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Bright, fresh and seasonal! This Persimmon Salad with Pomegranates combines sweet, tangy and crunchy flavors perfect for fall and winter meals.
My recipes right now are all about using ingredients from my garden. And right now, I have a tree full of persimmons. It wasn't until I married the farmer and moved to his family's farm that I ever crossed paths with a persimmon. The first time my husband came home with a bucket of these orange fruits, I stared at him blankly. What in the world is this?!
Now, over 13 years later, I can't wait until these sweet, honey-like, orange fruits are ready. This persimmon salad is bursting with sweet Fuyu persimmons, tart pomegranate seeds, earthy kale and crunchy walnuts, all tied together with a tangy maple apple cider vinaigrette. It's an excellent salad for fall and winter that uses seasonal ingredients.
Table of contents
Why You Should Make This Recipe
- Seasonal: The combination of crisp kale, juicy persimmons and bright pomegranate arils makes this salad a fall and winter favorite.
- Pretty: With its jewel tones and seasonal ingredients, this persimmon salad with pomegranates is a showstopper for holiday meals.
- Easy: Just toss everything in a bowl, whisk the dressing and you're done.
- Stores Well: The hearty greens stay fresh even after being dressed, making it perfect for meal prep or entertaining.
Need another fall side dish?
Try my Fall Kale Salad, Roasted Green Beans with Parmesan and Pine Nuts and Creamy Instant Pot Mashed Sweet Potatoes.
Ingredients Needed
For the Dressing
- Extra-virgin olive oil: Adds richness and depth.
- Apple cider vinegar: Brings tangy brightness and cuts through the sweetness of the fruit.
- Real maple syrup: Adds warmth and a hint of sweetness that complements the persimmons.
- Salt & black pepper: Balance all the flavors and enhance the dressing's depth.
For the Salad
- Tuscan kale & radicchio: These greens add a hearty texture and a slight bitterness that balance the fruit's sweetness.
- Fuyu persimmons: Sweet, crisp and honey-like (don't use Hachiyas here—they're too soft).
- Pomegranate seeds: Juicy pops of tart flavor, and provide a color contrast.
- Feta cheese: Adds a creamy, tangy element that ties everything together.
- Toasted walnuts: Crunchy, nutty goodness for texture and a boost of good fats.
See the printable recipe card below for exact quantities.
Ingredient Swaps & Add-Ons
- Feta: Try goat cheese, blue cheese or shaved Parmesan.
- Walnuts: Pecans or pistachios make great substitutes.
- Add protein: Add grilled chicken, roasted turkey, or quinoa.
- Add a touch of citrus: Orange segments or a splash of orange juice in the dressing add a zesty twist.
How to Make
- Whisk the dressing: In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper.
- Assemble the salad: In a large serving bowl, toss together kale, radicchio, persimmons, pomegranate seeds, feta and walnuts.
- Dress and toss: Pour the dressing over the salad and toss gently to combine.
- Serve and enjoy: Serve immediately or let it sit for 10–15 minutes for the flavors to mingle.
See the printable recipe card below for exact recipe instructions.
Serving Suggestions
- Roasted chicken or turkey for a balanced dinner.
- Butternut squash soup for a cozy lunch.
- A side dish for Thanksgiving or Christmas.
Storage
Fresh: Store leftovers in an airtight container in the refrigerator for up to 2 days. Store the dressing separately to keep the greens crisper.
Make-ahead: Prep all components (except dressing) up to 1 day ahead, then toss before serving.
Freezing: Not recommended as fresh greens and fruits don't thaw well.
Tips for Recipe Success
- Massage the kale: For a softer texture, massage it with a bit of olive oil before mixing the salad.
- Toast your nuts: It enhances the flavor and crunch.
- Use ripe but firm persimmons: Overripe ones get mushy and won't slice well.
- Make ahead: You can whisk the dressing and prep the ingredients a day in advance, then toss before serving.
FAQs
Not for this recipe. Hachiyas are soft and best used in baking, while Fuyus are crisp and perfect for slicing.
Yes. Swap the feta for a dairy-free alternative or skip it altogether.
Yes! Spinach or arugula works beautifully if you prefer a milder flavor.
It's delicious on grain bowls, roasted veggies, or even as a marinade for chicken.
Recipe Card
Persimmon Salad
Ingredients
Dressing
- ½ cup extra-virgin olive oil
- 4 tablespoons apple cider vinegar
- 3 tablespoons real maple syrup
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Salad
- 1 bunch Tuscan kale stemmed and chopped (about 4 cups)
- 4 cups chopped radicchio
- 3 ripe fuyu persimmons peeled and thinly sliced
- ½ cup pomegranate seeds
- ½ cup feta crumbled
- 1 cup walnuts toasted and chopped
Instructions
- In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, salt and ground black pepper. Set aside.
- In a large serving bowl, add the kale, radicchio, persimmons, pomegranate seeds, feta and walnuts. Toss.
- Pour the dressing over the salad ingredients, then toss gently to combine. Serve.
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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