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A closeup image of persimmon salad with pomegranate arils, goat cheese, and shallots.

Easy Pomegranate Persimmon Salad Recipe (video)

20 minutes prep + 0 minutes cook
6 servings
Beautiful and delicious holiday persimmon salad with pomegranate arils, candied pecans, goat cheese, and orange vinaigrette dressing!

Ingredients 
US Customary - Metric

For Salad:

  • 1 head frisee lettuce
  • 2 large persimmons, sliced
  • 1 medium shallot, sliced
  • 1/3 cup candied pecans, finely diced
  • 4 oz soft goat cheese
  • 1/2 cup pomegranate arils

For Salad Dressing:

  • zest from 1 orange
  • 1/3 cup orange juice, freshly-squeezed
  • 3 garlic cloves
  • 1 tbsp Dijon mustard
  • 2 tbsp pure maple syrup
  • 1 tbsp red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 tsp fresh thyme
  • 1 tsp sea salt
  • ground black pepper, to taste

Instructions

Preparing the Salad Ingredients:

  • Wash the frisee lettuce in a bowl of cold water, then shake off any excess water. Turn the lettuce head upside down and cut away the core.
  • Chop the lettuce into bite-sized pieces, then spread the lettuce over a large serving platter.
  • Thinly slice the shallot; quarter then slice the persimmons; finely dice the candied pecans. If using a whole pomegranate, seed the pomegranate.

Assembling the Salad:

  • To assemble the salad, take 3 to 4 pieces of the persimmon slices, fan them out, and arrange over the lettuce.
  • Next, add the sliced shallots and sprinkle the diced pecans evenly over the salad. Crumble the soft goat cheese evenly over the salad, breaking the cheese into small crumbs.
  • Last, sprinkle the pomegranate arils over the top.
  • If you’re not serving the salad right away, wrap it gently with plastic wrap and set into the refrigerator.

Making the Dressing:

  • For the salad dressing, first use a microplaner to zest the orange. Add the orange zest into a large measuring cup. Slice the orange in half and squeeze out the juice. This recipe needs 1/3 cup orange juice; use a second orange if needed.
  • Next, use the mircoplaner to finely grate the garlic cloves. Add the grated garlic, Dijon mustard, maple syrup, and olive oil to the cup.
  • Season the dressing with fresh thyme, sea salt, and ground black pepper. Whisk the dressing vigorously for a few minutes until it’s emulsified. Set the dressing aside until ready to use.

Serving the Salad:

  • When you’re ready to serve the salad, give the salad dressing one last whisk, then pour it generously all over the salad.
  • For this beautiful holiday salad, I don’t recommend tossing the ingredients. Use salad serving utensils and simply scoop off the platter and enjoy!

Nutrition

Serving: 1(1/6th portion) | Calories: 312kcal | Carbohydrates: 33g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 9mg | Sodium: 529mg | Potassium: 438mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2394IU | Vitamin C: 56mg | Calcium: 101mg | Iron: 3mg