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Best Winter Persimmon and Pomegranate Salad

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A bright and beautiful winter salad featuring sweet Fuyu persimmons, tart pomegranate arils, creamy goat cheese, and candied pecans, all tossed in a honey-lime vinaigrette. Perfect for holiday gatherings or a quick weeknight dinner.

Ingredients

Scale
  • 3 medium Fuyu persimmons, firm but ripe, sliced into thin wedges
  • 1 cup pomegranate arils (fresh)
  • 5 ounces mixed winter greens (about 5 cups; arugula, baby spinach, and frisée)
  • 4 ounces goat cheese, cold, crumbled
  • ½ cup candied pecans, roughly chopped
  • ¼ cup thinly sliced red onion
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice (from about 1 large lime)
  • 1½ tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1 small shallot, finely minced (about 1 tablespoon)
  • Salt and black pepper to taste

Instructions

  1. Make the candied pecans (if making from scratch): In a small skillet over medium heat, combine ½ cup pecan halves, 2 tablespoons maple syrup, and a pinch of salt. Stir constantly for 3-4 minutes until the syrup thickens and coats the nuts. Spread on parchment paper to cool completely (about 10 minutes).
  2. Prepare the dressing: In a small jar or bowl, combine ¼ cup olive oil, 2 tablespoons fresh lime juice, 1½ tablespoons honey, 1 teaspoon Dijon mustard, and the minced shallot. Add a pinch of salt and a few cracks of black pepper. Shake or whisk until thick and creamy.
  3. Prep the persimmons: Wash and dry the persimmons. Cut off the stem, slice each in half vertically, then cut each half into thin wedges (about ¼-inch thick).
  4. Seed the pomegranate (if using a whole fruit): Cut the pomegranate in half horizontally. Hold one half cut-side down over a bowl and whack the back firmly with a wooden spoon to release the arils.
  5. Assemble the salad: Place the mixed greens in a large salad bowl. Add about half of the dressing and toss gently until lightly coated.
  6. Layer the toppings: Arrange the persimmon wedges over the greens. Sprinkle pomegranate arils, crumbled goat cheese, candied pecans, and sliced red onion evenly on top.
  7. Finish and serve: Drizzle the remaining dressing over the toppings. Serve immediately.

Notes

Don’t dress the whole salad at once if not serving immediately; keep dressing on the side. For best flavor, let persimmons and goat cheese come to room temperature before assembling. Layer strategically: greens first, then dressing, then heavier toppings. Double the dressing recipe for a crowd.

Nutrition

Keywords: winter salad, persimmon salad, pomegranate salad, goat cheese salad, holiday salad, quick salad, easy salad

Find it online: https://breezybake.com/best-winter-persimmon-and-pomegranate-salad/