Apple, Pistachio, Persimmon and Pomegranate Salad

Name: Apple, Pistachio, Persimmon and Pomegranate Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (60 ml) freshly squeezed lemon juice; 1 tablespoon honey; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive or grapeseed oil; 1/2 cup (56g) shelled unsalted pistachios; 8 ounces (225 g) baby arugula; 2 medium salad-friendly tender-sweet apples (about 12 ounces total), unpeeled, cored, and cut into 1/4-inch-thick slices; 2 ripe Fuyu persimmons, cut into 1/4-inch-thick slices; Seeds from 1 pomegranate (about 1 cup or 155g); 8- to 10-inch heavy-bottomed skillet

Servings: persons

1/4 cup (60 ml) freshly squeezed lemon juice
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive or grapeseed oil
1/2 cup (56g) shelled unsalted pistachios
8 ounces (225 g) baby arugula
2 medium salad-friendly tender-sweet apples (about 12 ounces total), unpeeled, cored, and cut into 1/4-inch-thick slices
2 ripe Fuyu persimmons, cut into 1/4-inch-thick slices
Seeds from 1 pomegranate (about 1 cup or 155g)
8- to 10-inch heavy-bottomed skillet

1
For the dressing: In a small bowl, whisk together the lemon juice, honey, salt, and pepper until the salt dissolves.
2
Slowly drizzle in the oil, whisking as you go, until the mixture is emulsified.
3
Set aside.
4
In a skillet over medium-low heat, toast the pistachios, stirring often, until browned and fragrant, about 10 minutes.
5
Set aside.
6
Set out six serving plates, preferably chilled.
7
Divide the arugula among the plates, then top each plate with equal portions of apples and persimmons.
8
Sprinkle each plate with pistachios and pomegranate seeds.
9
Just before serving, drizzle with dressing.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup (60 ml) freshly squeezed lemon juice, 1 tablespoon honey, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Apple, Pistachio, Persimmon and Pomegranate Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!