making your own): In a small skillet over medium heat, combine ½ cup pecan halves, 1 tablespoon maple syrup or honey, a pinch of salt, and a tiny sprinkle of cinnamon. Stir constantly for 3-4 minutes until fragrant and caramelized. Spread on parchment paper to cool completely. If using store-bought, roughly chop them.
  2. Prep the pomegranate: Cut the pomegranate in half horizontally. Hold one half cut-side down over a deep bowl and whack the back firmly with a wooden spoon until the arils fall out. Pick out any white pith pieces.
  3. Slice the persimmons: Wash and dry the Fuyu persimmons. Cut off the stem, then slice into thin rounds or half-moons, about ¼-inch thick.
  4. Make the dressing: In a small jar or bowl, combine olive oil, fresh lime juice, honey, Dijon mustard, salt, and black pepper. Shake vigorously or whisk until emulsified and creamy. Adjust honey or lime to taste.
  5. Assemble the salad base: Place arugula in a large mixing bowl. Drizzle about half the dressing over the greens and toss gently until lightly coated.
  6. Add the toppings: Scatter sliced persimmons, pomegranate arils, candied pecans, and crumbled feta over the dressed arugula. Drizzle remaining dressing on top or serve on the side.
  7. Finish and serve: Give the salad one last gentle toss (or leave layered for presentation). Taste and adjust salt or pepper if needed. Serve immediately.

Notes

This salad is best served immediately after assembly. Prep components up to a day ahead, but do not combine until ready to serve. Use Fuyu persimmons only (not Hachiya). Dry arugula thoroughly to ensure dressing sticks. For a vegan version, use maple syrup instead of honey and omit feta.

Nutrition

Keywords: winter salad, persimmon salad, pomegranate salad, holiday salad, arugula salad, quick salad, healthy salad

Find it online: https://tablemira.com/light-and-fresh-persimmon-pomegranate-winter-salad-recipe/