Persimmon and Pomegranate Salad with Arugula and Hazelnuts Recipe

Name: Persimmon and Pomegranate Salad with Arugula and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup blanched hazelnuts; 1 tablespoon plus 1 teaspoon hazelnut oil; 1 tablespoon finely diced shallot; plus 2 small shallots, thinly sliced; 3 tablespoons fresh pomegranate juice (from 1 to 2 pomegranates), plus 1/3 cup pomegranate seeds; 1 tablespoon sherry vinegar; 2 teaspoons rice vinegar; 3 tablespoons extra-virgin olive oil; 2 small Fuyu persimmons, thinly sliced; 1/2 lemon, for juicing; 1/2 pound arugula; Kosher salt and freshly ground black pepper

Servings: persons

2/3 cup blanched hazelnuts
1 tablespoon plus 1 teaspoon hazelnut oil
1 tablespoon finely diced shallot; plus 2 small shallots, thinly sliced
3 tablespoons fresh pomegranate juice (from 1 to 2 pomegranates), plus 1/3 cup pomegranate seeds
1 tablespoon sherry vinegar
2 teaspoons rice vinegar
3 tablespoons extra-virgin olive oil
2 small Fuyu persimmons, thinly sliced
1/2 lemon, for juicing
1/2 pound arugula
Kosher salt and freshly ground black pepper

1
Preheat the oven to 375F.
2
Spread the hazelnuts on a baking sheet, and toast 8 to 10 minutes, stirring once or twice, until they smell nutty and are lightly browned.
3
When the nuts have cooled, chop them coarsely and toss them with 1 teaspoon hazelnut oil and a generous pinch of salt.
4
Place the diced shallot, pomegranate juice, both vinegars, and 1/2 teaspoon salt in a bowl, and let sit 5 minutes.
5
Whisk in the olive oil and the remaining 1 tablespoon hazelnut oil.
6
Taste for balance and seasoning.
7
In a large salad bowl, toss the persimmons, sliced shallots, and pomegranate seeds with the dressing, and season with salt, pepper, and a squeeze of lemon.
8
Gently toss in the arugula and taste for seasoning.
9
Arrange the salad on a platter, and scatter the hazelnuts over the top.

137

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2/3 cup blanched hazelnuts, 1 tablespoon plus 1 teaspoon hazelnut oil, 1 tablespoon finely diced shallot; plus 2 small shallots, thinly sliced, 3 tablespoons fresh pomegranate juice (from 1 to 2 pomegranates), plus 1/3 cup pomegranate seeds, and more.

Yes, Persimmon and Pomegranate Salad with Arugula and Hazelnuts 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.

Persimmon and Pomegranate Salad with Arugula and Hazelnuts

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