A juicy mix of color, crunch, and creamy tang—this Pomegranate-Persimmon Salad is proof that winter produce knows how to party.
I’ve always thought salads shine brightest when they’re a little unexpected—and that’s exactly what this pomegranate-persimmon salad brings. It’s the kind of dish that stops you in your tracks with its rainbow of colors: golden-orange slices of ripe persimmon, glittering ruby pomegranate arils, and vibrant greens all tossed together with salty feta and toasted pecans. It’s a salad that’s as stunning to look at as it is enjoyable to eat.
My love for this salad started one winter when I spotted a pile of persimmons at the market and decided to take a chance. I paired them with a few of my go-to ingredients—avocado, red onion, and a quick vinaigrette—and tossed in some pomegranate seeds for good measure. The result? A sweet, tangy, crunchy, and creamy combo that became an instant favorite.
The flavors are balanced and bright: sweet persimmon, tart pomegranate, buttery avocado, and the sharpness of red onion are all brought together by a honey-sweetened pomegranate-balsamic vinaigrette. You can keep it light and meatless or add seared chicken for something more substantial. Either way, it’s a gorgeous seasonal dish you’ll want to put on repeat.
Is This Pomegranate-Persimmon Salad Healthy?
This salad is packed with nourishing ingredients, from antioxidant-rich pomegranate seeds to heart-healthy fats in the avocado and pecans. Persimmons add natural sweetness and a boost of fiber, while chicken brings satisfying protein.
To make this vegetarian, simply skip the chicken. Want it dairy-free? Sub in a plant-based feta or leave the cheese out altogether—the salad still sings with flavor. For a lower-carb version, reduce the fruit slightly and bulk up on greens.
What Are Persimmons, Anyway?
If you’ve never tried a persimmon before, think of it as the lovechild of an apricot and a mango. There are two common types: hachiya (best for baking when fully ripe) and fuyu (firmer, great for slicing raw into salads). This recipe uses fuyu persimmons, which are sweet, mild, and add a beautiful pop of color and honeyed flavor to each bite.
How Do I Store Leftovers?
This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 1 day. Keep the vinaigrette separate to avoid soggy greens.
Serving Suggestions
This colorful salad makes a stunning side dish for holiday meals or a light lunch with a slice of crusty bread. For something cozy on the side, pair it with a bowl of Instant-Pot Butternut Squash Soup or Vegan Mushroom Soup. Want more fruit-forward salads? Try this Fresh Corn And Mango Salad or a sweet Strawberry-Walnut Salad.
Recipe
Ingredients
- 1/4 cup pecans toasted
- 1/2 cup pomegranate arils
- 6 cups spring mix or lettuce of choice
- 1 small avocado sliced
- 2/3 cup red onion thinly sliced
- 2 small persimmons
- 1/3 cup feta cheese
- 1 large cooked chicken breast chopped, about 8 ounces
For the vinaigrette:
- 1/4 cup pomegranate juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons olive oil
- Pinch of salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a small baking sheet with parchment paper.
- Place the pecans on the prepared baking sheet and toast until brown and "toasted" smelling (you'll be able to tell), about 8-10 minutes. Watch carefully so they do not burn.
- While the nuts toast, it’s time to tackle the pomegranate.
- Place a large knife just to the right or left of the bump on the top and slice straight down, cutting the pomegranate in half. Note: Cut it on a plastic cutting board so that the juice does not stain a nice, wooden one.
- Now, cut each half in half again, leaving you with quarters.
- Fill the bowl with cold water until there is about 3/4 of an inch above the pomegranate seeds. This will allow all the extra little skin bits to float to the top and you can easy remove them with your fingers or a spoon.
- Do this process another time or two, until all the bits are removed. Drain and set aside.
- Add the spring mix to a large mixing bowl.
- Add the avocado and red onion to the spring mix.
- Slice the persimmons in half. Remove the leafy part and the hard inner core. Slice each half again, and then each quarter into 4-5 slices. Add to the spring mix.
- Add the feta cheese and chopped chicken.
- Finally, add the pomegranate arils and stir until everything is well combined. Set aside while you whip up the vinaigrette.
- In a small bowl, whisk together all of the vinaigrette ingredients until well mixed.
- Pour the vinaigrette into the salad bowl and toss to coat evenly.
- Divide the salad evenly between two plates and serve.
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