Persimmon & Pomegranate Salad With Candied Walnuts Recipe

Name: Persimmon & Pomegranate Salad With Candied Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad:; 1/2 cup extra virgin olive oil; 2 tablespoons honey; 2 tablespoons fresh lemon juice; Freshly ground pepper; 3 large Fuyu persimmons, peeled and cut into wedges; 1 large Belgian endive, cut crosswise into 1/2-inch-wide rounds; 1/4 cup pomegranate seeds; 1/2 cup candied walnuts; Candied Walnuts:; 1 cup walnut halves; 2 tablespoons sugar; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; Pinch of ground cloves; Pinch of sea salt

Servings: persons

Salad:
1/2 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons fresh lemon juice
Freshly ground pepper
3 large Fuyu persimmons, peeled and cut into wedges
1 large Belgian endive, cut crosswise into 1/2-inch-wide rounds
1/4 cup pomegranate seeds
1/2 cup candied walnuts
Candied Walnuts:
1 cup walnut halves
2 tablespoons sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
Pinch of ground cloves
Pinch of sea salt

1
Salad:
2
In a small bowl, whisk together the olive oil, honey, and lemon juice until emulsified. Add a few grinds of pepper.
3
Scatter the persimmon wedges on a serving platter. Toss the sliced endive so it separates into individual leaves, then scatter them over the persimmons.
4
Sprinkle with the pomegranate seeds and candied walnuts. Drizzle with the dressing. Serve immediately.
5
Candied walnuts:
6
Preheat oven to 350 F. In a small saucepan of boiling water blanch the walnuts for 1 minute, then drain in a sieve. In a small bowl, stir together the sugar, allspice, cinnamon, cloves and salt. Add the walnuts and toss to coat them evenly with the spice mixture. Arrange them on a parchment-lined baking sheet and bake until lightly browned, about 15 minutes. Let cool. Store in an airtight container in a cool, dry place for up to 3 weeks.

808

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Salad:, 1/2 cup extra virgin olive oil, 2 tablespoons honey, 2 tablespoons fresh lemon juice, and more.

Yes, Persimmon & Pomegranate Salad With Candied Walnuts 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 & Pomegranate Salad With Candied Walnuts

How did you like this recipe?

Frequently Asked Questions