Persimmon Salad with Pomegranate and Walnuts Recipe

Name: Persimmon Salad with Pomegranate and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces walnuts, about 1/2 cup; 2 tablespoons sugar; 1/2 teaspoon fleur de sel or other coarse sea salt, crumbled; 1 shallot, finely sliced; 2 tablespoons sherry vinegar; Salt and pepper; 3 tablespoons walnut oil; 3 medium Fuyu persimmons, peeled; 8 ounces radicchio, Treviso or other chicory leaves; 1/2 cup pomegranate seeds

Servings: persons

2 ounces walnuts, about 1/2 cup
2 tablespoons sugar
1/2 teaspoon fleur de sel or other coarse sea salt, crumbled
1 shallot, finely sliced
2 tablespoons sherry vinegar
Salt and pepper
3 tablespoons walnut oil
3 medium Fuyu persimmons, peeled
8 ounces radicchio, Treviso or other chicory leaves
1/2 cup pomegranate seeds

1
Heat oven to 350 degrees.
2
Make the sugared walnuts: Line a baking sheet with parchment.
3
Put walnuts in a small bowl.
4
Pour very hot water over walnuts for 1 minute, then drain.
5
Add sugar and fleur de sel.
6
Mix to coat nuts evenly, then spread them on the parchment.
7
Bake for 7 to 10 minutes, until crisp and caramelized.
8
Cool, then break walnuts apart.
9
(May be prepared up to 5 days ahead; store in the cupboard in an airtight container.)
10
Core and cut persimmons into 1/2-inch-thick wedges and transfer to a low, wide salad bowl.
11
Salt persimmons lightly, then dress with vinaigrette.
12
Add radicchio leaves and gently toss with hands to coat leaves, pulling persimmon pieces to the top.
13
Scatter pomegranate seeds over the top, along with any collected juices.
14
Garnish with sugared walnuts and serve.

197

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.

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

You need 10 ingredients. The key ingredients include: 2 ounces walnuts, about 1/2 cup, 2 tablespoons sugar, 1/2 teaspoon fleur de sel or other coarse sea salt, crumbled, 1 shallot, finely sliced, and more.

Yes, Persimmon Salad with Pomegranate and 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 Salad with Pomegranate and Walnuts

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