Creamy Persimmon and Pomegranate Fall Salad
A luxurious, dairy-free side dish featuring ripe Fuyu persimmons and tart pomegranate seeds, bound together by a simple vinaigrette for a creamy texture without heavy dressings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 large ripe Fuyu persimmons
- 1 cup pomegranate seeds
- 1/2 cup walnuts, toasted
- 2 tablespoons fresh mint or basil, chopped
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- Flaky sea salt, to taste
- Black pepper, to taste
Instructions
- Wash persimmons and peel off the skin. Slice the flesh into half-inch cubes or thin slices and place in a large bowl.
- Toast walnuts in a small skillet over medium heat for 3-4 minutes until fragrant and slightly darkened. Let cool completely.
- In a medium bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
- Pour the dressing over the persimmons and gently toss to coat without crushing the fruit.
- Sprinkle pomegranate seeds and chopped herbs over the salad and toss very lightly.
- Scatter toasted walnuts over the top and serve immediately at room temperature.
Notes
Ensure persimmons are very soft and ripe for the best creamy texture. Do not over-mix to avoid turning the fruit into a puree. Serve at room temperature for best flavor. If using Hachi persimmons, note they are firmer and less sweet than Fuyu.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 10
- Sodium: 120
- Fat: 14
- Saturated Fat: 1.5
- Carbohydrates: 16
- Fiber: 4
- Protein: 3
Keywords: persimmon salad, pomegranate salad, fall side dish, dairy-free salad, vegan salad, easy salad, healthy fall recipes, Fuyu persimmon