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Fresh Fuyu Persimmon Salad with Pomegranate & Candied Pecans

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A bright and crunchy winter salad featuring crisp fuyu persimmons, pomegranate arils, candied pecans, and creamy goat cheese, all tossed in a lemon-honey vinaigrette. Perfect for holiday gatherings or a beautiful weeknight meal.

Ingredients

Scale
  • 3 medium fuyu persimmons, firm and ripe
  • 1 large pomegranate (about 1 cup arils)
  • 5 ounces mixed salad greens (baby spinach, arugula, and frisée)
  • 4 ounces goat cheese, crumbled
  • ½ small red onion, thinly sliced
  • 1 cup pecan halves, raw and unsalted
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon unsalted butter
  • ¼ teaspoon flaky sea salt (plus more to taste)
  • ½ teaspoon ground cinnamon (optional)
  • 3 tablespoons fresh lemon juice (from about 1½ lemons)
  • 2 tablespoons honey (mild, like clover or orange blossom)
  • ¼ cup extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Make the candied pecans: Place a large skillet over medium heat. Add the butter and let it melt completely. Add the pecan halves and stir to coat. Cook for about 2 minutes, stirring frequently, until the pecans start to smell toasty. Sprinkle the brown sugar, cinnamon, and salt over the pecans. Stir continuously for another 2-3 minutes until the sugar melts and coats the pecans in a glossy syrup. Spread the candied pecans in a single layer on a parchment-lined baking sheet. Let them cool complet…
  2. Prepare the pomegranate: Cut the pomegranate in half horizontally through the equator. Hold one half over a bowl, cut side down, and whack the back of it firmly with a wooden spoon. The arils should fall into the bowl. Pick out any white pith pieces. Repeat with the other half. You should have about 1 cup of arils.
  3. Slice the persimmons: Wash the fuyu persimmons and pat them dry. Cut off the green calyx. Slice the persimmons into thin rounds, about ⅛-inch thick. Set aside.
  4. Make the vinaigrette: In a small bowl, combine the fresh lemon juice, honey, and Dijon mustard. Whisk until the honey dissolves. Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies and thickens slightly. Season with a pinch of salt and several grinds of black pepper. Set aside.
  5. Assemble the salad: Place the mixed greens in a large salad bowl. Add the sliced persimmons, pomegranate arils, and thinly sliced red onion. Drizzle about half the vinaigrette over the top and toss gently until everything is lightly coated. Scatter the crumbled goat cheese over the top. Add the cooled candied pecans. Drizzle with remaining vinaigrette if desired. Serve immediately.

Notes

The candied pecans can be made up to 3 days ahead and stored in an airtight container. The vinaigrette can be made up to a week ahead. The pomegranate arils can be prepped a day in advance. On serving day, all you have to do is slice the persimmons and assemble. This makes it perfect for holiday entertaining. Don’t overdress the greens—dress only what you’ll eat immediately and keep extra dressing on the side. Use firm fuyu persimmons; avoid soft or squishy ones. Let the goat cheese come to room temperature for easier crumbling and better texture.

Nutrition

Keywords: fuyu persimmon salad, winter salad, holiday salad, pomegranate salad, candied pecans, goat cheese salad, lemon honey vinaigrette

Find it online: https://vexifood.com/fresh-fuyu-persimmon-salad-with-pomegranate-and-candied-pecans/