Persimmon Salad Recipe

Name: Persimmon Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Belgian endives, cored, cut into 1-inch slices; 1 head radicchio, cored, leaves cut into 3-inch pieces; One 5-ounce bag baby arugula; 1 head frisee, core and dark green leaves discarded, white leaves cut into 2-inch pieces; 2 fuyu persimmons, peeled, cored, halved, and sliced into thin wedges; 1/4 cup walnuts, toasted and finely chopped; 1 pomegranate, seeds removed and reserved, pith and skin discarded; 1/4 cup pomegranate vinaigrette (recipe follows); Freshly ground black pepper; 1/2 cup pomegranate seeds; 1/2 cup sherry vinegar; 1/2 cup honey; 1 tablespoon dijon mustard; 1 teaspoon salt; 1 1/4 cups olive oil; (makes 2 cups)

Servings: persons

2 Belgian endives, cored, cut into 1-inch slices
1 head radicchio, cored, leaves cut into 3-inch pieces
One 5-ounce bag baby arugula
1 head frisee, core and dark green leaves discarded, white leaves cut into 2-inch pieces
2 fuyu persimmons, peeled, cored, halved, and sliced into thin wedges
1/4 cup walnuts, toasted and finely chopped
1 pomegranate, seeds removed and reserved, pith and skin discarded
1/4 cup pomegranate vinaigrette (recipe follows)
Freshly ground black pepper
1/2 cup pomegranate seeds
1/2 cup sherry vinegar
1/2 cup honey
1 tablespoon dijon mustard
1 teaspoon salt
1 1/4 cups olive oil
(makes 2 cups)

1
Combine the endive, radicchio, arugula, frisee, persimmons, walnuts, and one-quarter of the pomegranate seeds (reserve the rest for the vinaigrette) in a large mixing bowl.
2
Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing.
3
Finish with a generous grind of the pepper mill.
4
Combine the pomegranate seeds, vinegar, honey, mustard, and salt in a blender.
5
Process on high speed until the seeds have been pulverized and have released all of their juices.
6
Reduce the speed to low, carefully remove the lid, and slowly drizzle in the olive oil to incorporate.
7
Strain through a fine-mesh strainer and serve.

810

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 16 ingredients. The key ingredients include: 2 Belgian endives, cored, cut into 1-inch slices, 1 head radicchio, cored, leaves cut into 3-inch pieces, One 5-ounce bag baby arugula, 1 head frisee, core and dark green leaves discarded, white leaves cut into 2-inch pieces, and more.

Yes, Persimmon 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!

Persimmon Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions