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Best Easy Persimmon Pomegranate Salad Recipe

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A quick and easy winter salad featuring sweet Fuyu persimmons, juicy pomegranate arils, crunchy toasted pecans, and a creamy maple-tahini dressing over peppery arugula. Perfect for impressing guests or a simple weeknight dinner.

Ingredients

Scale
  • 5 ounces (about 5 cups) baby arugula
  • 2 medium Fuyu persimmons, thinly sliced
  • 1 cup pomegranate arils (from about 1 large pomegranate)
  • ½ cup pecans, toasted and roughly chopped
  • ⅓ cup crumbled feta or goat cheese
  • 3 tablespoons tahini
  • 2 tablespoons pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • 2–3 tablespoons water (to thin dressing)
  • Salt and black pepper to taste

Instructions

  1. Toast the pecans: Heat a small skillet over medium heat. Add pecan halves and cook, stirring frequently, for 3-5 minutes until fragrant and slightly darkened. Transfer to a plate to cool, then roughly chop.
  2. Seed the pomegranate: Fill a large bowl with cool water. Cut the pomegranate in half horizontally. Hold one half cut-side down over the water and whack the skin with a wooden spoon. The arils will sink; the pith will float. Skim off pith, drain arils, and pat dry.
  3. Slice the persimmons: Wash and dry persimmons. Cut off the top green stem, then slice into thin rounds, about ¼-inch thick. If soft, cut into half-moons.
  4. Make the dressing: In a small bowl or jar, combine tahini, maple syrup, lemon juice, apple cider vinegar, and olive oil. Whisk or shake until smooth. Add water one tablespoon at a time until pourable. Season with salt and pepper. Adjust to taste.
  5. Assemble the salad: Place arugula in a large mixing bowl. Add about half the dressing and toss gently. Add persimmon slices, pomegranate arils, toasted pecans, and crumbled cheese. Drizzle with remaining dressing and toss gently to combine.
  6. Serve immediately: Transfer to a serving platter or individual plates. Add a final sprinkle of flaky salt if desired.

Notes

Prep components up to 6 hours ahead; dress just before serving. Toast pecans for best flavor. Slice persimmons right before serving to prevent browning. Warm dressing if refrigerated. Serve on a large platter for presentation.

Nutrition

Keywords: persimmon salad, pomegranate salad, winter salad, arugula salad, maple tahini dressing, easy salad recipe, holiday salad

Find it online: https://perkypan.com/best-easy-persimmon-pomegranate-salad-recipe/